El Cerdo — Restaurant in Kuala Lumpur

Nestled among the sensory overload of Bukit Bintang — where bars throb with bass, clubs ooze sweat and regret, and restaurants compete like street performers for your appetite — sits El Cerdo, a temple to the noble pig. “The Pig,” in Spanish. A name so bold, so proudly unapologetic, you know you’re in for something decadent. And possibly pork-induced enlightenment.

I arrived hungry, curious, and faintly suspicious. KL isn’t short of dining spots, but El Cerdo doesn’t so much invite you in as lure you, like a seductive matador waving a bacon-scented cape. From the moment you're seated, you’re hit with a warmth that’s not just from the lighting, which glows like golden hour in Madrid, but from the walls themselves — decked out in piglet portraits and pig figurines behind glass cabinets like some surreal porcine museum. It’s whimsical, slightly unhinged, and completely charming.

Then came the bread. Now, I’m not one to get emotional over starch, but this was served with a pulled pork spread so rich, so gloriously meaty, I briefly considered proposing to it. It made butter look like a dated ex. My only complaint? Not enough to go around. A tease. Like a Netflix trailer that ends right as the good part begins, leaving your bread tragically underdressed.

And then — oh then — the starter arrived. Rolled bacon wrapped around anchovies, piled on a crisp, gloriously dressed salad, and crowned with a tartar sauce that was less condiment, more personality. This dish didn’t just arrive — it burst onto the table with jazz hands. Salty, fatty, acidic, fresh — it hit every note like an enthusiastic mariachi band in your mouth. And the portion? Generous. Almost suspiciously so. You half expect the waiter to whisper, “Don’t tell the chef we gave you this much.”

The main course strutted in confidently, well-composed and artfully plated. Crushed potatoes flecked with lardons gave it all the right texture and attitude. The pork itself was full of flavour, seasoned with skill, but — and I say this with love — it had lingered in the oven just a touch too long. Not ruined, but a little past its prime. Like a once-great matinee idol doing panto. Still enjoyable, just not as juicy as it could’ve been.

Service throughout was a masterclass in warmth and efficiency. No robotic smiles or vacant stares — just genuine attentiveness, real pride in the food, and a few charming flourishes that made you feel looked after. It’s the kind of place where the servers actually seem happy to be there, which, let’s be honest, is rarer than it should be.

Dessert came calling, and I was more than ready. The churros with chocolate sauce sounded like a surefire finale — and they were good, just not great. A little stiff on the inside, lacking that glorious fluffy centre that churros are meant to sing with. The chocolate, though, was lush and velvety enough to make up for it, coating each bite like a silk robe on a Sunday morning. But the true plot twist? Keiserschmarrn. Yes, the Austrian shredded pancake had somehow wandered into this Spanish menu and made itself at home — and honestly, it worked. Like a surprise cameo that steals the scene. Strange? Yes. Delicious? Also yes. The dessert menu in general felt like a well-curated playlist: surprising, eclectic, but totally in tune.

All in all, El Cerdo is a fabulous ode to pork, pleasure, and personality. Yes, there was the minor sin of reused cutlery and a slight pork misfire, but these were footnotes in an otherwise satisfying chapter of gluttony. It’s a place that knows what it is — unpretentious, full of flavour, and just a little bit mad. And in a world of sterile dining experiences and identical Instagram cafes, that’s exactly what makes it unforgettable.

If you love pork, good food, and a dining room that looks like Babe the Pig got a gallery show, then El Cerdo should be inked into your KL bucket list. Come hungry. Leave slightly fatter and...

Apart from the Chinese, Spanish is also quite good in making suckling pig. Both has the same crispy skin with layer of fat and meat underneath. The preparation style might be different and the way you eat it Spanish style is also different. You will be asked to chop the pig using a plate and then smashed it to pieces. I'd tried it once at El Cerdo but this time I didn't order the dish due to lack of makan Kaki.

◾ Complimentary basket of bread with butter and pork liver pate ◾Spanish ham platter - beautifully plated Serrano & iberico ham, selection of chorizos, goat cheese, melon and olives. Can't argue with the freshness of the cold cuts, especially when you have a glass of red wine in hand. ◾Pig tail stew which was braised in red wine, served with capsicum and coriander rice. Not many will find the fatty part appetising but not for me... I love the flavourful sauce and tenderness + fattiness of the tail. Perhaps this is the only place I know that serves you pig tail in their menu so far. ◾grilled pork shoulder steak - the cut was marinated for 48 hours with paprika, herbs, onion and garlic before grilled. The result? Out of this world depth of flavour and very juicy too

Brought my own Man O War Dreadnought Syrah from New Zealand... And of course it went well with our meal. New Zealand is hardly famous for their Syrah but this winery from Waiheke Island was a welcoming drink for the night. As El Cerdo is well established in Changkat BB area, expect it to be fully booked...

Dined in during dinner hours in April '23. As we walked in without a prior reservation, we were seated outdoors, as indoor seating had been reserved earlier by the majority of guests who made reservations. It was my first time trying this restaurant, and unfortunately, the experience was somewhat disappointing.

Ordered the Jamon Iberico de Bellota El Pata Negra, and the ham was excessively salty. The rock melon was served in ball sizes, resulting in no ham wrapping around the melon when served. Additionally, there was an excess of olive oil, which I found unnecessary, given that the Iberico ham is already quite salty. It didn't quite meet my liking.

The oven-roasted Spanish Iberico spare ribs, touted as their signature dish, left much to be desired. The spare ribs were bland and came with apple and pineapple sauce, which had a taste I found difficult to describe. I didn't feel it paired well with the spare ribs, and I wouldn't recommend this dish.

The plate featuring four mini sausages was also disappointing, falling short when compared to authentic German sausages.

On a positive note, the staff members were friendly. However, in terms of pricing, it is definitely above average / slightly high.

While I've seen many positive reviews about this restaurant, perhaps what is most signature is the piglet. We did not try this round because there were only two people, and the portion would have...