Meat Feds by Chef Yenni Lew Wild Boar Rendang

Beef Trio

Our dining odyssey commenced with a trio of grilled beef or 3 Gyu (RM320), each cut promising a unique palate adventure. Accompanied by two distinct sauces and a plate of rock salt, the beef invited a personalised exploration of flavours. For me, the simplicity of rock salt emerged as the perfect companion, allowing the natural essence of the beef to shine through.

Truffled Indulgence

The truffled roast pork made a grand entrance, enveloped in the intoxicating aroma of truffle. A feast for the senses, this dish caters to truffle enthusiasts. However, I personally think it was overmuch as the truffle did not have a positive contribution to the flavour of the pork.

Wild Boar Rendang

The true hero of the night was the Barbie Hutan rendang (RM33), a wild boar rendition that redefined tenderness. The wild boar meat, remarkably tender and devoid of any gamey undertones, showcased the culinary prowess at Meat Feds by Chef Yenni Lew.

Please Pour the Portuguese

Complementing the carnivorous feast was a house-poured Portuguese wine. The wine, thoughtfully selected, added a layer of sophistication to the meats, harmonizing seamlessly with the robust flavours of the meats. Skip the white. Just go for this red.

Our meal for 4 came up to over RM500.