Down To Bones (OUG)

Famous for their pork ribs, Down To Bones ("DTB") is a simple set-up at the corner of a kopitiam and only available on weekend dinners.  Orders and payments are also simplified to a hand-written order sheet, a calculator and a polite lady with a table.

The pork ribs are sweet (with the garlic-based BBQ sauce) whilst the meat is tender.  You may choose to eat it with a fork and knife or with your hands (plastic gloves are supplied)!  However, some parts are charred (not for the super healthy-conscious) possibly due to the torching of the meat while its being grilled.  It gets cold easily possibly due to the torching as well.  They may want to increase the speed of serving and customer turnover, similar to "fast food" style.  Though seated directly below the fan, normally ribs do not get cold these easily when cooked the slowly-grilled way.

Grilled lamb was a disappointment.  The cut is too thin, and some parts are slightly bitter.  Overall taste was a bit bland, thus the mint sauce was the big hero here.

 DTB is located at a corner kopitiam with no additional air ventilation (only ceiling fans).  With the grilling taking place inside the roof, you will end up eating in a smoky environment and returning home with the BBQ smells.  Best to sit outside although tables are limited.

Can drinks can be self-taken from the icebox next to the order lady.  Interestingly, the beer seems to be from South Korea with a stated 4.5% alcohol content. 


WILL WE COME BACK - Maybe (pork ribs are tender and the sauce is decent but there are plenty of nicer pork ribs out there).

Down To Bones
27 Jalan Hujan Rahmat
Taman Overseas Union
Kuala Lumpur
(opposite the popular pork noodle) 

Spain & Portugal Food 西班牙葡萄牙美食篇

Spain and Portugal, the lands at the western-most of Europe.  Some say many visit them for the cooler climate whilst some for the football-mania.

Jamon （读成 Hamon）, 是西班牙特有的传统配菜，也是我们俗称的醃肉或火腿。薄薄咸咸的生猪腿肉，配上烤脆的法国面包，别有一番滋味， 但想到“生猪肉”这三个字，却不是每个人都可以接受的。

There are generally two main types - Iberico (made from more expensive black pigs) and Serrano (normal pigs).  Iberico can costs up to EUR200 - 300/kg.  These thinly-sliced Jamons are usually served during all breakfast spreads at hotels, similar to cheeses and eggs.

前菜，主菜，甜品，美酒，这样的一餐，怎能不肥呢?

 

A typical Spanish meal always starts with salad, followed by appetiser (occasionally), main course, dessert and end with coffee/tea.  The relatively small servings of each course often manage to deceive how bloated one can feel at the end of the meal.  Of course, Spanish wines are always there as well to accompany every meal.

 

Paella, 大镬饭...哈哈：-）西班牙海鲜焖饭，原产于Valencia。 米饭铺上了满满的海鲜，据说还要加上藏红花 (saffron flower）和各种香料，再放在平底锅上焖，黄澄澄的卖相的确叫人垂涎三尺，在加上半熟透的米粒，有点像中国菜的锅巴。吃不惯半熟米粒的东方肚子，这特食却又叫人不敢多食。还有一种章鱼焖饭, 用章鱼汁烹调成黑米饭，只可惜还没尝试到。

Generally cooked with seafood, this traditional dish was born in Valencia.  The origination goes that excess food from the palaces were distributed to the common folks, and they gathered these food together and created Paella.

葡萄牙海鲜饭，乍看之下有点像Paella，应该说是煮糊了的Paella。口感像海鲜粥，充满了浓郁的海鲜味。这可是前菜，主菜还没登场，这碗粥。。。ops。。 这碗饭早已填饱肚子了。

Portuguese seafood rice as they call it, but to Asians, it seems more like seafood porridge.  Quite tasty though as all the seafood flavour blends well together.  Guess what ... this is only the appetiser!!!  The main course of stewed duck with potatoes came shortly after.

 

Portuguese egg tarts, from Lisbon itself, and from the famous Cafe Pasteis de Belem.  Although the taste of the filling is rather the same, the pastry at the sides are extraordinarily crispy!  And to further add on to the uniqueness of it, some cinnamon powder are added on for an extra delight!

葡京蛋挞，和棠记蛋挞不同的是，外皮酥脆，外皮真的很薄，蛋馅比较软，能让它的味道加分的是香香的肉桂粉，千万别忘了加哦。蛋挞在百年老店 Cafe Pasteis de Belem, Lisbon 出名的程度可不是盖的，看门前排成一排排的队伍，你可想而知。

 

Segovia suckling pig!  Not to be missed!  And its not just because of the traditional ritual of chopping the pigs with ceramic plates and smashing the plates thereafter on the floor.  The meat is also succulent and juicy and tender and hmmmm.

Segovia烤乳猪。吃前先要来一段表演，首先餐厅经理口中念念有词，燃烧香草再淋上酒，让火焰把猪皮再次烧得更香脆，然后用碟子把它切成一块块，所发出的咯咯声和食客们的掌声顿时响起，最后经理把手上的碟子抛碎，一场表演就此完毕。

烤乳猪和我们熟悉的烧乳猪完全不同。除了外皮香脆，肉质吸满了浓浓的汁，口感丰富。