AFTER an indulgent lunch that spanned the porky spectrum from starters to mains at Snout, I was asked my favourite dish. My answer? Definitely the signature T-bone pork chop with a side of classic egg carbonara.

Snout is a casual, charming restaurant in Damansara Perdana, Petaling Jaya, which is all about pork. This T-bone pork chop (RM33) is its signature dish and lives up to its name as its juicy, tender meat is easily pared off the bone.

The pasta carbonara, twirled on a fork and plunged into the meat, is a delicious bonus – buttery and cheesy. It is classic carbonara, brought together with bacon, egg, garlic and parmesan.

The Spain Iberico pork collar rests in Snout’s signature brine before grilling. I can just imagine the fat sizzling in the heat, rendering the meat juicy, tender and flavourful. The Iberico has a distinctively nutty aroma and taste; the Iberian black pig having been fed a diet of acorns.

The Iberico pork collar is served with a Japanese potato salad – mashed potato combined with carrot, cucumber, egg and onion in Kewpie mayonnaise.

An orange salad with orange segments, greens and chopped onion tossed in a sweet and sour dressing is just right for this rich, meaty treat. The pork should be savoured on its own for taste and texture, without any embellishment. The Iberico pork collar (1.3kg for RM442) serves six.

I also liked the braised pork belly rice (RM18), which comes with a drizzling of dark, thick and spiced sauce. The pork is braised to perfection, its fat and meat melting at every bite. Peanuts simmer in the sauce and vegetables complete this rice bowl.

If travel is restricted due to Covid-19 and you are hankering for kolo mee (RM13), Snout is the place to be.

The egg noodles tossed in sauce containing minced pork and topped with char siu and fish balls are done well here. The fish balls are big and bouncy, and the home-made char siu pass muster.

The kolo mee is part of Snout’s limited travel menu series that brings customers around the world. Dishes in the series include satay babi Bali, bak chor (a noodle dish from Singapore), bacon mac and cheese, and bacon popcorn.

Scotch eggs (RM9) makes for a tasty and delightful bite before the main meal. This version contains quail eggs coated with minced pork and combined with cabbage, chives, garlic and spring onion, then crumbed and deep-fried.

The crispy and flavourful prawn rolls (RM15) bring to mind lor bak, with its minced prawns, pork and water chestnut rolled in bean curd skins, sliced and fried.

Snout’s French orange cake (RM8) is buttery and moist, topped with fresh orange slices.

I was also happy with my ornee, a Teochew yam pudding that is difficult to get these days. The yam is creamy and smooth, with rich hints of lard and generously finished with ginkgo nuts and pumpkin slices. It is a sweet, scrumptious dessert (RM18).

The bacon popcorns (RM8) are big, buttery balls with caramel, with bits of bacon tucked in. They are fun to eat, though I would have loved it with more bacon!

Snout also has a Thai-style steamed sea bass, party pack leg of lamb and leg of lamb chops, enough for six to seven pax on its menu.

Snout is open from 11.30am to 3pm and 5.30pm to 9pm daily. It is closed to the public on Monday, but opens to special needs children with their parents.

The restaurant is at 22A-1, Jalan PJU 8/5E, Damansara Perdana, Petaling Jaya. It is reachable via phone at 03-7732-8871 or WhatsApp 011-1161 3881. – October 2, 2021.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.