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2012-10-12
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Oink! Pork specialist Sanbanto recently opened its third outlet in the Klang Valley, becoming one of Bangsar's handful of eateries to go the whole hog. The menu is wide, borrowing inspiration from Asian and European recipes. From Thailand: Pork Khanom Pang _ ground meat marinated with herbs and spread on toasted baguette. Flavorsome finger food, served steaming-hot. From Japan: Niku Miso _ Hiyamugi noodles with minced lean pork, seaweed, cucumber shreds & miso sauce. One of Sanbanto's offerings
Oink! Pork specialist Sanbanto recently opened its third outlet in the Klang Valley, becoming one of Bangsar's handful of eateries to go the whole hog.
The menu is wide, borrowing inspiration from Asian and European recipes. From Thailand: Pork Khanom Pang _ ground meat marinated with herbs and spread on toasted baguette. Flavorsome finger food, served steaming-hot.
From Japan: Niku Miso _ Hiyamugi noodles with minced lean pork, seaweed, cucumber shreds & miso sauce. One of Sanbanto's offerings for health-conscious customers. We loved the slippery, slurp-worthy noodles, topped with a mushy mound of savory meat.
From Malaysia: curry pork ribs with turmeric rice & lady's fingers. The ribs were satisfyingly succulent, but this would have been even better if the rice were more aromatic.
From Italy: Pork tonnato _ chilled, thinly sliced meat with tuna sauce. Surprising to find this classic summer dish here. Commendable enough to pass muster at true-blue Italian outlets.
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