KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG
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I used to hate braised pork knuckle because I found it too fatty for my likings. However, as I grow older, I have learnt to appreciate this dish because it is rich in collagen, plus most of the fats would have been melted away during the cooking process.
The Champ Kitchen at Kepong Industrial Park (KIP) and Solaris Mont Kiara is well known for its pork knuckle dish due to a unique cooking method originated from Fujian Province of China.
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Their latest outlet in Solaris Mont Kiara is bright, clean and airy.
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It is definitely not an easy feat to prepare The Champ Kitchen’s signature drunken pork knuckle. The traditional cooking styles include the rope tying method, oiling, coloring, and also concocting the secret sauce that complement braised, soaked and stewed chinese gastronomies. Every batch of pork trotters will take about 72 hours to achieve the right taste and tenderness.
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Due to the nature of cookery, there will be up to 180 pork knuckles being cooked in one go. This will also produce a large amount of collagen and calcium, which according to research, will be beneficial for whitening, anti-ageing, blood nourishing and so on.
The drunken pork knuckle (large, for 6-8 pax, RM78) is served in a claypot, and the chef will drizzle a generous amount of Chinese bai jiu on top before lit it to flame. It is very flavourful with a light hint of Chinese herbs, and a delicious texture with the combination of gelatinous fat and tender meat. The skin, meat, and tendon has a soft, springy texture.
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Coconut Soup (RM 30)
The most important ingredient besides the coconut and the chicken broth is the collagen-rich fish maw. Not only is the soup delicious, it also nourishes your body and boosts your immune system.
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Slowbraised NZ Lamb Belly with Foo Zuk & Fermented Bean Curd Sauce (RM 45.50)
It is a popular Cantonese dish that is perfect during winter months. The NZ lamb belly has a lot of bone and fat and really benefits from being braised, as the bones and fat flavor the dish to create an umami explosion on your palate. I had to ask for a second serving of rice to whip up all that delicious gravy.
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White Jade (RM 33.50)
If you love garlic, then this is the dish for you. “Suan Ni Bai Rou” or loosely translated into “white meat with garlic paste” is one of my favorite dishes from China. The thinly sliced pork belly is being cooked in water and then serve with garlicky sauce. I like this combination a lot!
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KampungBoy could not resist the braised meat rice or “lu rou fan”. It is slightly different from the Taiwanese version because chef has incorporated some Malaysian flavors into it. It comes with the perfect ratio of skin, meat and fats – addictive!
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The Champ Kitchen Solaris 猪多宝
Add: No 7-G, Jalan Solaris 3, Solaris Mont Kiara, 50480 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur.
Tel: 03-6211 9899
Hours: 11AM–3PM, 6–11PM Daily, Closed on Sundays
KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG
