Slow Roasted Pork Rib Eye With Mustard Sauce
What seems like an advertorial for the restaurant is actually the result of 3 visits to the place over a period of 1 month. I thought I'd better posted this sooner than later, or else this will turn into a three-page spread with Walter (left) as the centerfold. You'd be barking up the wrong tree if you ask me if the place is any good. Walter had previously worked at Carvery, one of those South American concept grill place. This one is their own husband and wife venture, which is far removed from its halal friendly past, and its present locality sticks out like a sore thumb, being in close proximity with a couple of Malay restaurants and a Malay colony close by. You'd think it's committing a financial suicide, but far from it, it's targeting the affluence of the staff from the industrial park down the road, and those who like western fare but not the beef or lamb, of which Its menu only feature a couple.
Words will not do justice to the items featured here. You've got to try it to appreciate the pork handled here. If think pork is the Chinese domain, think again; you've to tip your hat to the Austrians for their thick slabs of tender pork, done every which way but loose.
German Pork Chop
Pork Ribs & Bacon 
Mushroom Pork Steak With Melted Cheese
Austrian Spicy Sausages With Bacon
Pork Fillet
French Apple Tart
Warm Walnut Brownies
Tiramisu
Banana Passion
Vanilla Ice Cream On Hot BlueberriesMost of the items here, except the dessert, are chosen from those scribbled on the blackboard, rather than from its printed menu.
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