Seng Kee - The Ipoh's Heong Peng Story

Heong Peng, or Heong Peah, or Heang Peah (literally translated to Fragrant Biscuits) is one of Ipoh's most famous pastry (if not THE most famous), widely marketed and commercialized thanks to the commendable efforts of Yee Hup, one of the most popular brand of Heong Peng originating from Gunung Rapat.

"Sweat ... sweat .... why this fella snap my picture one?!! Now lemme stack em up and build a Twin Tower from the biscuits, fit for a Spiderman from France ..."

I unabashedly admit that I grew up on Yee Hup's traditional Heong Peng (those crispy/flaky pastry skins with sticky and sweet maltose + shallots filling) produced by broiling/roasting the biscuits in an enclosed oven-like clay jar (think how they make Naan bread, and you'll get a rough idea), fuelled by burning coconut shells.

The production site - See those cute, round-ish biscuits 'attached' to the walls of the oven? And the dried coconut shells as fuel to broil those pastries.

But as time goes by, success breeds contempt, and after awhile, contempt turns to greed. Nolah .... just that Yee Hup was doing such brisk business, it's practically unpractical (aiks, metaphorically speaking?) to mass produce the well-loved biscuits the traditional way from home, with orders and walk-in customers pouring in relentlessly.

On a side note, ironically, another confectionery is facing the same problem as of now. Sin Eng Heong (click HERE for the review) that produces delectable kaya puffs is on the receiving end of customer's wrath day in and day out, for they're trying desperately to cope with the huge amount of orders, and constantly mistaken for being arrogant for turning people away. Soon, they're gonna go the machinery/modernized route, and then we'll see another long-lost tradition in the making.

Imagine if I'm not restrained, I would've popped a few at one go ..... Nothing beats hot & fresh Heong Peng from the 'ovens'

Back to the Heong Peng story, Yee Hup proceeded to expand successfully, with branches opening left and rights, but the modernized method of baking the pastry in ovens, losing the traditional touch, as well as the authentic, smoky fragrance of the Heong Peng from days of yore. Not that I'm THAT old, mind you.

But along came Seng Kee Food Trading, an exclusively-hidden gem in Gunung Rapat, STILL producing and selling the delightful biscuits in the same, old way (in the compound of a house), and had yet to venture towards the commercialization route, aka the BANE of tasty & traditional foods (Yik Mun's pau, anyone?) and drinks (think Old Town White Coffee).

You'd probably wheeze past without even noticing what-in-the-world they're selling!

Coincidentally, this is not the first time I'm writing about Seng Kee. Citygal was the 'culprit' (Hehe .... much, much grateful for the recommendation!) who brought me and Jason over to this house on Lorong Gunung Rapat 3, after a food run at Kwong Hong Yong Tau Foo/Yeong Liew, and Kee Poh Laksa. (Salivating? Click HERE for the post)

The array of local delicacies, from biscuits to snacks, and 3-in-1 beverages to their very own products @ Seng Kee Heang Peah Enterprise. The upper right is the nicer, individually-packed Heong Peng, at RM6.50 for 9 pcs.

But back then, I was not aware of their other shop (a REAL shoplot, a short distance away) in Ipoh Jaya, which opens for business daily except Wednesdays, and far easier to locate than the house I mentioned previously.

Now comes in two forms - The normal Heong Peng, and the low-sugar option, for the healthier ones. Both retail for RM6 per packet, but the low sugar version comes in a much bigger pack

Say, if you're lost in Gunung Rapat trying your desperate best in search of the house (Seng Kee Food Trading) manufacturing these sweet babies, don't lose hope just yet. Return to the main road, and within minutes ...Voila! You'll find Seng Kee Heang Peah Enterprise at a corner of a row of shops in Ipoh Jaya.

The shop has been opened since August of 2008, and sells other products aside from the ubiquitous Heong Peng of Gunung Rapat. Other confectioneries produced by Seng Kee include the 'Yat Hau Sow', a crumbly cookie-like creation not unlike 'Hup Tou Sow' aka Walnut Biscuits.

Smooth, almost flawless 'skin' that's flaky, crispy and delectably sweet & addictive

Words can't describe the exact sensation or taste of the Heong Peng produced utilizing the old, broiled with coconut shells method. The roasted, smoky fragrance is evident (that's why they're called HEONG peng, I supposed?), and the pastry remains crispy even after a few days. Sesame seeds are sparsely sprinkled atop the biscuits, and the sticky, almost too sinful filling of maltose, shallots, sugar and oil is irresistible.

Full monty in action - Fully-clothed, Half gone. And discovering the sickeningly-sweet/tooth-numbing filling in the centre. The word BLISS comes to mind, naturally.

Have them for breakfast, or tea time with a cup of tea or coffee, and watch the hours flowing by, effortlessly. Aaaah ...... I'm soooo in the weekend mood NOW.

Location : Seng Kee Food Trading (the house) @ 177, Lorong Gunung Rapat 3, Gunung Rapat, 31350 Ipoh, Perak.

Tel No : 605-312 0972. H/P No : 6012-507 0728.

Location : Seng Kee Heang Peah Enterprise (the shop) @ No 2, Selasar Rokam 11, Taman Ipoh Jaya, 31350 Ipoh, Perak.

Tel No : 6012-563 0717.

Opens daily except Wednesdays. From 9am until 7pm. On Mondays, the shop closes at 9pm, due to the night market in the area.

Here's a GOOGLE MAP to both places, within the vicinity of Gunung Rapat in Ipoh, Perak.

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.

A Lai I Japanese Restaurant @ Ipoh - Let the Saga Begins ...

Kizuna One (or Kizuna1 ... or 1Kizuna, depends on how patriotic you are. Okay, bad joke, I know) recently opened its doors to the Japanese food lovers in Ipoh, right smack in the posh-est location of all, at the newly refurbished and reopened Royal Golf Club on Jalan Sultan Azlan Shah.

Of course, me being a mere peasant, with no skills whatsoever in handling (more like, manhandling!) a golf club, can only drool at the sizzling hot, newest Japanese restaurant in town.

Seriously .... I'm not crossing my fingers in anticipation. After a few bad reviews from all quarters, I'll be glad to practise a wait-and-see approach, much like I'm salivating at the thought of a spanking new (back then, not now) Korean BBQ Buffet restaurant named Riche Montana in Ipoh Garden South, only to walk in and preview their selections one evening, and walked out with tails between my legs. Wrong metaphor? Whatever.

A little disturbing concept they have is that you'll be charged RM5/pax more if you're seated downstairs, nearer to the buffet spread, while the upstair's crowd get RM5/pax shaven off their respective bill, as they've to carry their food up the stairs repeatedly. Hmm, they could've reached a compromise kind of situation, whereby they can serve the food on both floors, and charge a reasonable amount. For your information, RM29.90+ for the convenient crowd, and RM24.90+ for the slightly more active (and maybe kiamsap?) people.

Been in the business for a good 3 years now - A Lai I Japanese Restaurant has constantly missed my radar, although occupying a rather strategic spot.

But this post ain't about Korean food, but instead dedicated to some of Ipoh's Japanese restaurants. Though to no one's surprise, you can literally count all of them with two hands. (Sushi King NOT included, of course).

At the same row as Sushi East (another Japanese restaurant at Bandar Medan Ipoh Baru, though I do not favour the Japanese cuisine served there; being anything but authentic), A Lai I has operated for a good 3 years, and the head chef (he's the ONLY chef, as I recalled from our conversation) Mr Lai, was in fact from the now defunct Moritomo Japanese restaurant in Jusco Kinta City.

But wait, didn't all the chef, cooks and workers from Moritomo jumped ship to Kizuna when Moritomo closed down? Truth is, no. MOST of the workers from Moritomo started the Kizuna flagship, but not ALL. If any of you can recall, in my post on Akamomiji, I mentioned about the management of Kizuna had again, jumped the bandwagon and opened the former. Which, in reality, is partly true. Kizuna has 3 owners, or managers. One of them quitted and started Akamomiji. While another has recently opened Kizuna One at the Golf Club.

Confusing, convulated stories? Yeah, almost like a tussle-for-power type of TVB drama. Only with less bickering and bitching around. (I think). Let's move on to the FOOD now, shall we?

Comforting, relaxing ambience with satisfactory level of service.

Mr Lai Yip Meng is young, vibrant, and adventurous. Constantly seeking change, and some radical ones at that, he controls the business, and the kitchen in any ways he deemed fit. Which is a plus, given the vast experience he had, and a tendency to stray off the beaten path.

The extensive menu at A Lai I was impressive, covering various specialties not commonly available in other run-of-the-mill Japanese eateries here in Ipoh, for example the Dobin Mushi (soup in tea pot, Japanese style).

Kaisen Seafood Teppanyaki @ RM25

One of their main selling point happened to be the Teppanyaki, or grilled meats and seafood on iron plates. The Seafood teppanyaki platter consists of prawns, squids, scallops, salmon, and vegetables. The accompanying sauce may be a little salty, when this dish is eaten alone without white rice. Generally tasty, with fresh seafood being cooked to perfection; ensuring the right texture, and sweet flavours of the seafood coming through. Other than seafood, you can opt for beef, or chicken to be cooked the same way.

Tempura Moriawase @ RM16

The mixed tempura appeared a little lacklustre, amidst the yellowish lighting and all. Which explains the less than stellar quality of the pictures, sorry.

The batter-fried prawns and mixed vegetables were of nothing particularly spectacular, but still decent enough to warrant an order, IF you're a fan of tempura. But I'd certainly prefer more grated radish (daikon) to be served with the tempura.

Hiyashi Chuka Ramen @ RM12.80 and Complimentary Sushi Rolls

The Japanese cold noodles, Hiyashi Chuka Ramen came in a far from dainty portion. With lots of fritters on top for that extra crunch, the combination of cold noodles and assorted vegetables in tare sauce (water, soy sauce, vinegar, sugar, sesame oil and sesame seeds) is a refreshing and light dish, perfect to be slurped on hot, humid days.

And the friendly chap was kind enough to present us with a plate of sushi rolls, consisting of crabsticks, cucumber, carrot and egg, wrapped with a very thin layer of crepe and garnished with roes, and served with mayonaise and shoyu. Since this was on the house, I've no idea what's the name of the rolls, sorry.

Other items I've been eyeing were stir-fried mushrooms with butter, and beef with butter sauce. The sashimi and sushi selection was impressive as well, as was the other cooked items such as teppanyaki, and mixed bento sets.

Location : A Lai I Japanese Restaurant @ 34, Jalan Medan Ipoh 4, Bandar Medan Ipoh Baru, 31400 Ipoh, Perak.

Tel No : 605-545 0412.

Closed on Mondays. Opens for lunch and dinner.

(P/S : Initially planned for a combined write up on A Lai I and a few other Japanese restaurants, but I guess I rambled on for too long .... I'll save them for the next posts.)

(P/S again : Wondering what the name A Lai I means? Initially, it's supposed to be Arai Japanese Restaurant. Made more sense right? But Mr Lai claimed that the name Arai had people mispronounced the name continuously, calling it Alai, Alai ....... =P)

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.