Sunday, July 23, 2017

Different Taste Restaurant, Bercham, Ipoh

The much talk restaurant with glass noodles with big crab, parang fish balls, steamed lala with top shell off, braised trotters and many more. And also names that confused: Same Taste and Different Taste. Both are restaurants in Bercham offering the same fare and owners are brothers. Let's dwell on the culinary rather than siblings side of things.

The crabs are large and there at least 5 or 6 large claws. The broth were tasty and peppery. Worth trying. The taste was subtle and Chinese. There is the Thai version with very sharp taste. They use prawns and baked them together in a large aluminium pot. The flavours and sauces were concentrated and the glass noodles was baked till almost dry. Lots of garlic and the roots of coriander, crushed black pepper and big prawns.
The squid was fresh and blanched to perfection. Chewy but broke down on biting. The deep fried garlic was oomph. There was also a slight tartness with I think some vinegar. A dish to oder.
Fresh garoupa blocks for my mother. Steaming should be the force of Chinese restaurants and this is done right with good sauce. Can't go wrong if the fish is fresh.
I have seen top shell of the blood cockles but not the lala. Perhaps labour in Ipoh is cheaper or we have a rather particular chef who insisted his ways be followed. Alot of work out in for a dish steamed right. Tender meat and good sauce.
The fallopian tubes was unique. They have dried shrimps and bird's-eye chili with lots of small pungent onions and ginger pieces. Our dish was rather tame looking at the matching of the ingredients, just some ginger slices and spring onion. You have to be confident of your ingredients to be able to hack it, in stir frying with no strong smelling and tasting ingredients to mask the animal's internal organs.
Some fibre to end the meal well. Again check out the deep-fried garlic in oil.
72, Persiaran Bercham Selatan 2, Taman Desa Kencana, 31400 Ipoh, Perak

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