The Champ Kitchen Solaris Mont Kiara 豬多寳 is now opened, ready to serve you one of the best Chinese braised pork knuckles in KL!
A more spacious dining environment, fully air-conditioned
The opening of The Champ Kitchen Solaris outlet is definitely a bliss for us, and maybe to some others who hop around Mont Kiara frequently too, as we can finally get a switch from the Korean Fried Chicken, Dakgalbi, Army Stew, Korean BBQ, etc., which are more easily come by in this area compared to Chinese food.
Claypot Pork Knuckle 瓦煲元蹄
RM38/small (2-4pax), RM58/medium (4-6pax), RM68/large (6-8 pax)
If you have been to The Champ Kitchen Kepong before, you probably know how intrigued it is to see over a hundred of pork knuckles, cooked in a large wok filled with braised sauce. They appear in beautiful dark brown with gelatinous skin, fork-tender meat – have a slice of it with some braised sauce over rice or noodles, there you go, comfort food goals made easy.
But, getting real good braised pork knuckle is not as simple, it tooks 3 days to prepare.
Drunken Pork Knuckle招牌火焰醉香元蹄
RM48/Small (2-4pax); RM78/Large (6-8 pax)
Drunken Pork Knuckle, highlights in The Champ Kitchen, ideal for sharing.
In The Champ Kitchen, the meat is first cleaned, deboned and tied up with rope to keep it in shape. Next, they are oiled and coloured, mix with specially concocted spices and sauces – a secret recipe that is passed down for generations, since 1940s.
Then, another 36 hours to braise, soak and stew the pork knuckles. Fats melt down slowly, with natural collagen essence gathering into the sauce, adding beauty richness. Meat turned soft over well-controlled temperature, yielding moist moist, easily fall apart meat.
Each batch takes a total of 72 hours preparation time. Laborious and tedious, but this is how The Champ Kitchen is able to serve you pork knuckle with fabulous tenderness. Each step is well-taken care to ensure the best pork knuckle possible is served to all diners.
Let’s flame it up..
The flaming step is not just a gimmick, but to further enhance the flavours of their pork knuckle with aroma of Wu Chia Pi Chiew Chinese wine 五加皮酒.
Pork Tendon 豬腳筋+豬腳尖 RM48.00
Pork Knuckle Bun 元蹄包 RM7.50 each
Other than pork knuckle, The Champ Kitchan expands their repertoire of pork by having also Mui Choy Pork Belly, Slow Braised Pork Hind, Vinegar & Ginger Pork Hind, Braised Pork Ear, Braised Pork Tendon, and our personal favourite – Pork Knuckle Bun.
Crispy outside fluffy inside deep fried muntao cut into half, sandwiched with vegetables, onions and sliced braised pork knuckle. Dip into the sauce served along, tuck in immediately for a satisfying, flavourful munch.
Mui Choy Pork Belly 梅菜花肉 RM31.90
So use to Mui Choy Kao Yuk but in The Champ Kitchen, they serve Mui Choy Pork Belly! We got a huge, thick square cut of pork belly, soft, almost melt-in-mouth. Love both the mui choy and pork, can’t tell who is the highlight now. LOL.
Best to go with The Champ Kitchen special Zhu Yao Zhar rice 豬油渣飯. RM3.50 per bowl.
Pork Hock + Knuckle Dry Noodle 豬蹄筋 + 元蹄片撈面 23.50
Fuss-free single rice bowl and noodles are available too, great for quick, fuss-free meal. Choices ranging from Pork Knuckle Rice, Curry Pork Knuckle Rice, Sambal Pork Knuckle Rice, Pork Hind + Knuckle Spicy Noodle, Pork Hock + Knuckle Soup Noodle, Wanton Noodles, Braised Beef Brisket Noodles, Ru Rou Rice, and more.
Checked out Pork Hock + Knuckle Dry Noodle, highly recommended by the staff. Serving is generous, with springy thin noodles topped with soft boiled egg, preserved vegetables, fried shallots, Zhu Yao Zhar, chopped scallion and the star of all – Sliced pork knuckle and pork hock, also the best part from the slab of meat. Gelatinous loaded, so delish.
猪多宝 The Champ Kitchen
No. &-G, Jalan Solaris 3,
Off Jalan Duta Kiara,
50480 Kuala Lumpur, Malaysia.
Contact: 03-6211 9899
Mon-Sat (11AM-3PM; 6PM-11PM)
Closed on Sundays