Men Lok Seafood @ Hutan Melintang, Perak

Hutan Melintang in Perak remains as a mystery to most. Not exactly a forest, although not without its fair share of palm oil plantations lining the trunk roads leading to Sabak Bernam and Bagan Datoh. A small town in the Hilir Perak district in southern Perak, this town had us keeping our fingers crossed, all the while scratching our heads and wondering; "How did Hutan Melintang got its name?!"

Men Lok Seafood Restaurant - A small gem amidst the quaint fishermen's village

Literally translated to 'Horizontal Forest', the moniker may sound unflattering at times, and makes an exceptionally worthy joke whenever someone's behaving like an ape; Throw him to Hutan Melintang ... and never be seen again .... Muahaha!!! (How I wish)

To get to this town, that connects Teluk Intan in Perak, and Sabak Bernam of Selangor, one must resort to trunk roads as no highways serve the route. Of course, you can't even travel on highway to Teluk Intan, although widely recognized as one of Perak's larger town (after Ipoh, Taiping and Seri Manjung).

Ginger Chicken

A reader of Motormouth From Ipoh once recommended Men Lok Seafood in Hutan Melintang, a Chinese seafood restaurant that has been operating for a good 30 years, situated right before the river banks of Sungai Bernam, lining the borders between Perak and Selangor.

Since work took us to Teluk Intan and Hutan Melintang today, we grabbed this opportunity and wondered over to Men Lok Seafood (Makanan Laut Men Lok in Malay), a humble one-storey shoplot on the main road, right before the road curves to the right, leading to Bagan Datoh.

Stir-fried Kailan with Salted Fish

Arriving a little before lunch hour, the place looked a tad deserted, with only a few tables seated with patrons. But do take note that after awhile, the capacity swelled to its fullest, and evidently, most customers this afternoon were not locals, judging from their outlook.

Of course, I spoke for ourselves as well; all decked in shirts and suits, and having lunch in a coffee shop-like ambience, which exudes a certain nostalgic charm & tells of its legacy throughout the years.

Claypot Grouper Fish Fillets with Spicy Sauce

Almost every table had a portion of either fish head, fish fillets, or even baby shark's meat served in claypot, a signature dish of Men Lok's. We chose the grouper (Sek Pan) fish fillets, which came in abundance in a claypot, cooked with some dry spicy sauce resembling 'sambal' but with a generous amount of caramelized onions, bird's eye chillies, and garlic, and probably curry paste. Though I find the dish a little dry on the whole, without sufficient gravy, the sambal went really well with the thick, succulent pieces of grouper.

Their signature Crispy fried mantis prawns and baby squids in a slight piquant sauce

But do remember to order the mantis prawns, or baby squids or a combination of both (which we had today) cooked in their Special method. Deep-fried mantis prawns and baby squids resulted in a very crunchy, almost snack-like dish, then lightly stir-fried with the sweet and spicy sauce, almost resembling 'Kung Pow' style.

"Don't be such a baby ...."

The chicken for the Ginger Chicken dish was filleted, a welcoming touch as I don't prefer my chicken with lots of bones. The dark & thick gravy belied its true flavour, which was punctuated with slight nuances of ginger slices and chopped scallions. The greens for the meal came in the form of stir-fried kailan with salted fish, a homely approach at best.

Don't write them off, yet.

The meal came to a reasonable RM58.50 for the four of us, including rice and Chinese tea. They serve various other seafood dishes as well, in the form of prawns, crabs, and such. But we held our horses this afternoon, not wanting to see someone's lips in an exaggerated, hyper-allergenic mode. ;)

Location : Men Lok Seafood Restaurant @ No 21, Main Road, Hutan Melintang, Perak.

Tel No : 605-6411484.

Opens daily from 12pm until 9pm. Closes on Fridays.

Here's a GOOGLE MAP of Men Lok Seafood.

And to burn off some calories, we went for a short, VERY short leisurely walk over to the banks of the river ....... about a stone's throw away. LOL. Wait, you can't expect us to stroll all over the place under the scorching sun now, can you?!

Pakcik in a fishing mode. He caught some prawns in a net soon after.


A fishery village in Hutan Melintang - We embraced the serene lives of the fishermen, really.



Sometimes, all we need in life is a moment of reflection.
(Selangor is on the other side of the banks)

Kok Beng Chicken Rice @ Taiping, Perak

Purpotedly one of the Top 10 BEST Chicken Rice in Malaysia (featured exclusively on a ntv7 and Guang Ming Daily's joint hunt for the best in Malaysia, back in 2007), Kok Beng Chicken Rice has been gracing the grounds and gourmet scene in Taiping for a good 16 years.

Sinful, caramelized goodness on the hangers

Previously operating from another lot, Kok Beng has since relocated to this new outlet on Jalan Kota in Taiping in 2000, and has been doing rather brisk business on a daily basis.

Ong Kok Beng is the proprietor of the chicken rice, a friendly chap probably in his late 30's, or 40's. An estimation of course, but given his cheerful demeanour and approachable aura, he could well be in his 50's without people realising it. :)

Prove of their worth - Kok Beng being featured on several media portals

A simple coffee shop without much glitz nor glamour, Kok Beng is easily noticable from the streets, thanks to its bright orange-yellow coloured signboard with a chicken as its mascot. The place can easily seat a capacity of 50 or so customers, though the time we were there, most preferred the take-away option.

The traditional, homemade blended chilli sauce with ginger and garlic

Serving poached chicken, roasted chicken and barbecued marinated pork (Char Siew) with rice and soup of the day, one never needs a menu at Kok Beng's.

The roasted chicken, the smooth poached chicken and Char Siew, and the chicken rice

The fluffy grains of rice had a mild hint of oil from the chicken (not that gross, trust me), not too oily and suits those healthy-minded ones. The chilli sauce deserves a mention, for staying true to its Hainanese moniker, using only fresh chillies, and ginger, grinded to a pulp-ish yet smooth concoction, with a slightly spicier kick than the usual watered-down version from the bottles.

The poached chicken was a little disappointing in my opinion, though firm and tender, but not the pleasantly smooth type. Of course, I'm not suggesting that one must go all out for raw, smooth and slithering down one's throat version sometimes served by some of the big names in Ipoh (Lou Wong comes to mind).

The roasted chicken fared better, though the skin was not of the crispy kind. But the star of the show was undoubtedly, and surprisingly, the Char Siew. The homemade variety, without the artificial reddish hues, and served with a sweet and salty caramelized dark sauce.

The chicken rice is priced at RM3 per plate, though ours which came in a combination of two meats came to about RM5 per plate. A meal for two including drinks and soup came to RM12.80.

Location : Kedai Kopi Kok Beng Chicken Rice @ 38, Jalan Kota, 34000 Taiping, Perak.

Tel No : 6012-505 6697 or 6012-522 6697.

Opens daily from about 11am until 2 or 3pm, or until the food's finished for the day.

Closed on every other Monday, hence call in advance before arriving.

Want some other views on Kok Beng Chicken Rice? Here goes :

cynthia's a gal who had been frequenting the shop since her younger days.

foodbuddy.net loved the Char Siew as much as we did.

the list of the Top 10 Chicken Rice in M'sia from tourmalaysia.com.

Hoi Seng Restaurant @ Ipoh Garden

A new Chinese diner opened its door to business recently (15/8/09) at a most strategic spot in Ipoh Garden, directly facing the roundabout nearest to the post office. Not exactly 'new' per se, given the fact that Hoi Seng seemingly originates from another Hoy Seng (notice the difference in spelling?) in Batu Gajah Perdana, near to Pusing in Perak.

Seemingly because I did not manage to confirm the rumour, as the whole place was buzzing with activities, almost catering to a full-house crowd on the evening we had our dinner there. An impressive feat, as the restaurant can seat up to a grand capacity of 50 tables of guests, if there's any function or occasion being celebrated at the premise.

Spacious, grand and bright decor - A perfect setup for a wedding dinner

Jusco Kinta City is still suffering from the spreading-like-wildfire rumours (or truth, I can't determine for sure) about the devastating pandemic hitting the departmental store since weeks ago. People are being wary, thus staying away from enclosed public places such as shopping complexes, schools, gatherings, and even offices.

But much to my chagrin, restaurants, eateries, kopitiams etc are still patronized by the masses, as if everyone's brandishing the devil may care attitude. How cool. It was drizzling that weekday evening, but Hoi Seng was doing such brisk business, one may be forgiven for thinking that this restaurant has its own loyal following for some time now.

Special Pot Rice - RM14 for small, RM28 for big portion

A plus point when it comes to ordering at Hoi Seng, in comparison to other similar Chinese diners, is that they have a simple, two pages menu, printed and laminated. With plentiful of pictures, prices clearly printed, and with English translations to boot, turning your order into a more convenient and hassle free affair. I do not advocate for the 'asking the waiters for the special dishes nonsense', as I doubt all the waitering staff have the same exact knowledge of the restaurant's specialities and dishes. Unless they've been working at the same place for a respectable amount of time.

Therefore, it was a simple point and order system, coupled with the staff's recommendations. But the swelling crowd was rather overwhelming, we were fearing that our food would arrive an hour or so later. But the waitress was reassuring, minus the empty promises, but instead admitted that they're still new to the scene, and still coping with the exceptionally good customer flow.

Mini Buddha Yum Pot @ RM28

The Special Pot Rice came in a small portion for the 6 of us, barely sufficient but was exactly what we requested as carbo = extremely filling stuff. With a treasure load of ingredients, such as shrimps, 'char siew', waxed sausages, mushrooms, French beans(kacang buncis), silver anchovies, celery, and such, the sticky, fragrant rice was presented in a huge wooden/steel bucket. Reminded me of claypot chicken rice, sans the smoky aroma. Still a better bet than the common glutinous rice or fried rice served at the end of a wedding dinner.

The Mini Buddha Yum Pot (yup, it was named as such, and definitely not my intepretation) is a layman's version of the highly-prized Buddha (or Monk) Jumping Over The Wall. Lesser ingredients at a fraction of the price (RM28 standard portion), the sliced abalone, mushrooms, dried scallops, chicken and dried fish maws rendered the soup a distinctive umami flavour, but a little thin (read : diluted) and bland, in comparison to its many-folds pricier counterpart. Of course, you get what you give. :)

Deep-fried Lotus Roots with Salted Egg @ RM10

An addictive and novel snack-cum-vegetable in the form of fried crispy lotus roots with salted egg coating, the concept may not be ground-breaking, yet worked wonders. The salty flavour complemented the bland but crunchy lotus roots so well, you may be wishing for a pint to appear miraculously to go with the savoury snacks. Order this for the children, and guaranteed they'll be eating their greens with glee! (Erm, not really greens, but okay lah ...).

Shanghai Special Pork Ribs @ RM16 (small). RM32 if big portion.

Initially craving for some Guiness Pork Ribs, we were disappointed they were not being served that evening. But at least the staff knew their kitchen well, instead of running to the kitchen and back to your table to confirm.

Settled for second best (or probably the better choice, given the front page placing of the dish on the menu) instead, we had the Shanghai Pork Ribs, served with blanched 'Siu Pak Choy' and fluffy 'mantou' (steamed buns). Not bad, with generally leaner cuts of meat (pork RIBS, ok?), but still remaining tender and marinated well. The dark and thick gravy just begged to be wiped clean with the 'mantou'. But take note that only 5 pieces are being served, and this was clearly stated by the staff taking our orders.

Hoi Seng Special Tofu @ RM9 (small), RM18 if big portion.

Smooth, egg-y beancurd served with plentiful of gravy, topped with generous garnishings of julienned crabsticks and beancurd sheets (foo chuk). Homely stuff, suits the tastebuds of the young and the older generation.

Fresh-Water (Knife Fish) Fish Balls @ 70 cents each

A feeling of deja vu swept over me, as we were served with a plate of their signature fishballs. Probably reminded me of the Lenggong's episode not too long ago. But the bouncy (QQ) texture, and sweet flesh of the Saito/Wolf-herring fish (Ikan parang, doubtful it's called Knife Fish as stated in their menu) shone through, requiring no dipping sauce at all. Though a bowl of chilli sauce was provided on the side.

Sliced Fish with Wine in Claypot @ RM12 for 100g of Grouper fish fillets.

And last but not least, the fillets of grouper served in the Chinese wine concoction, with wood ear fungus (mook yee), and mushrooms was no difference from the chicken in wine commonly served to women in confinement. LOL.

Though the thick and sweet flesh of the grouper provided much flavour in its own, when dunked and cooked inside the strong broth, somehow the texture became much firmer, and may not be to everyone's liking. Stick to the chicken instead, if you're in the mood for some 'Kiong Chau Kai'.

The 1st Page - Signature dishes. Wanted to order the 1st platter on the top left, but must book in advance. Shucks .....


And the second and last page. Easy right? No need to tear your hair (or the waitress'), trying to make up your mind on what to order on the spot

That meal explained the abundance of people patronizing this restaurant on a weekday's evening. And the many rave reviews from friends and neighbours. We'll probably return for the other dishes, and the platter of Cold Salted Four Seasons Pork (RM68) that we've been eyeing, but sadly required advanced booking for a taste.

The meal came to RM118 for the 6 of us, with white rice being charged at RM1.20 each, and Chinese tea at RM1 per head. Almost too reasonable, given the setting that resembles a higher class Chinese restaurant.

Location : Restoran Hoi Seng Ipoh @ No 86, Jalan Dato Lau Pak Khuan, Taman Ipoh, 31400 Ipoh Perak.

Tel No : +605-548 2272

Opens daily from 11.30am - 2.30pm, and 6.00pm until 10.30pm.

Parking's a breeze come night time, while a bit tricky in the day, for the post office is situated directly next to the restaurant.

Here's a GOOGLE MAP to the restaurant.

Home Cook Recipe Restaurant in Ipoh - Good, Cheap & Satisfying

Things are slowly getting out of hand now. With the menacing H1N1 in full force, it almost felt like Armageddon at times, with news on people dying for no reason day in, day out. Sure, those immuno-compromised or with co-existing illnesses are comparatively easier to succumb to the looming pandemic.

Why are things out of hand you ask? Well, for one, I think almost everyone in Ipoh (at least, those with handsets, or not in hibernating mode) has received a viral SMS circulating, about a worker (or more) in Jusco Kinta City whom had contracted the disease. And even subsequently dying. Yup, that tragic, that worrying, and makes one wonder, where's a safe place to be now?

As far as air-borne diseases go, NOWHERE. Even if you choose to self-quarantine at home, or hide under your bed, you're bound to be in close proximity with your family members, or relatives, or even friends at one time or another. Hence, practise self-hygiene, avoid spreading the disease if you're not feeling well, or diagnosed with the flu.

I could go on and on and spoil your day, OR I can shift your attention to something that brings us back to reality, and a smile to one's face ......

F-O-O-D !!!

Stir-fried Roasted Pork with Chillies @ RM12

There's a rather new restaurant in town, near to Woolley Food City. Yup, in Ipoh Garden again. (Click HERE for the previous post on Kam Hor Ayam Tauge, within spitting distance from this place I'm reviewing). Not spanking new, but still in its infancy stage for sure. However, come dinnertime on weekends, and you'll be surprised the crowd spills to the sidewalk on the outside.

Egg with Choy Pou (preserved radish) @ RM7

Looking for a good restaurant in Ipoh ain't tough, but tricky. (I'm sounding contradicting, eh? It's the end of the world aura, I tell you .....). This restaurant named Home Cook Recipe seems unassuming, but proudly unfazed by the heavy competition in the forms of Woolley Food City (more than 20 stalls) and the evergreen Tung Koo Thing aka Mushroom Stands (?!) or Aneka Selera.

After repeated take-aways of Salted Fish Fried Rice and Singapore Fried Beehoon, I was hooked. And swore to give this place a try, and was astonished at the immense reaction from the Ipoh crowd one fine, Sunday evening.

Stir-fried Shu Miu (sweet potato leaves) @ RM7

Aside from the typical 'dai chow' dishes commonly found elsewhere, Home Cook Recipe offers some tricks up its sleeve as well. Notable signature items include the Herbal Steamed Chicken, Tilapia steamed in various sauces (Batong sauce - Spicy/Sour combo, Indonesian style, Thai style and more), Pork Ribs, and even frog legs. Yup, those sweet, tender and firm flesh. Delectable stuff, I tell you ........

The Fried Roasted Pork with Chillies was magnificient. Really, really delicious stuff, paired with white, fluffy rice. One of their forte, the roasted pork (siu yoke) was stir-fried with lots of onions, scallions, ginger and green capsicums, rendering the dish sweet-ish from the caramelized onions and pork combination.

The Choy Pou Dan (Egg omelette with Preserved Radish) was good, nothing spectacular, as was the Shu Miu (sweet potato leaves), but with enough oomph in the form of 'wok hei' to lift the simple greens up a notch.

Steamed Tilapia with Spicy bean Sauce @ RM18

"Cheong Ching" (literal translation : Sauce Steamed) Tilapia fish/African fish is a perennial favourite of my grandma's, and never failed to make an appearance on the dinner table when we dine out. And at Home Cook Recipe, their version was devoured with much relish, and satisfaction. Slightly spicy, a little sour, but very flavourful gravy complemented the firm, and sweet flesh of the tilapia. Rest assured NO unpleasant (even repulsive?) muddy, earthy taste.

Three Taste Chicken @ RM15

We initially intended to order the Herbal Steamed Chicken, a specialty of theirs. Sadly, the last chick was stolen right from under our noses. Hmm. Then substitute came in the form of fried chicken with a sweet, sour and spicy sauce, concocted from Thai chilli sauce, lots of curry leaves, and whatever else that achieved the right balance of flavours. A tad sweet, but the crispy chicken made up for the minor flaw.

Single portion of Salted Fish Fried Rice @ RM4

And I could not resist ordering a single portion of their fried rice, which I adore to bits. Fluffy, not too wet, yet every grain separated and fried with much 'fire'. Ingredients thrown in include tiny bits of salted fish, Chinese waxed sausages, eggs (duh), and prawns. And don't forget the fiery cili padi to numb that tongue. Oh, blisssss ......

This restaurant opens on both ends as well. So park anywhere you want.

A meal for 6 came to RM72, including drinks and rice. A reasonable sum to pay for a comfortable meal here in Ipoh, with true home-cooked fare.

Location : Home Cook Recipe Restaurant @ 28 & 28A, Lengkok Canning, 31400 Ipoh Garden, Ipoh Perak.

Here's a GOOGLE MAP of the place, also within walking distance from Woolley Food City, Aneka Selera and Kam Hor Ayam Tauge. Opens for lunch and dinner. Days off not sure, but 2 days in a row each month. Call before arriving, to avoid disappointment.

Tel No : 012-656 8046 or 012-453 8323.

Kam Hor - Ipoh's Nga Choy Kai/Ayam Tauge

Since the previous post was on Nga Choy Kai/Ayam Tauge/Chicken Bean Sprouts (click HERE for some Buntong Cheap Eats), might as well dig deeper into the backlogs, and allow yours truly to write on another similar Ipoh's specialty .....

This shop has TWO entrances on both ends; The front and back portion of the shop can seat the customers. Loads of them during dinner hours. Be prepared for the wait.

The patient, gentle and careful uncle. Just don't expect your food to be served in a blink of an eye! And the smooth, incomparable Hor Fun.

Kam Hor has been serving its loyal customers since 28 years ago. And counting. Out of towners commonly flock to Lou Wong or Onn Kee (both household names, situated directly facing each other in town) for their fix of Ipoh's famous Nga Choy Kai. But you might have realised that I have yet to blog about them, throughout the one plus year I've been running this blog.

Reasons being? They're famous enough to be discovered, stumbled upon, or referred. And I was not exactly pleased with my last visit to Lou Wong, for I find that their poached chicken is a little too raw (even to the point of oozing blood from the marrows!) to my liking.

The dry version of the Hor Fun

Of course, if you're wondering, where else for good Nga Choy Kai? Or decent ones, at best. Especially if you're not fond of the traffic at Lou Wong/Onn Kee. For one, Cowan Street's Ayam Kuetiau serves some mean Nga Choy Kai of their own (yet to write on them, but soon ... I hope), and the one from Buntong is equally famous, as well as the Fifteen Tower's version near to the now 'extinct' Medan Kidd bus station (click HERE for the post).

Thankfully, it was NOT bleeding (lurve) ......

Kam Hor is run by an elderly couple, probably in their 60's (or more). Loving, accomodating, but terribly slow at times. Especially if the shop's packed to the brim. So be warned, as your bowl of noodles may not arrive until after 45 minutes of being seated!

But we were there comparatively early (7pm), and were greeted with the welcoming sight of a few patrons digging in to their chicks, crunchy tauge and slippery smooth rice noodles.

Fat, crunchy ... and healthy bean sprouts. Or at least healthier than those stir-fried, deep-fried or even curried version of greens.

A meal for three came to RM22.50. Including drinks, but no sides. You can opt for the innards if you're in favour of the slimy and sinful delights.

The poached chicken was less oily compared to Buntong's, still tender and smooth, but generally smaller in size with more boney parts than flesh. A mere minor gripe though. And the bean sprouts was good; fresh and crunchy, with a dash of sesame oil and white pepper, and served with soy sauce.

The Hor Fun (flat rice noodles, or kuey teow) was even garnished with fried shallots. A nice touch, adding flavour to the broth (the soup version), and crunch (the dry version, or 'Kon Lou').

Lovey-dovey they ain't ... but prove of their lurve in the food itself?

Location : Kedai Kopi Kam Hor (Nga Choy Kai/Ayam Tauge) @ No 89, Jalan Canning Estate, 31400 Ipoh Garden, Ipoh, Perak. (Not so sure about the exact address)

Here's a GOOGLE MAP, in case you're lost. But this shop faces Aneka Selera aka Tung Koo Thing, and near to Woolley Food City.

Opens daily, from about 6.45pm onwards until night. May close every other Tuesday.

Buntong's Cheap Eats

I've a funny story to share with all of you. Or wait, I think the right word should be ...... Frustratingly-funny story.

You see, Buntong in Ipoh consists of a predominantly Indian community (and to a certain extent; Chinese as well), famous for all sorts of cheap and delicious hawker fare, notably the famous Buntong Beef Noodles (here's a branch in Ipoh Garden South), Kacang Putih from Kampung Kacang Putih in Buntong (HERE's one of the outlet selling freshly fried Kacang Putih from home), and even Ipoh's outstanding Nga Choy Kai (Ayam Tauge or Poached Chicken served with Bean Sprouts & Flat Rice Noodles).

Deep in thought, and hands in perpetual chopping mode .....

But the one dish, that made Buntong stood out (and still does, in fact), is the Buntong Wan Tan Mee. Yup, coined as the 'heaviest' meal in the world (not calorie-wise, but the 'One Tonne' moniker), Buntong's Wan Tan Mee has been living its legacy for many years now, and recently moving back into its own premise, renovated and spanking new, but still on the same road. Jalan Sekolah in Buntong.

The name of the shop (or rather, stall, as it has always been affectionately known as) is Cheong Kee. Though I doubt the wan tan mee at Cheong Kee has garnered enough attention and limelight in comparison to Ipoh's Nga Choy Kai, Dim Sum, or even Chee Cheong Fun.

To cut a long story short, I went not once, not twice but THREE times; on different days of the week, and yet failed to sample the legendary homemade egg noodles with slivers of barbecued pork (Char Siew) and dumplings (Wan Tan). Tough luck .... First visit the shop was closed. Second visit was slightly better, as Cheong Kee was preparing for its erm ... RE-opening ceremony on the following day, after moving into the newly renovated premise. Okay ..... so third time's the charm they say?

Nope. Rotten luck clouded my hunt again, the shop was even closed for business on a Sunday night!!! (By the way, Cheong Kee Wan Tan Mee was ONLY opened for business at night, after around 7.30pm. Though I'm not sure of the current opening time after relocating)

Restoran Ayam TAUKE?! Not typo, but definitely easier to remember compared to Ayam Tauge .... is it not?

And there you have it. My pathetic wan tan mee hunt in Buntong. Faltered miserably, I might as well get their number the next time. But wait, I can't do that when they're NOT EVEN OPENED, right?! Geez .......

So on two of those occassions, I seeked solace in the forms of back up plans. First being the rather famous Ayam Tauge/Nga Choy Kai at Restoran Ayam Tauke (hehe, Chicken Boss?), on Jalan Guntong in Buntong. Location map to come later at the end of the post.

Smooth & VERY oily poached chicken, Hor Fun (smooth, flat rice noodles - an Ipoh specialty) in both soup and dry forms, and the crunchy & fat bean sprouts.

Typical Nga Choy Kai meals in Ipoh consist of 3 items. The chicken (poached, NOT roasted nor grilled), blanched bean sprouts (the Tauge), and the slithering-down-one's-throat-with-ease Hor Fun (flat rice noodles). They said it's the water from the limestone hills of Ipoh that 'fattens' the bean sprouts, and resulted in unbelievably smooth Hor Fun (or Kuey Teow, as it's commonly known in other states). Myth or fact?

Aside from the greasier than desired chicken (no thanks to liberal dashing of sesame oil), and the not-so-fat bean sprouts (used to the plump, juicy and crunchy ones from elsewhere), the meal was decent, at best. The Dry Hor Fun which was tossed with soy sauce, dark soy sauce and some sesame oil fared much better than the soup version. As I find the soup rather bland, instead of the usual sweet and flavourful version, from the chicken stock/bones/whatever-else used in boiling the clear broth.

Notice the restaurant is anything but one. You're actually dining in the compound of someone's house. Hahahah ..... So what?

Another surprising find, a stone's throw away from the Ayam Tauke Restaurant

Okay, so you may not be in favour of the bland, simple and some said 'over-rated' Nga Choy Kai in Ipoh. Fine, if that's the case, go jump building. ;)

Or not. OK, OK .... in that case, walk your stoned arse over to ANOTHER house next to the Nga Choy Kai, for some even cheaper, pedestrian food. The omnipresent, ever reliable, Liew Fun stall, also operating from a house. Guess the cheaper operating cost got people opening up restaurants, eateries and whatnots right smack inside their houses' compounds, huh?!

(Liew Fun = A term we Ipohans use to label the fishball noodles stall, serving a combination of noodles and Liew aka Yong Tau Foo)

The almost made for each other combination of noodles and "Liew". What's a "liew" you ask? It's Yong Tau Foo, or Stuffed Fish Paste.

Don't look down on this unassuming outlet. The throngs of people patronizing this stall piqued our interests, and we waltzed in after the initial disappointment of failed Buntong wan tan mee hunt.

You first walk over to the counter (or stall) where they're preparing the noodles and sides almost clock-work like, and pick your favourite pieces 'Liew'. Then choose a noodle of your choice, and the way you want it to be cooked, either in soup, dry, or in curry. They even serve Laksa on Fridays, Saturdays and Sundays only.

Hearty serving of Buntong Beef Noodles @ RM4.30.

Take note that when the crowd swells to its full capacity, the wait for your food may get tedious. My advice? Order some fried Liew, which requires no preparation. And munch/nibble/swallow/throw them at unexpecting customers or staff to vent your frustration.

The pieces of "Liew" were nothing spectacular, pale in comparison to the almighty Big Tree Foot @ Pasir Pinji, or even the astonishingly endless varieties at Kwong Hong in Gunung Rapat.

The beef noodles came in a rather big portion, with generous servings of tender beef, offals, and soft radish. The broth did not pack a punch as I preferred, bordering on being rather bland, but filled up the tummy rather well.

Location : Restoran Ayam Tauke @ No 849, Jalan Guntong, Buntong, Ipoh, Perak.

Tel No : 05-255 7469 or 017-5787251. Closed on Tuesdays. Opens only in the evening.

Location : Liew Fun Stall @ No 851A, Jalan Guntong, Buntong, Ipoh, Perak.

Closed on Wednesdays. Opens from 7-10pm.

Here's a Google MAP to both the places. Realise that both places are within walking distance from each other.

Sun Marpoh Restaurant in Ipoh - Lingering Memories from My Childhood

I was practically trained to recognize my foods, & developing my raw, untrained tastebuds since early childhood days. I lived in Pasir Puteh in Ipoh since I was born, then subsequently moving to my current home (cannot disclose location ... scared got stalkers! LOL.) for about 15 years now.

Yup, I'm an ancient brontosaurus from the Jurassic era. So what? I can still chew on the fats, and bite on the bones. HA!!

Gigantic, crispy & tempting deep-fried pork hand (zhu sau) served with the thick, gooey sauce

Back then, I was already munching on sweet and sour pork, lemon chicken, sambal petai and whatever else that was considered 'hot' back then. Of course, no salted egg chicken/prawns/squids/crabs, nor 'Yin Yang kailan', or 'Nai Yau' (Butter Cream Sauce) this & that.

One of the better place for good old 'dai chow' (rice served with dishes, Chinese style) was, and probably still is, the Sun Marpoh Restaurant in Ipoh Garden. Back then, it was known as Marpoh Restaurant, and has since transformed itself from a goose to a swan (bad metaphor, I know. Sue me); Expanding itself into a two shoplots, and fully air-conditioned.

Stir-fried Brinjals with Minced Pork - Epitome of home-style cooking

Ask any ancient Ipohan about this place, and guaranteed 50% of the time (or more, depending on which era they were born in) they'll nod in agreement, and face lighting up while smacking their lips. Unless they're the evil detractors, of course.

Anyway, we've been dining in this restaurant since the 80's. The quality has been maintained more or less, prove that tight QC is at play here. You rarely see the place empty, or the staff swatting flies come dinner hours. Even on weekdays.

Glistening, crispy fish fillets with lemon sauce

On this particular visit to Sun Marpoh, we sampled some of their rarer creations, or signature dishes, if you will. The crispy skin, deep-fried to perfection pork hand (Is it trotter? front trotter? knuckle? Sorry, I'm not good with animal parts here) is currently one of the more famous dish at Sun Marpoh, a portion for RM28. The crisp skin was still crackly until the end of the meal, while the tender, marinated meat was a delight. If you're not fond of fatty, almost gelatinous pork meat, then I suggest you skip this. Or pop a Statin after meal. ;) The accompanying sauce was a combination of five-spices powder ('5 heong fan'), soy sauce, dark soy sauce, etc. Not really necessary though, given the robust flavour of the meat and the skin.

Surprisingly simple. Pleasantly delectable. "Kwai Fei Tofu" - A perennial staple at Sun Marpoh's.

The brinjal stir-fried with minced pork meat (RM8) may look simply and bland, but in reality the dish served its purpose perfectly. If you can't get your children to eat their greens, get them to dig into the tender, smooth and tasty brinjals (eggplants/aubergines). OK, they may not be considered as your typical greens, but still rich in potassium and folic acid. And nicotine, supposedly. Hahaha ... not too worry. Nicotine from plants is negligible. But good news for smokers? (Source from Wikipedia).

The fried fish fillets with the sticky, caramelized lemon sauce (RM16) was worthy of a mention, though may not be the best bet for a child's palate. Not the typical lemon sauce (which is sweet, tangy and brimming with citrusy scent), but with addition of curry leaves, and spices.

And last but not least, we could not help but order the dish that introduced me to beancurd waaaaayyy back then, the Kwai Fei Tofu (RM8), made from their own velvety smooth, egg-y and delicious beancurds. No bells, no whistles, but plain delightful gravy with mixed vegetables as garnishings. You can't go wrong with this.

There is an enviable array of signature dishes at Sun Marpoh, proudly displayed on the board on the wall inside the restaurant itself. Feel free to ask the special(s) of the day, and have a fun time choosing your picks! Btw, they do whip up a mean Sweet and Sour Pork!

Location : Sun Marpoh Restaurant @ 69, Jalan Lau Pak Khuan, Ipoh Garden, 31400 Ipoh, Perak. Tel No : +605-545 5127. Opens from 11.30am until 3.00pm for lunch, and 5.30pm until 10.00pm for dinner daily.

Here's a GOOGLE MAP for easy reference.

Good Taste Chef - Klang's Bak Kut Teh in Ipoh?!

Normally associating good Bak Kut Teh with Klang, or Subang Jaya, or even Kepong, (OK, don't throw tantrum yet if your favourite BKT is not mentioned. Where else?) one wouldn't even think of savouring hearty Bak Kut Teh in good old Ipoh.

But things started to pick up recently. Remnants of shattered BKT fairytale seems a little distant now (you should hear, or rather, read some of my previous mishaps, in some of Ipoh's BEST BKT .... but more on those in later posts. Or in the next life. Hah!).

Believe it ... or not. Though I'm lapping up the story with a pinch of salt myself. :)

Anyway, on June 20th (if I'm not mistaken ... very hard to memorize conversations nowadays. grey matter seeping out like no tomorrow), Good Taste Chef Restaurant opened its doors to the fidgety/choosy community of foodies in Ipoh.

Shades of the original BKT from Klang, with dark soy sauce as condiment. But sadly lacking in terms of oil drizzled on the rice.

The restaurant is located at the glitzy new Glamour Square in Bercham of Ipoh. The dining area is separated into two sections, the air-conditioned indoors which can seat a sizeable crowd, or one can choose to dine al fresco on the outside. Not a very smart choice, considering the warmer than usual weather, paired with the unsuspecting rainfall.

Brimming with ingredients. ... almost overflowing. The soup can be replenished for free without limit, hence no worries if your claypot runs dry.

Priding itself to serve Klang's authentic BKT, they are in fact a branch from the original at Jalan Kapar, Klang, and another branch at Kepong.

The menu (yes, a MENU) is extensive, covering the usual claypot style of BKT, whereby you can choose your favourite cuts of meat (there is even a diagram of a pig, with different parts highlighted and labelled! how cute & educational), OR you can choose to have your BKT in a bowl (remember Seng Huat's, anyone?), with a serving of BIG bone, or SMALL bone.

No idea what they are? Don't fret, every single item is vibrantly photographed and displayed in the menu, so you don't have to guess what in the world they are.

Curry Fish with Ladies Fingers (Okra)

They're running a promotion now, slashing prices off their set meals. A set for 2-3 pax is priced at RM25.50, which includes a claypot of Bak Kut Teh, a claypot of curry fish, a serving of blanched vegetables, rice and Chinese tea.

Let's see how the BKT at Good Taste Chef stacks up against the REAL Klang Bak Kut Teh. The soup is thicker, wholesome and more flavourful (with heavier tinge of herbs) than the average watery, diluted BKT commonly cooked up elsewhere. The cuts of half fat-half lean pork meat, and ribs were complemented with sides of 'foo chook' (beancurd sheets), lettuce, and the optional You Tiao/Yau Char Kwai/Cruellers (RM1.50). Other than the You Tiao being slightly salty, the entire claypot of goodies came out pretty satisfying. And extra brownie points for the omission (or extremely low level) of MSG, or flavour enhancer. Least we did not reach for our tea like thirsty camels at the end of the meal .....

Braised Chicken Feet with Dried Chillies (RM3.90)

The curry fish was piquant, sour and resembled assam curry in stead of the usual lemak version. But equally as good, though they could improvise on the annoying boney bits. Almost every chunk of fish came with a tiny (or not so tiny) piece of bone. Hmm ... I wouldn't want to spoil my dining experience with spitting out bones every few seconds.

Good Taste Chef also offers various side dishes, from vinegar pork trotter to meat balls, as well as braised chicken feet, and pig's offals/intestines in BKT soup base. The chicken feet was delicious, the gelatinous parts seeping into the dark, slightly spicy broth, resulting in a gooey and thick gravy. Too much gravy for the rice ensued, with the BKT, and curry already drenching my bowl.

Blanched Lettuce with Oyster Sauce and Fried Shallots

And a plate of compulsory greens. Else you won't be running to the washroom anytime soon. ;)

The place is gaining momentum, with families trickling in for dinner one after another

Verdict? STILL a notch below my favourite Teluk Pulai's Bak Kut Teh , but definitely one of the better ones in Ipoh. This place CAN go far, if only their promotional sets continue. Hehehe, I'm all for cheap foods in Ipoh, hence don't laugh ......

Note : The Bak Kut Teh comes in DRY version as well. So, another reason to throw caution to the wind, and pig out at Good Taste Chef!

Location : Good Taste Chef @ PT187104 (8G and 9G), Glamour Square, Persiaran Selatan 20, Taman Bercham, 31400 Ipoh, Perak.

Tel No : 05-547 1219.

Opening hours : 10.00am - 3.00pm, and 6.00pm - 10.00pm.

Closed on Mondays.

Here's a GOOGLE MAP of the place.