M for Morganfield's

Morganfield's is one of the newly opened restaurant at Gurney Paragon yet we've never tested it. Time to check this place out and here we're after it has been started officially since few months ago. Again the big 'M' but to say Morganfield's Home of Sticky Bones. The name of 'Sticky Bones' is representing the old fashioned pork ribs that are slowly cooked in the coal and hickory wood to the mouthwatering tenderness that are then being perfected with the sweet and sour tomato-based homemade sauce. Well, I've to know by myself if they're good. The 1st impression to Attila, the menu is cheap-style.

It's of course a must to try their famous Hickory Wood-Smoked Ribs and we've taken Half Slab of Hickory BBQ Spare Ribs that are finished with their Hickory BBQ sauce and being served together with French Fries and Coleslaw. I'm kind of disappointed with the pork ribs because the meat is slightly towards hardness and dryness. As a pork ribs fan, I'm expecting that the meat is very tender and juicy that it'll just fall off from the bone with only a soft touch and it'll then melt in the mouth without too much biting and chewing. The words from the bottom of my heart, I'm not amazed by their pork ribs as I've tasted the better than theirs. Attila is in the mood for sandwich and we've ordered the Pulled Pork Sandwich. Please don't be tricked by the word 'Sandwich' as this is indeed a Burger! The pork shoulder meat is marinated with BBQ sauce and cola that is then slowly roasted till the meat falls apart before being topped with melted cheese and served in a burger bun. The meat patty is very succulent that the juice is splashing across the burger bun and the plate. We do like it, how about you?

It's the Pork*Toberfest from 24th Sept to 24th October 2012 and we've decided as well for the Pork Sausage Platter that consists of Bratwurst, Smoked Sausage, Spicy Hungarian Sausage and an Emmantaller Cheese Sausage. From the left to the right, the sausages are arranged from the last to the first as mentioned above. There's nothing special about the sausages from neither the taste nor the texture. It's a surprise to Attila that they're serving the German Sausages with the French Mustard that is called Dijon Mustard. Alternatively, you can try the garlic aioli as dipping sauce.

We're totally dissatisfied by the meal as we don't find any specialty out from this restaurant. Out stomach is full yet we've not enjoyed ourselves to the fullest. One of our joys is to read through the funny wordings on the wall.