El Cerdito

The new El Cerdito is really one restaurant with the bigger and more famous El Cerdo, known for their roasted suckling pigs. El Cerdito’s focus is on serving tapas. However, we weren’t allowed to stay, being ushered into the parent restaurant, as El Cerdito was fully booked. Nevertheless, you could order freely from either restaurant without restriction.

The Rose Raspberry Sangria (RM25) was a nice twist on the ordinary sangria, but had a little too much syrup. The carafe of Pitray (RM58) was a better choice, having enough body to go well with most of the food.

Dishes like the Chorizo Braised in Wine with Apricots (RM18) and Prawn Wrapped in Bacon (RM18) were the best accompaniments. The chorizo was very tender with the apricots providing an excellent counterpoint, while the prawns were wonderfully succulent. You could also add the Eggplant (RM15) and Pigs’s Tail in Sherry and Saffron (RM18).

Less impressive was the Asparagus Wrapped in Ham (RM18), the Cheese Pork Mini Burgers (RM18) and the Croquetas (RM15).

But they do a very decent Paella Traditional (RM88), with chorizo, chicken and seafood. They were very generous with the seafood, though the rice could have been fluffier.

The Churros con Chocolate (RM22.50) and Creama Catalana (RM22.50) were both highly enjoyable desserts. Churros is basically Spanish doughnuts dipped in a thick, luscious chocolate sauce and the creama catalana a large crème brulee with sliced bananas. Both were ideal with a glass of Lustau Almacen Oloroso (RM28), a complex, aged sherry with aromas of dried fruit and spice.

Text & Photo Chan Wai Lee