Resistance is Futile at Ribs by Vintry: Restaurant Review

This post is brought to you by Ribs by Vintry.

Update: 1 September 2015

This outlet has closed down

There should be a warning sign informing diners that any attempt of counting the calories, or trying to stay healthy by sticking to the greens is futile when you step inside Ribs by Vintry, a restaurant with a seriously non-halal menu boasting a string of porcine delights. Located in the unassuming area of Jalan Kasah in Medan Damansara, a stone’s throw away from the bustle of Kuala Lumpur’s peak hour traffic; Ribs by Vintry which occupies two shop lots exudes a serene and wholesome family-friendly restaurant feel.

Contemporary and Rustic

Entering Vintry, we were immediately greeted byWong Yin-How and seated at one of the bigger tables available (an indication that we were in for a spread).We took our places and my eyes started wandering to the interior which marries contemporary and rustic design for a comfortable suburban effect with its exposed brick walls, and soft, warm lighting. The Nordic-inspired ambience reveals Ying-How’s passion for travelling and an eye for quaint items from the places he’s travelled.

Crackling Roast Pork

We started off with their signature dish, Crackling Roast Pork, which is sinful and addictive. The juicymeat prepared with a recipe taken from Yin-How’s mother heir homemade recipe is moist with just the right amount of fat and the crispy crackling skin yields a major textural pleasure. Need I say more?

Starters

This was followed by other starters such as Caramelised Pork Belly Tacos (crunchy roast pork wok-fried with soy sauce and sugar and served with fresh lettuce) and the Triple Truffled Tatties, a dish of thick-cut fries sprinkled with truffle salt and drizzle of truffle oil, and served with truffled aioli. The fresh and colourful Citrus Watermelon & Rocket fruit salad in a creamy yet light mayo-style honey-mustard dressing was a great palate cleanser between rich dishes and remained on hand throughout the meal.

Mains

Next came mains such as BBQ pork ribs served with fluffy mashed potato and crunchy coleslaw, Memphis Smoked Ribs where the meatiest ribs are selected and smoked for up to four hours with Hickory wood chips to ensure the meat is tender, moist and flavoursome. We also had the
opportunity to sample the Honey Rosemary Baby Iberico. The Rosemary-baked Baby Iberico came in a rather long dish together with baked potatoes and garden vegetables. Honey glazed, the rosemary herbs really brought out its flavour. The ribs are succulent, tender and definitely moreish as it has fully absorbed the flavours throughout the cooking process.

Not a Fan of Pork?

If you are not a porky fan, other items such as Steakasaurus-Rex (Angus Ribeye steak, panseared and served with sides of fries, pickles, and grilled cherry tomatoes), Cod & Chips, and Jamonara pasta are equally good.

Dessert

We ended the meal on a rather sweet and playful note as we had a choice of six ice creams flavours to choose from and to be garnished with toppings we fancied. The coffee- and peanut butter-flavoured ice creams are winners as they had the right hints of bitterness and saltiness to even out the sweetness.