Sausage and Ribs Shack @ Taman Midah, Cheras

Nestled within the remote neighbourhood of Taman Midah, Sausage and Ribs Shack certainly stood out with its fresh looking facade juxtaposing with the lustreless shoplots that lies along the same row. The choice of location is certainly a peculiar one but Mr. Yeoh Woon Wei, owner of Sausage and Ribs Shack remains upbeat as score of customers flock the restaurant particularly on weekends to enjoy his sausage creations.


“It started off as a hobby as I enjoy making sausages,” he explained. His eight-year stint at Plaza Mont Kiara’s flea market selling homemade sausages proved to be a successful venture which led him to open his first restaurant at the present location last year. Termed as artisanal sausage making, the self-taught chef makes his sausages using traditional methods. “Unlike commercial sausages, I do not use any preservatives, emulsifiers, binders and fillers,” he added. With his sausage business running on full steam, Yeoh certainly has his time occupied with the restaurant and sausage production. “Basically, I am the guy who cooks and make sausages,” he said.


While the spotlight is certainly on his homemade sausages, Yeoh’s cooking skills are equally praiseworthy. The restaurant’s signature BBQ Spanish meaty pork ribs (half rack – RM 38.00 / full rack – RM 65.00) was a knock out, passing all the pre-requisite checklists with an assuring thumbs up.



The meat was satisfactorily roasted yielding a moist and tender texture with a pleasing taste of barbecue sauce that he has tweaked using his own blend of recipe. Yeoh certainly prides on the quality of his ingredients. “The pork ribs are imported from Spain,” he said.



Yeoh also made his own fettuccine using a type of Italian soft wheat flour called Farina “00” flour. “It creates the right texture and protein content,” he explained. The homemade fettuccine was accompanied with bacon strips that are imported from Belgium (RM 23.00). He was also quick to point out that no processed substances are used in his cooking process. “You can say that all my dishes are considered healthier alternatives. For example, we dry cured the bacon rather that using brine injection to give a better end product for our customers,” he added.



Sausage and Ribs Shack also serves a variety of pizzas. A crowd favourite by far, the thin crust pizza featuring four combination of cheese and jalapeño (RM 20.00) came with a rich taste of cheesy goodness. The Jalapeño gave the pizza a spicy kick; a nice twist to the overall taste of this flavourful pizza.


A must-try at Sausage and Ribs Shack, the homemade sausage platter (RM 35.00) best showcases Yeoh’s sausage making skills that will bound to satisfy one’s craving for meat. Using premium ingredients, these sausages are made using real spices, sea salt and natural sausage casing to enclose the fillings. “We maintain the quality by procuring the meat on a daily basis,” he said.



Yeoh summarised his cooking philosophy as how he would cook for his family. A firm believer in using natural products, one will often hear words like sea salt, extra virgin oil and other natural ingredients professed by him. While the menu is priced slightly higher, the use of premium ingredients justifies the price point and offer a great reason for repeated visits at his homely restaurant.


Sausage And Ribs Shack
No. 9 Jalan 2/105
Taman Midah
56000 Cheras
Kuala Lumpur

Tel: 016-229 2168

Business Hours:

Saturdays: 9:00 a.m. – 10:30 p.m.

Sundays: 6:00 p.m. – 10:30 p.m.

Mondays – Tuesdays: 12:00 p.m. – 10:00 p.m.



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