D is for....

Damned long wait for food! Maybe it was the stuffy and sweltering humidity coupled with the heat that made the waiting time less bearable. The kitchen did look very much to me like they took their time about their business which while is their prerogative, kinda makes me think twice about coming back again. D is for deliberate.


Getting back on track, Big D does do an awesome kurobuta pork loin. In honesty, this is the first time I'm having such a large piece of grilled Berkshire black pig. The resulting piece of meat doesn't score much of points in the department of tenderness, but hey, that didn't really matter. There was enough juices still left on the moderately fatty insides after the exterior was seared with a very commendable char that came with the accompanying char fragrance which I though was a big factor contributing to what made this pork loin good. D is for delicious. Such was the focus of the centerpiece very other thing else on the plate fell on the sideline. I felt like I was eating steak. D is for dandy.


The sambal buah keluah as I have discovered, was a dish that took a minute to prepare despite all the waiting time. It was as simple as scooping that black puree out from somewhere onto a plate with rice and some salsa on the side. This stuff is good like rendang, being heavy on the coconut flavor and paired with spiciness and sweet. Certainly doesn't taste like the buah keluah I've had before but it was all good. It would have been great if they had done a better job out of the rice which was anything but soft and fluffy.

And finally, D is for Damien. Damien D'Silva. Who wasn't around in the kitchen the whole time I was there. So wassup with those wannabes crooning his name everytime you talk about his food eh? Give some credit to the rest of the staff, especially that guy who was sweating it out at the grill working on the pig.