The Best Lamb Flaps In Town
Lamb flaps isn’t really your typical “go to” meal. Consisting mainly of low-quality rib meat renown for its high fat content, it has somewhat been seen as unpopular particularly in many Western countries. But here
Lamb flaps isn’t really your typical “go to” meal. Consisting mainly of low-quality rib meat renown for its high fat content, it has somewhat been seen as unpopular particularly in many Western countries. But here in PNG, the “tough scraggy meat” has gained popularity in part due to its price and more recently the creativity to make it tastefully appealing.
One person that’s creating more sizzles on this creativity front is Sinai Tine of Kula Fried Lamb Flaps.
KFL, as it is popularly known, has created a loyal following and solid customer base – a result of Tine’s unique cooking style and presentation topped up with a delightful customer service.
Lunch is often a busy period. That unique KFL smell has intoxicated existing and new customers. So much so that even sporting celebrities like the Kumuls have had to excuse themselves from their typical strict nutritional diet just to have a taste of the sizzling lamb flaps from KFL.
Increasing costs of living in Port Moresby coupled with an interest in cooking had led to turning his hobby into a regular entrepreneurial activity to supplement his income from formal employment.
The rapid growth he had received over the years is clear indication that indeed KFL is without doubt Port Moresby’s Best Lamb Flaps.
So why is KFL’s lamb flaps “finger licking” good?
- Creativity – his ability to tastefully mix healthy ingredients with a form of protein that’s not normally considered “healthy”
- Tasty – why else would customers come from all corners of the city
- Affordable – Lamb flaps are affordable. The creativity, presentation and of course the taste makes for a delicious meal at an amazing price
- Service – working in the service industry, Sinai knows just how important food and customer service go hand in hand. He cooks naturally combined with that trademark Engan smile!
As a side note, Sinai doesn’t use cooking oil because much of that sizzle comes from the already high fat on the flaps.
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