Motormouth From Ipoh – Asian Food & Travel Blog

A Meticulously-Sloppy Massacre – Can’t blame Chef Tim for the vengeful act of dissection. After all, one of the owners (Ernest) is supposed to be a very, very discerning diner (read : picky eater) and Tim has to replicate that particular taste Ernest desires …. 🙂

And we got Hoofed. There were five of us, on an utter devastation of the porcine family. Thankfully, the meal was balanced with meagre doses of fish and fowls, yet nothing came close to rivalling the porky affairs that evening.

Don’t count the bricks, you’ll go dizzy before the first sip of your Sangria. And Colin (the other co-owner of Hoofed) modestly (hehe) staked his claims on the marvelous architecture works and design. And yeah, he was up there (on the ceilings lah …) doing all the renovation works too.

Hoofed is your neighbourhood watering hole-cum-dining extravaganza. Since Tom, Dick & Harry’s Pub & Grub downstairs is also owned by the same bunch of people, it’s a slightly different venture altogether when it comes to Hoofed; being a proper dining establishment complete with fine wines, cocktails (an inhouse mixologist by the Shawn), elaborate menu peppered with porky delights, and even lighter bites for the later (dire?) hours.

Do read on to find out why I was still on a porky high the morning after ……

Roast Pork Belly (RM17/USD5.50) – Crackling layer of skin capping a generous chunk of half fat-half lean pork belly. Served with Dijon mustard and a dollop of garlic mayo (I think), the combination was flawless; save for the fact that I actually prefer my ‘siew yoke’ (Cantonese for roast pork) to be slightly leaner with a thinner layer of fat.

Smokin’ Duck Salad (RM16/USD5.20) – Fresh and crunchy greens tossed in a light dressing with black vinegar, fueled by proteins from slices of boiled eggs, century eggs (a delicacy this one) and strips of smoked duck. Awkward combination on paper; but smoked duck goes well with almost anything. Personally, I felt that the century egg could be done away with; since the odour of ammonia/sulfur lent a pungent aftertaste to the light salad.

The highlight of the evening; Hog On A Board (RM170 for a FULL portion, RM90 for HALF portion) – You don’t even need to douse the tender; almost melt-in-mouth meat from the baby porcine in the sauce provided. Utter satisfaction; this suckling pig died for a good cause. The flavours from the roasted pig marinated in a light yet prominent combination of herbs and spices pulled through; and the meat possessed this pleasant aroma with a nice gamey hint.

Braised Lamb Shank (RM35/USD11.30) – An incredibly HUGE lamb shank to begin with, this mammoth of a chunk deserves to be shared. Served on a mash of ratatouille and bed of bacon mash. However, this faltered amidst the slew of tantalizing pork dishes. For one, the meat was not of fork tender quality. Tougher than the usual lamb shank, the meat was sadly not redolent with flavours from the gravy.

Pan Seared Atlantic Cod (RM38/USD12.30) – Finally a lightweight to balance the slew of immensely ‘masculine’ dishes prior. Beautiful slab of cod pan-seared to perfection, then served on a bed of black eye beans sauce and roasted peppers. One for the light eaters (and severely overweights like yours truly), the flaky flesh of the cod coupled with a layer of crispy skin was a delight.

The Pork Shoulder Chop (RM30/USD10) and Chicken Chop (RM24/USD8) were served in a similar manner; doused in their proprietary garlic onion sauce (resembling a brown sauce; with a distinctive salty aftertaste). The bed of bacon mash was good; to the point of having the right balance of texture and taste. The sauce was however a tad salty; slightly overwhelming the cuts of pork (from a tougher region) and chicken (very tender).

Bacon Fried Rice (RM18/USD6) – And like Mum always said …. must eat rice ah!! Hence we got our portion to the end of the meal; a classic Chinese delight of ‘lap cheong chau fan’ (fried rice with chopped waxed sausages and bits of bacon). Fluffy grains of rice fried with a mix of beaten omelette, savoury kicks from bacon and waxed sausages, as well as mushrooms for the earthy aroma.

Desserts and Coffee to stave off that nagging sweet tooth. Forgot the name of the imported coffee beans (silly me), but they did demonstrate how when you squeeze the bag of beans, you get aromatic whiffs wafting from the bag.

A signature dessert of theirs; Banana-rama‘s the name of this glass of cloyingly sweet goodness. Slices of ripe bananas in a creamy custard-like concoction, with generous drizzles of chocolate sauce and sprinkled with crumbs (?).

Brownies A La Mode (RM12/USD4) – Warm chocolate brownies with chunky bits of walnut served with a scoop of vanilla ice-cream. Not the moist; rich and dense type of brownies, Chef Tim’s version was lighter with a fluffy centre.

Baked Cheese Cake (RM11/USD3.50) – A half-sphere of a cheese cake baked and served with drizzles of toffee hazelnut sauce. A befitting finale to the feast; yet we had trouble finishing these owing to the resplendent meal earlier.

And I am back to my old ways… so much for kicking the bucket.

Hoofed @ TTDI – More than 100 types of wine, and an impressive range of Single Malt Whiskeys (Mr Z would be pleased), the restaurant just reeked of a warm, cozy sensation not found in most diners.

“Don’t cry …  He’s probably in a better place now.”

*Thanks to the management of Hoofed for the splendid feast, and the chance to meet FBB, Aly,  J, Jason and Kelly.

HOOFED
18A, Lorong Rahim Kajai 14,
Taman Tun Dr Ismail (TTDI)
Telephone : 603-7728 8567
Opens frmo 4pm until late night.
GPS Coordinates : 3.154691,101.622944
Google Map to Hoofed @ TTDI.

MERRY CHRISTMAS AND A HAPPY NEW YEAR TO ALL READERS OF MOTORMOUTH FROM IPOH !!!