This post is brought to you by Vintry.

Update: 1 September 2015

This outlet has closed down

Vintry is a cheeky rule-breaker, happily serving its “seriously non-halal” menu to hungry-for-pork diners.With a menu boasting a succession of porky delights and over 1,200 different wines to choose from (including 16 available by the glass from Vintry’s state-of-the-art Enomatic wine serving system), owner Wong Yin-How has brought the wine bar experience to the Malaysian masses.

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As You Enter…

Entering Vintry, we were immediately greeted and seated; a choice between stylish barstools, comfy armchairs, or lower tables. I glided along the dark wood flooring, passing the abundant line-up of wine bottles on show. “Malaysia has traditionally been a beer-drinking nation; however, locals are now taking an interest in wine,” explained Yin-How, who developed a passion for wine while studying abroad.

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Roast Pork

Our meal began with a spread of tapas-style starters, including Vintry’s signature dish of roast pork: a recipe taken from Yin- How’s mother. Juicy meat, crispy skin, and a naughty flavour-hit from the fat. Glistening under the hushed lighting, I was eager to dive into the generous bowl of sweet and sticky caramelized roast pork. The salted egg fried chicken, coated in a crisp batter and sprinkled with fresh parsley, was incredibly moist. I was advised to “eat it while it’s hot” for optimal crunch. The fresh and colourful 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.

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Pizza

Next came the pizzas along with a wonderfully crisp New Zealand white wine. Biting into my first slice with tasty bacon and fresh herbs, I heard that gratifying ‘crunch of ultra-thin crust.The Spicy Sambal creation was packed with local flavours and topped with a delicate quail’s
egg. There is no surprise when it comes to their best-seller: a grand encore for that moreish caramelized pork.

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Drinks

By the time the mains arrived, the wine crowd had moved in, some arriving for classy post-work drinks, while others sought out a laid-back evening amongst friends. We moved onto a Torres red from Catalonia, Spain. Smooth and oaky, it complemented the sweetness of the dishes that followed, such as BBQ pork ribs served with fluffy mashed potato and crunchy coleslaw; the dish that inspired Yin-How’s first restaurant: ‘Ribs’.

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Hokkien Noodles

The most meaty ribs are selected and individually barbequed to ensure perfect cooking and bold char lines. The Vintry Hokkien Noodles with superior dark soy sauce, pork belly, and tiger prawns was another hit. The fat ‘mee’ noodles were melt-in-the-mouth, while the spicy sambal
and slightly bitter greens offered balance to the dish.

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Desserts

We rounded off this carnivorous feast with an English chip-shop classic: deepfried Mars Bar. “It’s homage to my time in the UK,” explained Yin-How. Gloriously unhealthy, but worth every bite. Finally, a silky lychee cheesecake, along with a peachy New Zealand dessert wine which tasted better with each bite of cake.

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The Vintry dining experience is certainly an education in how to do pork. Whenever in search of a little wine and a lot of indulgence, you won’t be disappointed.

Location and Contact Details

Vintry

130 Jalan Kasah, 50490 Bukit Damansara

Find: Vintry directory page here