Restaurant Review: The Three Little Pigs and The Big Bad Wolf, Kuala Lumpur

In search of no-fuss, no-frills, tasty, homemade fare, just like your mum would make? Three Little Pigs and The Big Bad Wolf has a menu that will huff and puff and blow you away! Reliable food, fast service and a warm and inviting atmosphere pull in the crowds, so be prepared to queue; we promise you won’t regret it.


Meals here are presented nicely, but without any unnecessary flourishes, such as sprigs of herbs that you will inevitably discard. Dishes are simple, yet delicious. Generous portions of comforting grub, made with quality ingredients and served with a smile.


The menu ranges from salads and soups to pastas and meat dishes, with an Asian-inspired section, including the likes of roast pork fried rice (RM19) and fish in orange sauce, to cater to an Eastern palette.

The Caesar salad (RM22) is a classic with a twist; a perfectly oozing soft-boiled egg, bread-crumbed and fried until golden. This golden wonder is served with top-quality pork-bacon, crunchy lettuce and shards of parmesan cheese.


The wild mushroom soup (RM15) with truffle oil and croutons is a much-try and favourite amongst the regulars. A speckled warm grey colour is the true sign of a freshly made mushroom soup. It has depth and layers of flavour, achieving velvety richness without being overpowering.



Moving onto heartier fare, the classic meatball spaghetti (RM21) with homemade meatballs and a flavoursome tomato sauce is a bowl of comfort. The 3 large pork meatballs are nicely browned and juicy. Although heavy on the garlic, the sauce is surprisingly well-balanced. Aromatic oregano and parsley bring freshness, while the addition of parmesan and porky mince gave extra flavour and seasoning. I could have eaten a second serving The Wolf’s Favourite (RM27): carbonara jeweled with bacon and smothered in a silky egg sauce is wickedly indulgent. Break into the poached egg and let it ooze through the ‘al dente’ pasta.


As for the meats, what big ribs they have! You’ll need an expanding waistline and a strong constitution to finish off this gloriously sticky offering (RM60+).

In my opinion, desserts are a ‘must’ to round-off a homey meal (although you may want to take ten before ordering). The selection at Three Little Pigs and The Big Bad Wolf is a round-up of classic favourites, from vivid Red Velvet to creamy cheesecake.

I’m afraid the big bad wolf won this time around.


The Three Little Pigs and The Big Bad Wolf

G-35, Tropicana City Mall

Jalan SS20/27

Petaling Jaya


+603 7722 3561

Open 10:00-22:00 daily

Recreate at home: mushroom soup


330g mushrooms, chopped

75g butter

2 small onions, finely chopped

1 garlic clove, minced

4tbsp dry sherry

grated whole nutmeg

450ml whole milk

450ml vegetable stock

2tbsp mushroom paste

1 Bay leaf

2 sprigs fresh thyme + garnish

lemon segment

2tbsp double cream

salt and black pepper, to taste

truffle oil

croutons, to garnish


Dust the dirt off the mushrooms, but do not wash them as they will absorb the water.

Melt the butter in a saucepan with the Bay and thyme and soften the onion over a medium heat.

Add the mushrooms along with the sherry.

Season well and add a little grated nutmeg.

Cover and leave for 5 minutes to infuse.

Add the milk, stock and mushroom paste, stir and simmer again, covered, for 10 minutes.

Add a squeeze of fresh lemon juice.

Blitz the soup until smooth in a blender.

Reheat and add the cream just before serving.

Serve with a drizzle of truffle oil and garnish with a few croutons and some thyme leaves.

Serves 3.


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