Sunday, November 21, 2010

Tuck Kee - Pasir Pinji, Ipoh

Mixed plate of the famous Roast Pork, Roast Sausage and BBQ Pork.

I spent alot of my holidays in Pasir Pinji during my Primary school years. Tuck Kee is just a short walk from my grandma's house. There is a perpetual line waiting to purchase the best cuts from the roasts on offer. Pasir Pinji being a new village was a hotbed for Chinese food. As new villages evolved from a British strategic plan to counter the communist into centres for cottage industry, the food variety and sophistication also improved with the greater purchasing power.

The roasts were excellent. Pork belly with the right mixed of lean and fat roasted to perfection. The sausage was supple, tasty and and not dry like most sausages I had eaten. The juices could be savoured best when moist. BBQ pork were made with leaner meat. The caramelisation gave a better chew and texture. Marinaded well but not overwhelmingly sweet. Put this trio together and one will get the "ohs" and "ahs".

Salted Chicken. Great texture. Chewy meat made us to take the time to masticate. That's where the juices were tasted to the fullest.
What a perfect combination! French beans with big dried prawns. The salt from the prawns never tasted so good when eaten with the crunchy French beans.
Fish Fillet with spring onions were lacking in taste. I thought it was difficult to deal with fillet that was not of good quality. When the meat is bland no amount of marinating and sauces will make the fish taste good. The spring onion were over-fried. The chef took it out from the wok more than a tad too late.
1, Jalan King, Off Jalan Pasir Pinji, Ipoh, Perak.
Tel: 05-255 3870

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