01 / ABOUT THE PLACE
About this place
If you want a hamburg steak with some bite rather than a soft, yielding texture, Kitchen Gorilla’s pork version is worth considering. One diner described it as made with 100% pork and no binder, with such a pronounced meaty quality that it brought sausage to mind. Others have noted its springy texture and suggested eating it with a knife and fork. The menu lists 250g and 300g sizes, so you can opt for the larger portion when you’re in the mood for a substantial serving of meat.
Pork steak is another contender. A diner who ordered the 300g portion with balsamic sauce recalled that its gentle acidity went well with the richness of the pork and made for a satisfying meal with rice. The menu offers balsamic or garlic soy sauce, in 250g or 300g portions. The choice of sauce gives the dish a different character, whether you prefer a bright, tangy flavour or garlic soy.
The fried options include loin and fillet cutlets, layered mille-feuille cutlet and beef cutlet. A diner who tried the mille-feuille cutlet said its simple seasoning of salt and pepper worked well. Another was struck by the contrast between the crisp exterior and tender centre of the beef cutlet, a change of pace from the pork dishes.
One lunch-time account mentions a short wait during a busy period. If you’re planning to stop by for lunch, allow a little extra time, then decide whether you’re after the hearty texture of the pork hamburg steak or a pork steak with your choice of sauce.
