A SINGAPORE PRESS HOLDINGS WEBSITE
by Debbie Chan
HAVING served meat lovers for the past couple of years, Wendy’s Bistro is now at the top of its game. This article was first published in The Star on May 28, 2008.
Specialising in pork dishes, Wendy’s has carved a niche for itself, being one of the few restaurants in town that combines Eastern and Western elements in cooking pork.
The pork dishes – ranging from spare ribs to pork belly – have remained the bestsellers in the restaurant.
"Based on the feedback from customers, we have modified the presentation and serving of some of the dishes to cater to their needs. Now we have the Mixed Pork Platter which is a combination of the spare ribs and pork belly," said restaurant manager Ng Su Ying.
The sauces used – which make the dishes unique – are original recipes that are blends of Asian and Western spices. The base for the pork platter dish is a sweet sauce.
"We use various sauces so we can’t be known just as an exclusively Western outlet. For example, our pork belly is marinated in red wine while the pork chop is marinated using vinegar," she explained.
The pork platter is popular for sharing but it has become more of a dinner dish, as patrons prefer something lighter during the day.
The Sauteed Bacon Capellini is an on-the-go dish that has gained popularity with the lunch crowd.
"The pasta dish is served with pork bacon, chilli, mushrooms and tomatoes and it’s light for lunch. We use white wine garlic sauce on it rather than the usual heavy cream sauce, making it perfect for light eaters," Ng said.
Another addition to the menu is the Rice Pilaf that has been introduced to replace heavier carbohydrate sides like potatoes.
"A lot of regulars prefer the Rice Pilaf because it is not as heavy as potatoes and not so rich. The pork dishes are quite filling on their own so the Pilaf is a great complement," she explained.
The Pilaf is also an original recipe, using Moroccan spices and flavours to give it a rich Mediterranean taste.
Diners can be sure of the freshest ingredients as the team at the restaurant regularly do their own marketing to pick the best, rather than depend on food suppliers.
"We go to the markets and pick the best vegetables and other ingredients because if you buy things in bulk from the supplier, you tend to compromise on quality.
"Doing our own marketing also means there is quality control. If any ingredient is in low season and of lower quality, we would rather substitute it with another item than serve something that is not good," Ng said.
This dedication is based on Ng’s philosophy of channelling good energy into food to make it tasty.
"The intention, passion and energy that goes into the act of cooking is the most important ingredient that makes the dish tasty. It’s like how mum’s cooking is great because it comes from the heart," she said.
The restaurant also changes its selection of soups daily. They are, of course, prepared from scratch, with the popular choice being the Mushroom Soup made with portobello and shitake. The outlet is also expanding its dessert menu.
The signature design of the restaurant is the open kitchen that was conceptualised to give diners the experience of watching their food being prepared.
"We have installed glass panels to wall up the kitchen to ensure better air quality in the restaurant.
"With the glass panels, you can still watch your food being prepared without having to deal with the smell after that," said Ng.
Wendy's Bistro
20 Jalan PJS 8/18
Dataran Sunway Mentari
Petaling Jaya (Tel: 03-5630 1699).
Opening hours: Daily, 11am to 11pm.
