Ticklish Ribs & 'Wiches at PJ Sea Park: 2016 Menu

This review is brought to you in part by Ticklish Ribs & ‘Wiches.

Ticklish has fast established itself as Sea Park’s defining destination for pork ribs and sandwiches, infused with an Asian flair, within less than a year; wriggling forward into 2016, this colourfully charismatic restaurant has widened its selection with a new set of crowd-pleasing creations, all still centred on the hog.

Festive Lou Sang

First, a nod to the season’s festivities: If you visit before Chap Goh Mei, Ticklish’s Babi Lou Sang (RM60 nett) is distinctive enough to merit strong consideration, heaped with slices of ‘bak kwa’ dried meat for a fleshy heft and ‘chee yau char’ crispy lard for an extra crunch, balanced by a bounty of other satisfyingly fresh, perky ingredients that supply fruity, minty dimensions.

Pork in different styles

Ticklish started out in mid-2015 with a range of pork cooked in different styles and stuffed in sandwiches – the eatery has since expanded its carb base; patrons can now choose to also partner their pork with fragrant steamed pork lard rice or springy spaghetti. Both grains and noodles prove pretty well-prepared, particularly if you like a no-holds-barred punchiness of flavour, providing a reliable foundation for the Lazy Bones (rib meat stripped off the bone), You Braise Me Up (simmered, saucy, streaky loins), Pull Your Leg (slow-cooked and shredded), Chewbakkwa (bak kwa with a bite), Once You Go Black (sweet-salty and lean), Hoi Lam Ting (Hainanese-inspired pork chop), Ssshock Sendiri (spicy-battered) and Got Balls (tender, textured meatballs); most servings cost RM13-RM18 nett.

Rice and pasta also feature as lunch specials, with Babi Fried Rice or Spaghetti clocking in at RM8 nett from 12pm to 4pm. But of course, if you prefer sandwiches, those remain entirely available.

Porky snacks

Ticklish recently also launched a series of fun snacks that span the wittily named Babischetta (RM6 nett for two thick toasts topped with sloppy minced pork and cheese), Siu Siu Ting (with Hainanese pork chop and sauce) and Sikit Ssshock (with breaded pork chop and a spicy sauce), as well as the Flower Power, featuring steamed flower buns stuffed with braised pork (RM6 nett per piece).

If you’re here on Tuesdays, that’s when Ticklish releases the Cracken – roast pork that can be ordered on its own, best when paired with a pleasurably piquant sauce (RM14 for 100 grams) or with a sandwich, rice or pasta. Through it all, the fundamental order here is still the BBQ ribs, seemingly stickier and more succulent than ever, with an addictive flavour that stems from 30 secret herbs and spices (RM43 for a full serving, RM22 for half, available in options of lightly spicy and not at all).

Playful desserts

Even desserts aren’t spared from playful flourishes – you’ll find ice cream bathed in savoury-peppery pork gravy (an acquired taste, but it’s an experiment worth checking out), as well as flavours like tiramisu or chocolate on their own or in ‘adult’ versions with a splash of kahlua.

You can also order mildly alcoholic renditions, with vodka or kahlua, of other wide-ranging beverages, or have them in their original, family-friendly forms – smoothies like LOL (RM12; lemongrass on lime), Screwface Sidekick (tangy mango and soursop), YOLO (Milo and cincau) and Worms In Mud (Horlicks and cendol), plus other fruity lubricants (strawberry, passion fruit, pineapple and more) in fizzy or icy interpretations. Many thanks to Ticklish Ribs & ‘Wiches for having us back.