Sunday 21 April 2013

Ribs King 排骨王@ PJ


     This is a small shop which hidden inside a residential area, Taman Paramount. There is no traffic jam problem, not over crowded until you have to queue outside in order to get a table, so definitely suitable for busy citizens to have a meal here. There is equipped with air-conditioner, environment is clean and magazines prepared. The TV there was  showing Taiwan Programme and I didn't know whether their restaurant ideas were came from Taiwan. 
      Since this shop names it as 'Ribs King', so we ordered the pork rib as it was signature dish. There was variety of cooking style and we ordered few of it. Pork Chop in Red Wine Sauce was special! There was really red wine smell and taste and abundant in amount. The pork chop was fried in a good tender texture too. The red wine with pork chop was a amazing match! It has alcohol smell and tastes sweet and little sour.

Pork chop in red wine sauce RM 7.90
     Another recommended dish was Spare Ribs in Spicy Milk Sauce. This taste like curry plus milk scene. Very good to eat with rice. Little bit spicy and full of milky aroma. This was really nice indeed. You will wanna to try it again if next time you come back here. 

Spare ribs in spicy milk sauce RM 8.90

     Apart from that, you can try another freshly cook style-- Lemon Sauce Pork Chop. The fried onion rings and lemon slide were on top of the pork chop which gave it illusion's effect. The tender, succulent pork chop was soaked with the sour sweet lemon juice made it has a  freshly flavour but not oily taste. Suitable to eat in a hot afternoon. 


Lemon sauce Pork Chop RM 7.90

      All the sets were included fried eggs, carrots, french beans ,corns, cucumbers and tomatoes. There was no service tax or government tax. So it is quite money saving to have a meal there. Spend with little money and you can fill your stomach as well as your wallet.

Ribs King 排骨王
No. 26, Jalan 20/7, Taman Paramount, 46300 Petaling Jaya, Selangor.
Tel: 03-78650589



Rating:


No comments:

Post a Comment