This weekend’s dinner, conclusively settled: Down To Bones lives up to its caveman-baiting moniker, commandeering an OUG kopitiam every Saturday and Sunday evening, leaving hordes of us grunting with glee over a feast of pork ribs, chicken and lamb.

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Pork ribs

The reason to head here: Colossal pork ribs that look like they were stripped off a giant gator instead of a hog, emphatically fleshy and tender, capably marinated and cooked, with a glaze that’s sticky-sweet but not sickly – perfect for primal, sink-your-teeth-into-this satisfaction. Each rib is served with a textured, creamy-buttery potato mash, sausages and some greens for only RM18.

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Chicken and lamb

For the chicken and the lamb (RM14 and RM16 respectively, including sides), Down To Bones’ strength rests in generous portions – the chicken is closer to meaty than juicy, with most of its flavour concentrated in its skin, while the lamb is competent but not compelling.

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Still, it’s all easy enough to enjoy, washed down with ice-chilled beer; with its attractive prices and no-nonsense execution of honest, hearty fare, Down To Bones has the goods to turn into a tremendous crowd magnet. Tip: Get here early.

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Location & Details

Down To Bones
27 Jalan Hujan Rahmat, Taman Overseas Union, Kuala Lumpur. Sat-Sun, 630pm onwards.

Servings in photos depict takeaway packaging; plating for dine-in customers looks better, of course.

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