Big and Bold Spanish Flavours
By Hiranmayii Awli Mohanan
Ascend a flight of stairs to be reeted by a neon boar — that’s how you know you’re in the warm belly of Little Pig. An open kitchen becomes the heart of the restaurant, further embellished by a vibrant mural and cosy seating arrangement. The genius behind Little Pig is Chef Yu Khim, who finally returned to Malaysia after some years in a venerable Spanish restaurant in Singapore. Pairing passion and a team of skillful sous chefs, they craft a melange of contemporary Spanish dishes and tapas, alongside specialty creations.
POTATO BRAVAS AND CRAB CROQUETTE
First comes the Potato Bravas. Made from Potato Agria, imported from Spain, this dish is a labour of love, with thinly stripped potatoes stacked layer upon layer, steamed and deep-fried and cut into strips. Next, from the special menu, Crab Croquette. Two crisp, bulbous croquettes scream our name and suprises us with its toothsome quality.
The succulent cut of Pressa Iberica, cooked to a perfect medium, oozes natural juices with every chew. A cut of meat so tender and perfect, it practically melts in the mouth and explodes with a multitude of flavours. With a presence ever so slight, the pickled apple sheet gently takes away the acidity of the entire dish and finally presents a harmonious dance on the tastebuds.
Incorporating an Asian twist to tapas, the Crispy Pork Belly Eel Bao is presented in a steam basket. A closer look unveils homemade bao buns with an egg yolk centre, sandwiching luscious slab of Spanish Duroc pork belly with grilled eel laid atop and pickled cauliflower with a drizzle of teriyaki dressing. It whets the appetite for what is to come.
SQUID INK PAELLA
The Spanish cuisine is incomplete or rather, crippled without the inclusion of paella. Catalan-style arroz negro (sumptous squid ink sauce) bathes the rice and is cooked with fish stock for 30 minutes. A medley of clams, crispy pork belly, minced squid, parsley and garlic oil tastes just like a summer day by the sea. Closing our eyes, we could have easily been in a restaurant in Spain.
It becomes obvious at first bite why the Roasted Cauliflower is among Little Pig’s highlights. Several chunks of cauliflower heads are grilled and brushed with basil mint pesto, Manchego cheese and pippara peppers. Pine nuts are strewn in for added texture and flavour, alongside the Romance sauce, which essentially resembles a Spanish-style satay sauce.
LP MINI BURGER AND FRIES
Just when our clothes are bursting at its seams, our stomachs and the divine LP Mini Burger and Fries prove us unabashedly wrong. Creatively concocted to aesthetically resemble burger and fries, we are very intrigued. The ‘burger’ comprises an intoxicating combination of French premium valrhona chocolate mousse and fruits, while the ‘fries’ are made from white chocolate and passionfruit. Feigning only a second of hesitation, we devour this brilliant dish without a single care for calories. This dessert proves to be a sweet end to a wonderful meal.
Address: Little Pig *Spanish Cuisine
*Casual Dining (non-halal)
Lot B1-06 ,The Hub SS2, 19 Sentral, Jalan
Harapan, 46300 Petaling Jaya, Selangor