Apparently, even though ”Thevar” is a Modern Indian restaurant, Penang-born Chef Mano cannot resist letting the flavours of his Southeast Asian roots step out to sing in a few dishes either.
His fall-off-the-bone tender Pork Ribs is a prime example of this. The slab is coated in a dark red coloured, lip-smacking glaze made from medjool dates which tastes like a cross between “char siew” sauce and “kicap manis”. Picking up the ribs to eat with your hands is the best way to enjoy it in my opinion.
I do like that Chef includes some housemade pickle on the side. Its acidity is welcome in cutting through the richness of the sticky, sweetish meat.

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