The Champ Kitchen, 豬多寶

Thursday, December 31, 2015

Time flies, it's last day on 2015 and I still have a lot back log food review still didn't blog about. At first I thought I can blog about about 3 food review after my exam before the end of 2015, but I'm totally wrong. I not managed to do it. Ishhh~

Back to the topic, today's food review really need to say a huge thanks to Kakalina, she jiong me to this "full pig meal" and know a new friend during this "full pig meal" - Mr Derrick, btw thanks for the organise. =D

The Champ Kitchen, located at Taman Perindustrian KIP, Kepong. Majority sell pork, other than pork they also have lamb & beef, japanese Udon & Soba and Hong Kong Sai Yong. The business started on Jul 2015, consider newbie in F&B industries. But it's ok, as long as they served good food.

The outlook of the shop

Don't know why, every time when i look at this photo, it makes me wanna sing the cantonese song
豬仔豬仔了不起~ 每日訓到十點幾~
   G Zai G Zai liu butt hei~ Mui Yatt Fan Dou Sap Dim Gei~
LoLz =D

The History of the house knuckle

The lovely mama pig and baby pig decorative. They having christmas too.
Have yourself a little merry christmas~

 Walked into the shop, the waiter are welcoming me in front the shop and he politely asked how many pax I have. 
Give a like on the quick respond. 
Yellowish lighting, Jay Chau's Ke Ai Nu Ren spinning in the air, make the environment become warmer. 

Alright dish served, start work. Jiak~ Btw this is my 1st time bring my camera to food review. I have a little bit disappointed on my photograph, some of the photos are not clear because my shaking hand. 

1st Dish - Crystal Knuckle, 水晶元蹄 MYR18  **Special Menu**
It's a special menu not always available one. The making of the dish is not easy, it consume a lot of time. Shred pork knuckle boiled with broth, after long hours boiled the broth will become jelly form, then put they in cube tray and chill it. It served as cold dish, so must eat it when cold enough. Dip with the house made sauce, yum~ yum~

Hong Kong Style Dried Oyster, 港式串蚝 MYR15  **New Menu**
I very scare the taste of oyster, no matter dried or raw. But the delicious looks make me can't stop my hand to take a piece. Dried oyster wrapped by minced meat, drench with hong kong style sauce. For oyster lover, you guys definitely will like this, the oyster scent is very strong.

Soft Boiled Century Egg, 溏心皮蛋 MYR6
Spinach with century egg i always have, but soft boiled century egg is first time ever. The century egg is imported from Hong Kong. Before I ate it, I thought it will have a weird scent, but it's not, very special and taste good. 

Fishy Golden Brick, 魚籽金磚 MYR8  **New Menu**
The golden brick is crispy deep fried Tau Fu Bok, on middle layer is seasoning shred pork and on top is fish roe with spring onion. Overall the dish looks like japanese, but the ingredient very oriental.
  
 Pork Neck Skewer, 串燒豬頸肉 MYR9 (2 skewer)
Chewy pork neck skewer drip with salt & pepper. It's one of my favourite in this shop. 

White Jade Gralic Mash, 白玉蒜泥 MYR28  **New Menu**
Another favourite dish for me. Marinated three layer pork on top lay with jelly essential. 
If you order this, must dip with the house sauce (soy sauce, shredded ginger, chopped garlic, shredded spring onion, chili padi).
Very spicy but super delicious, I can't stop eating this. 

Fried Man Tau Bun, 炸饅頭 MYR3 (2 pieces)
Deep fried soft and fluffy man tau, it served with the braised pork sauce. After deep fried the moist of man tau still maintain. 

Ginkgo Pepper Pork Tripe Soup, 銀杏胡椒豬肚湯 MYR22  **Special Menu**
Slightly different with normal pepper pork tripe soup, usually we have clear color, but this is creamy color. Still can taste sweetness of the pork because the pepper scent not too strong.
If you are a fans of pepper then this may not suitable for you, you will say it's not hot enough.

Asam Choy, 酸辣芥菜 MYR12  **New Menu**
Chinese mustard cook with meat and asam keping, the taste is super good, rich sauce, hot and sour enough. 
Oh ya, the chicken feet and pork hind is add on one, 12 bucks is not including the chicken feet and pork hind.
Asam Choy make me think of CNY, my family will cook this dish after Nin Chor Yitt, chinese mustard cook with leftover meat and asam keping.

Minced Meat Omelette, 免治上肉蚝油蛋 MYR10
Frying egg batter mixed with premium pork meat. Homelicious~

Claypot Pork Knuckle, 瓦煲元蹄 MYR28 (Small), MYR38 (Medium), MYR45 (Large)
The leading role of the shop. The grandpa of the owner started cooked this dish at here during 1903. They using sakura pork hind and secret recipe spices & herbs slow cook for 72 hours with a huge pot. Wonder how huge? It can put in 150pcs of pork knuckle, head to Kakalina's Blog to find the photo.
Also can add on hot spring egg, mui choy or salted vege. We add on hot spring eggs, each are MYR2.

Lamb Belly Pot, 枝竹羊腩煲 MYR38
Slow braised New Zealand lamb belly with Fu Chuk, black fungus, spring onion and fermented beancurd sauce. Juicy tender lamb belly and "lamb got lamb scent", lamb lover must order this dish.

Pork Hind Rice, 豬尖飯 MYR10

Pork Hind Noodle, 豬尖撈麵 MYR10

Garlic Fried Rice, 蒜米炒飯 MYR6 

Pork Lard Noodle, 豬油渣撈麵 MYR6
Plain Springy Wan Tan Mee mixed with dark soy sauce and crispy fried pork lard. The wan tan mee is imported from Hong Kong, so they also selling Sai Yong. Next time I want to try their Sai Yong.

Pork Lard Rice, 豬油渣撈飯 MYR3
This is what i always wish to try, I'm wonder how does it taste like when you use fried pork lard mixed with white rice. 
Finally tasted.
But this not reach what I expected  because the rice taste a bit dry. I expected the rice is silky smooth.
Maybe next time i will tell the waiter to make it less rice with more oil and fried pork lard. LoLz

Homemade Seasalt Ice Cream, 自制豬仔鹹濕雪糕 MYR5
See the dish name also can know this ice cream is taste salty. It's salty then what i expected. I tried some seasalt dessert before, but majority still taste sweet. 
But this ice cream really taste salty. How salty? Come The Champ Kitchen find the answer by yourself. =)

Truffle Bacon Ice Cream, 自制精選黑松露培根雪糕 MYR16
I don't want describe the taste for this. Go try it yourself how it's taste like.

But trust my tastebud, it's nice. 

Overall, The champ Kitchen have mixed the foods culture between China, Hong Kong and Japan. Fusionlicious~ 

My dad and brother is a traditional typical oriental person, they prefer rice and my mom and myself would prefer noodle and something new. My sisters just like forever kids, two of them prefer eggs and tofu. 

Although their Menu only have 6 pages and photos more than words but you can find the meal for everyone. 







The Champ Kitchen, 豬多寶

No 19, Jalan KIP 1,
Taman Perindustrian KIP, 
52200 Kepong, Kuala Lumpur, Malaysia.
Tel : +603 6275 1919

Business Hours : 

11:30AM - 9:30PM | Monday - Saturday
10:00AM - 9:30PM | Sunday

Service : 
¾
Revisit : Yes
Damaged Report : N/A

* The above is sheerly personal comment, only for reference. :)

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