Nose to Tail Eating

A few weeks back, we had a "Chan Kar" Oh-Toh dinner (sans Sim & Eng and Teon & Cheryl and sadly, hubby, as he had a business meeting) at Elcerdo at Werner's Place courtesy of Dad & Aunty. It's a restaurant solely dedicated to porcine lovers including all the usually inedible parts, hence the tagline "Nose to tail eating". The owner's a German who lived in Spain but the cuisine is a mixture of European, Spanish and Mediterranean specialties.

I have been there 3 times so far (4 actually if you count the once where they messed up the reservations and we didn't have a table so they had to usher us to Deutsche Bierhaus opposite but they still gave us 2 suckling pigs on the house) and each time, the place is packed to the brim! I don't think they can even entertain walk-ins as reservations usually need to be made a couple of days in advance.

Highly recommended for porkie lovers but amazingly sinful as you can guess so make sure cholesterol levels are in check. The must-order is a roast suckling pig that's sooo.... juicy and succulent and has none of that gamey taste as the piglets were fed a special diet of corn or something like that. The meat is air-flown in from Denmark I think. But before savouring it, diners have to go through a ritual of chopping it up with a plate and then smashing the plate in a wooden bin for good luck! (The plate has to break or else they'll make you do it again and again till it does. Otherwise no luck.)

FIL demonstrates how crispy and succulent the suckling pig is

Apart from that, the Jambon (cold-cuts), pork shoulder and bacon-wrapped anchovies are also great for meat-lovers. The paella is the best I've tasted in Malaysia, Werner will make sure of it. He once took away ours just as we were about to dig in and brought us another fresh one as he found the first a bit too crusty while serving it.

A divine dining experience but not for the faint-hearted (read : high-cholesterol) or when you're feeling poor.