Sri Petaling's new stall for barbecued pork ribs and belly promises the succulence of 24-hour sous-vide slow-cooking and the sultriness of charcoal grilling.
The meat comes with Asian flavour twists, courtesy of a chef whose resume spans top KL hotels, from Shangri-La to Sheraton Imperial, but is carving a livelihood here since hospitality work remains sparse.
The ribs surface in chunky, fleshy slabs, thickly slicked in sweet-savoury BBQ sauce, served smoking-hot to order. The belly is full-bodied too, flavourful with a luscious layer of fat.
Ribs (RM23) feature a choice of zesty coriander yogurt sauce for the Indian tandoori-inspired Masala Ribs or spicy Korean gochujang-based sauce for the Seoul Good Ribs, complete with crunchy coleslaw and real-potatoes mash with gravy. The belly is also reasonably priced at RM22, partnered with house-made sauces and sides too, sufficient for hearty appetites.
Swee Hing Restaurant, 28, Jalan 14/149l, Sri Petaling, 57000 Kuala Lumpur.
Open Thursday-Tuesday, 5pm-10pm. Tel: 017-328-7518
This post first appeared on eatdrinkkl.com