Tasty treats above the bar
18A, Lorong Rahim Kajai 14,
Taman Tun Dr Ismail, Kuala Lumpur.
Tel: 03-7728 8567
Business hours: Mondays to Saturdays,
5.00pm to midnight.
HOOFED restaurant owner Ernest Ong had prepared dishes and printed spanking new menus with glossy pictures when the outlet was opened two years ago but had never had the chance to use them.
“The menu we have now is actually our temporary menu which we continued using because our customers got used to it and loved it. It’s printed on just one sheet of paper but every time we wanted to introduce the full-fledged menu, they told us to just keep it,” said the 34-year-old Ong.
Having started the Tom, Dick and Harry bar in 2009, Ong and partner Colin Soh, 34, decided to venture into a proper restaurant.
“The bar was packed every night so we thought it would be nice to have a place where the ladies can have a glass of wine or cocktail in a more quiet environment while the guys watch football over beers downstairs,” said Ong.
The cosy décor of the restaurant was inspired by underground wine cellars and Hoofed boasts a selection of 120 wine varieties.
“That’s a big selection for a small restaurant. We also have many different types of beer on tap, some which can be ordered from the bar downstairs,” he said.
Looking at the menu, it became quite obvious that Hoofed had more drinks selection on offer than they do food.
“Our selection is simple. We have only one type of pasta and one type of fried rice. If you want a type of meat, there’s only one or two different ways we make it. Many of the dishes are my personal favourites so customers have to eat what I like,” said Ong with a laugh.
“We have many regulars and what keeps them coming back is the quality of the food. We have a small menu but we use the best ingredients. There is no fixed concept as some of the dishes are Western and some Asian,” he said.
One of their best-sellers was the Bacon Fried Rice, which was full of flavour from the bacon and Chinese sausage bits cooked in it.
“Our roasted pork belly (siew yuk), pork shoulder chops and roasted suckling pig are also very popular. The siew yuk goes well with beer,” he said.
Ong also recommended the Oxtail soup, which had a thick texture, while the roasted tomato soup had a slightly tangy taste, which is made for an appetising starter to a meal.
The smoked duck salad was light yet satisfying, with an oriental dressing and something not typically found in salads: century eggs.
“Foreigners who order it ask us what it is and I tell them it’s something you eat in Fear Factor,” said Ong with a grin.
For dessert, it was actually possible to try everything on the menu because there were only three items: the Brownies a la Mode, Bananarama and Pavlova. Well, four, since the Bananarama (a creamy banana creation topped with chocolate sauce) could be served hot or cold.
Thanks to a feature in the New York Times, Ong said they sometimes receive customers who show up in a taxi, luggage in tow.
“We’ve also been getting calls from hotel concierges because their guests wanted to eat here,” he said.
Ong said another of their attraction was an award-winning bartender who would gladly make you any drink of your choice.
“We don’t even have a menu for cocktails. You just need to tell us what you like, how you like it and even what kind of glass you want it in, and we will sort it out for you,” he said.
This is the writer’s personal observation and is not an endorsement by StarMetro.