It’s never the same, and that’s a good thing.

Jockeying for position on the menu, every pub across the globe, or more specifically around Europe, may always adhere to the same guidelines, but when it comes to pub food found in Asia, with the same prerequisites, the same rules always apply. But, this is not the topic of discussion for today. Today we are speaking specifically of Bangers and Mash.

The general consensus in and around Asian Eateries and how to run a successful restaurant is as always good food and by good food patrons are always out and about ready for only the classics. Classic hot meals that customers know and love are a sure fire way for them to keep coming back for more.

Since the turn of the millennium western pub food has become increasingly popular across Pan Asia, certain menu items such as the full English Breakfast with sweet toast, pancakes, runny eggs and sausages(preferably German sausages) have become a household item waiting to be uttered and on the tips of our tongues. What matters most here is that a lot of speciality breakfast joints have sprouted out across Pan Asia and more specifically, as the economy of Malaysia grows so too is the demand for Western Breakfast items.

The Pub lunch is no exception to the newly acquired taste for western flavour. Bangers and Mash may be the same across the globe but it is in hiring the best chefs from around the region that makes this classic dish stand out amongst other hotspots for said Western Delight. Your mouth should be watering right about now and I am sure you are wondering where on earth this scrumptious treat could be waiting for you next.

The pints flow freely from the taps and food served piping hot from the kitchen, the best bangers and mash in Kuala Lumpur can be found at… The Hungry Hog in Subang Jaya.

Thick-cut sausages, creamy mash-potatoes and onion gravy drizzled across the plain… ohh, so tantalizing.