Porky Experience

Yay, it's Friday... Shucks... I still need to work tomorrow. Don't you just hate working on a Saturday? Anyways, moving on to more happy things - which is food and wine obviously! Sorry that I have to highlight something porky on a holy Friday. Thank God it's Friday!

Had an invitation for dinner by one of the restaurant owners at the restaurant that I frequently eat at with my friends and we had a table for 16! I have never sat at a table for 16 so can you imagine how big that table was?!! Nevermind about the table, how about having roast pork for appetizers? Sounds good but you know what's the best part?



The roast pork was cut and served on the spot in the dining room! One of my friends bought the whole suckling pig for this dinner and they called the man with the best slicing skills at the kitchen to do the honour of slicing up this pig in front of us while we marvel at the freshly served roast pork. We had different cuts from different parts of the pig and this is the first time I truly get to differentiate the taste and texture of the different parts at the same time. The part at the neck was really good!

I thought that we would be eating only roast pork for dinner because we had so many plates of it until I was quite stuffed. Then, came in the sharksfin soup and then the braised abalone with sea cucumber. While I was at the abalone dish, I can't help but think of giving up because I'm so full! But it's no good to waste and thus I force myself to finish it. Then the fresh patin fish came... Not one but two in different sauces! Aiyoh... I can't help but to savour the fish because the meat is so smooth!



Some parts of the roasted suckling pig was used to boil this porridge and I can't believe that after 1 hour, we can truly savour this porridge. It was so good and full of roasted pork flavour and thus I finish it. Heheh... Lucky I was wearing some loose clothing and my belly really needed that space to fill up all the food I've been eating. Finally, the dinner ended with a fruit platter and half the pig was eaten.



With that many of us, there will also be that many bottles of liquor. We had some champagne, white wine and red wine. The wines that we were having are "recessionary wines" meaning it's around RM80-RM100 per bottle and I'm surprised that some of these second wines are really good like the Angelique de Monbousquet which is the 2nd wine of Chateau Monbousquet from St. Emilion.



I also did try a new champagne and it's the Philipponnat Grand Blanc. It's made from a blend of Chardonnays from the Côte des Blancs and from the Montagne de Reims. I find the palate to be light, a little toasty, dry and fresh with a creamy texture and white fruit flavors. It certainly went very well with my roast pork! Hehe... Maybe I can try some roast pork rice with champagne next time for a little sinful indulgence but of course I can't be drinking that at some kopitiams. Probably have to "ta pau" some roast pork home and try with the air condition switched on!

It's truly a memorable dinner because I have never been to a dinner with some one cutting the whole suckling pig in front of me. Of course El Cerdo doesn't count because it's pig is not even half of this pig! I also get to "ta pau" 2 big slabs of roast pork home for my dad's supper and the next day's dinner. Lol...