NON-HALAL
At “Porking Mad” located at Chuan Lee Restaurant here, you can relish a porky twist to this classic dish.
The stall is easy to spot in the clean and comfortable restaurant, with a banner showcasing its dishes: pork rendang, pork varuval and babi goreng berempah – with the words “100% non-halal.”
Speaking with FMT Lifestyle, founder and owner Denis Selvanayagam cheekily described these three pork dishes as his “main trinity”.
Still, for those who prefer non-pork items, he serves one chicken dish daily, alternating between chicken rendang and fried chicken. The latter, he added, is the more frequent option.
On select days, he prepares additional dishes such as pineapple pork curry, pork ribs curry, pork devil curry and babi kicap pedas (pork in spicy soy sauce). Customers have the flexibility to mix the dishes.
“I always joke with my customers: ‘If you have insomnia and want to sleep, eat my nasi lemak. It’s like a sleeping medicine because I don’t skimp on the santan,” said the jovial 35-year-old.
Denis started the business in mid-2020. “A lot of people were doing home-based businesses selling baked goods such as cookies and cakes. I thought ‘why don’t I do something out of the box?’,” said Denis, adding that he also loves to eat pork.
Despite having been in the F&B industry since 2011, he admitted that in the early days, some people were sceptical about whether an Indian could cook pork dishes well. However, after tasting his food, he added, most have become regular customers.
“If you don’t try, you’ll never know. You can judge and evaluate after you’ve tried. If you’ve not tried, it’s a bit unfair to criticise or comment,” he said.
So, what’s the verdict on his (unholy) trinity? The babi goreng berempah, with its crispy exterior encasing juicy meat, is absolutely addictive. The meat is marinated overnight and has a great depth of flavour.
The pork varuval is another standout. Made from a recipe passed down by his mother, which he later refined, the spicy dish features lean and tender meat bursting with vibrant flavours.
The pork rendang, rich and piquant, is juicy with just the right amount of heat. Denis revealed that he adds brown sugar to the rendang for a delightful earthy sweetness.
All these pork dishes pair well with the nasi lemak. The rice is well-cooked – soft and fluffy, with tantalising hints of coconut milk. For many, it’s the sambal that defines great nasi lemak, and here, Denis has nailed his key component.
He revealed that his sambal is made with anchovies, dried shrimps and belacan. The sambal strikes the right balance between sweet and spicy – and what a bonus that customers can request for extra servings at no additional cost.
Customers can also opt to enjoy their rice with a hard-boiled egg or a fried egg. The latter, which has a deliciously runny yolk, is a fantastic choice, perfect with a heaping spoonful of rice and sambal.
The fried chicken holds its own against its porky counterparts. Generously-sized, it’s crispy on the outside, juicy on the inside, and absolutely finger-licking good!
Overall, a meal at Porking Mad is a pork lover’s dream come true. With your belly full and your cravings satisfied, you may find yourself tempted to indulge in a long nap right after.
Porking Mad [NON-HALAL]
Chuan Lee Restaurant
5, Jalan Bukit 11/2
Seksyen 11
46200 Petaling Jaya
Selangor
Business hours: 8am–1pm or until sold out (Fried dishes are available after 8.30am)
*No fixed days off, so best to send a WhatsApp to 017-2083103 before dropping by.
Learn more about Porking Mad on Instagram.