Hoy Tin Lau Restaurant @ Bercham, Ipoh

Blogged about Hoy Tin Lau Restaurant waaaaayyyy back then, before they relocated to this new location in Bercham in Ipoh. So to those of you who were fans of Hoy Tin Lau's amazing range of freshwater fishes (albeit at a price, beware ...), and the incomparable Sar Kiong Kai (Roast Chicken served with freshly mashed ginger/galangal), but felt dumped somewhat by the sudden closing of the restaurant, don't fret. About 5-10 minutes away, you'll find your solace. ;)

Now the place can seat a larger crowd, compared to the rather cramped cornerlot back then

Steamed Tilapia with Spicy Bean Sauce

The restaurant offers an array of freshwater fishes, from the usual tilapia to the more exotic (in other words, PRICEY $$$ !!!) Ikan Patin and Sultan. Or at least that's what they're called in Cantonese, not exactly sure of their English names. Just ask the staff what's the freshest catch of the day, and enquire about the best cooking style (normally steamed, but there's a variety of steaming methods as well, so do ASK).

Never failed to deliver in terms of taste, price (hehe), and satisfaction (which also managed to get the thumbs up from my grandma every single time), their steamed tilapia (or fei zhou yu aka African Fish?!) with Spicy Bean Sauce is almost a staple when it comes to simple family dinner at Hoy Tin Lau. None of those repulsive muddy taste commonly associated with freshwater fishes, and the accompanying bean sauce was far from overwhelming; maintaining its role as a complement perfectly.

Stir fried Asparagus with Sambal Belacan

Spicy, piquant, with additional bites from the dried shrimps and chopped onions, the young stems of the asparagus provided much crunch and fibre to the meal. Greens are not necessarily bland; Just like an unattractive ladywith enough make-up, she can even pass off as ... decent. =P

Or Chien (Oyster Omelette)

The oysters were enveloped in the fried egg pancake, hence can't be seen from the picture above, fried with chopped red chillies and scallions. NOT exactly L-sized oysters being used here, but not the dainty, non-existent version either. But I prefer my Or Chien with crispy edges, and a heftier load of oysters, thank you.

Caters well to the young ones, and the older generations ..... Sar Kiong Kai (Roasted Chicken with Crunchy Jellyfish Strands, and Mashed Ginger)

A perennial favourite with the crowd, you can almost see every table ordering a serving of this. Half a chicken should do the trick, for a family of four. Glistening skin, tender meat and tasty marinade, topped off with the piquant mashed ginger (or galangal ... anyone?) as condiment, and crunchy strands of marinated jellyfish. A must-try, if you ever stop by this restaurant.

Hoy Mei Pou aka Claypot Seafood Treasures

One of their new entries, the Hoy Mei Pou was excellent in every way. The thick, rich and sweet broth owed to the abundance of seafood in the pot, from mussels to fish maws, as well as mushrooms and canned abalones. Drenching the white rice with the sauce was heavenly, and this dish got the thumbs up from everyone at the table. An economic version, no sweat, without the abalones, sea cucumbers and such.

A list of the fresh catches, and the price per 100g .... Don't go overboard before checking on the price, remember that.

A meal at Hoy Tin Lau maybe slightly pricier than the average 'dai chow' restaurants in Ipoh, especially if you order more seafood than meat and vegetable dishes. But given the household name, the quality, and the fresh supplies of fish, you can almost rest assured you'll be back for more before you know it.

Location : Hoy Tin Lau Restaurant @ Lorong Bercham 19, 31400 Bercham, Ipoh, Perak. Here's a MAP for guidance. It's along the main road of Bercham (Jalan Bercham), and situated on the left (if coming from town/highway) at the traffic lights after the Bercham police station.