Saturday, February 29, 2020

Teluk Pulai Bak Kut Teh, Taman Intan, Klang

My favourite BKT place in Klang (along Federal Highway). Always crowded. Easy parking as there is a big paying, parking lot adjoining restaurant. Sometimes, due to inconsiderate folks, we do have jam in the surrounding roads during peak lunch hours.

Love their broth. It is off the strong, thick and dark variety. It has all the fragrance from Chinese herbs and spices as expected. Meat and parts were done just right with good texture without being too soft.

My usual will be small bone from fore trotter, which has leaner meat. Add some spare parts, it will be perfect. Then order another from pork knuckle with lot tendons and skin. Finally, a claypot of dry caramelised meat with dry bits of squid. They have certainly improved on this. It was nastier and more wicked than before. Strong fragrance and taste and not burnt.

Good combination. Surely my Klang BKT cravings would be satiated for a while. However, I don't usually get to order their tendons as it is a top hit here. Probably the breakfast crowd has gotten to it.

A wide variety of tea to choose from and those with big appetite and order their cruller for soaking in soup.

Teluk Pulai Bak Kut Teh
Kaw 16, 32, Jalan Batai Laut 5, Taman Intan, Klang
03-3344 5196

Tuesday, February 25, 2020

Guang Ji Ho Fun & Chicken Rice, Jalan San Peng, KL

This would be my 2nd trip. I missed the Char Siew (BBQ Pork) the last round as I arrived late. The other reason most people are here will be because of their Hor Fun (Flat Rice Noodles). The broth with Prawn Oil is too good. And it is very Ipoh in constituents like those good stalls in Old Town Ipoh.

Back to BBQ Pork. The squeamish will find difficulty handling carbonised caramel sticking on to strips of pork. There will always be carbon. Just remove them while on the plate. The fat portions are becoming less of a standard offering nowadays as more and more folks don't know how to appreciate the fat that comes with it. It is increasingly difficult to get fat BBQ Pork nowadays. More often than not, I don't get what I want.

The bowl of Hor Fun is superb. The sweetness of the broth and the fragrance from the prawn oil brought a pleasant remembrance of Ipoh food. The prawn oil was extracted from kilos of shells. It was like the most expensive perfume in on the dressing table and only used sparingly and on special occasions. A rather pleasing moment under the shade of a big tree. I enjoyed it while it lasts.

Indulgence is what encourage by the business. That's where they pile on the extra earnings. We were also taken in by their braised stuff. The chicken feet are a must-have. The thick and light soy sauces took us back to our ethnic roots — a time to savour the familiar taste in every Chinese kitchen. We have the texture of gelatinous feet, the smoothness of the tofu, the firmness of the white and accompanying fluffy yoke from the eggs and finally, the rough yet tender pork slices infused thoroughly with the sauces.

BTW, the owner is from Ipoh.

Guang Ji Ho Fun & Chicken Rice
Jalan San Peng, Pudu, Kuala Lumpur,

Friday, February 21, 2020

Dinner Buffet - WEIL Hotel, Ipoh

Reputed to have the best buffet in town.
Did it live up to it? We went and liked what we saw. The food presentation was orderly, though not outlandish. I rather they invest in the food and drinks. Replenishment was speedy. It was done without being asked. The staff was doing their job.

Hotel buffet can be sterile and not that tasty. How was the food? At the head of the was the raw oyster, big prawns, mussels and crabs. It was prominently displayed as though challenging the guests to have a go at it. They were not afraid of it being emptied. But the full house were polite, never piling but pick up what's needed.

The prawns were large and springy and had good enough taste. Fresh it was. The oyster did have the right amount of meat and had not gone limp and shrank and did have the flavor from the sea. However, the shucking could be better as I did pick up some bits of shell debris within.

The chef came by with baked chicken rolls and salmon. They were impressively on sight. Their taste was as expected of western dishes and baked. I rather have the Malaysian's preference of meat being pan-fried. The texture was a wee bit dry.

The Japanese section was the most visited. The sashimi was the crowd favourite especially the salmon, tuna and small octopus. The salmon, in particular, was great in taste and it's fat texture . As for the rest on the Japanese menu, it could match any good Japanese buffet restaurant.

The wild mushroom soup was thick and those who like it salty will enjoy. The gourmet coffee - 2 thumbs up. Salad selections were good with the accompanying dressings. I had some Guilingao and some creme brulee that was creamy and very sweet.

Honestly, I have not been to a buffet meal for some time, as I cannot overeat. As it is, I took what I liked and kept it at that. Too many attractive selections. And it was definitely no run of the mill set up. The hotel was serious about its offerings and service.

It was for the fun of it, I went, a companion to those wanting and the teens. It was a joy watching them have a go at it. Reminded me of my youth. Even they have to surrender. I guessed the food won. The service rendered by all the staff also won. Full of praises

WEIL Hotel
292, Jalan Sultan Idris Shah, Ipoh
05-208 2228

Monday, February 17, 2020

Restoran Tuck Kee, Ipoh Town

We made good time and got back to Ipoh at 1130pm on the 28th day before the Year of Rat (Year 2020). Dinner was sacrificed for this trip. Practically famished but soon to be filled to the brim with the signature dishes at Tuck Kee.

This famous nightspot has been a popular refilling station for owls and transients stopping at Ipoh. Within 10m were Lou Wong and Onn Kee Bean Sprouts Chicken. The Pasar Malam (Night Bazaar) adds to the glamour.

The evergreen Yeat Korn Hor (Flat Rice Noodles with a raw egg on top) will be a sure order. Their noodles were wet with lots of mild soya and other sauces in various forms with a myriad of tastes and smells.

The other would be the blanched small octopus with nutty, spicy dipping sauce. Happy camper. Besides their signature dishes, we had Lou Shee Fun fried wet noodles (Rat Shaped Rice's Noodles), Braised Eggs and Century Eggs with Pickled Ginger.

Very satisfying dinner/supper before heading home for a good night's sleep.

Restoran Tuck Kee
61, Jalan Yau Tet Shin, Ipoh, Negeri Perak
05-253 7513

Thursday, February 13, 2020

Jié Cafe 阿洁白咖啡茶坊 - Ipoh

Good hiding place at the fringe of Pasir Pinji. Decorated with the right amount of old decorative items. Customers were walking in and out. It seemed to be a popular place and well-loved. The Char Siew Pau available on Thursday and Saturday was superb. Freshly steamed and juicy and fresh succulent Char Siew. Must order. Besides, they have the usual toast and steam bread with excellent coffee.

Without saying their coffee and beverage are top-notch. Any aspiring Kopitiam operator in Ipoh realise how important this is, what more from an experienced and established player in Ipoh.

Chang Jiang has a coffee shop in Pasir Puteh and has been around for years, but the last number of years, they have tried their hands on perhaps up and downstream products.

Jie Cafe is not a Kopitiam, so expect Cafe's food and beverage from Kopitiam and also the addition of Malaysian local favourites but with a higher price to boot.

Go for their toast if it's your tea time. This won't go wrong. Or for heavier meals, go for their menu's  Indian, Malay, Nyonya and Chinese. There is undoubtedly one that will tackle your appetite's fancy.

Their pau (dumpling), toast and coffee were more than sufficient for our brief stopover on the way to Penang.

Jié Cafe 阿洁白咖啡茶坊
61, Persiaran Tokong, Kampung Pasir Pinji Baru, Ipoh
012-527 6771

Sunday, February 9, 2020

Eaton Kuih Centre, Penang

Penang has a fair share of good Nyonya food sold from stalls and restaurants. With that said, kuih (sweet cakes or desserts) figures prominently. They are made from glutinous and other flour with a combination of coconut milk, fragrance's essence, cereals, grains and nuts.

Eaton has a wide range of these sweet kuih. Most would prefer a few favourites like me. Locate your favourite if you are there.

The ingredients used were of high quality and the preparation and cooking were up to mark. The rich and tasty morsels measured up with the best in the market. The glutinous rice skins were smooth, not lumpy. The cereals and grains fillings were sweetened in good measures, the fragrance and colour, pleasant to the nostrils and eyes. In short, these kuih would match the best that you have tasted, seen and smelt, were all in full display.

Go with confidence and an excellent place to bring these dainties home.

Eaton Kuih Centre Sdn. Bhd.
110 or 139-M, Jalan Tan Sri Teh Ewe Lim, Penang
04-657 7223

Wednesday, February 5, 2020

Apam Balik - Kg Simee, Ipoh (Next to Kopitiam Sin Lok Yee)

These Chinese pancakes are slowly making a retreat. It's hard work, requires two people to operate and not a lot of money to be made. That's the reason we don't see them much.

We had the opportune moment to have them when we visited Restoran Yu Yee for an afternoon tea on our way to Kuala Lumpur. The Apam Balik stall is just a stone throw away. These became our desserts. Also, those getting their Roast Pork at the famous Kg Simee Roast Pork (20m away) will have a go at this stall.

The pancake was slathered a layer of margarine and then topped up with a generous amount of sugar and then either crushed peanut or corn. Nothing will wrong with these ingredients. The aroma from the pancake only evokes the beautiful moments of yesteryear.

Use this as a landmark. Get here and you will find this Alam Balik stall.
Kopitiam Sin Lok Yee
168,169, Lebuh 3, Kg. Simee, 31400 Ipoh, Negeri Perak
014-756 2560

Saturday, February 1, 2020

Fried Noodles - Restaurant Yu Yee, Kg Simee, Ipoh

Those going to buy Kg Simee Roast Pork will know this fried noodles shop 20m away that opens in the afternoon. There is also an Apam Balik ( Ta Kow Meen) stall nearby. Its a good time. These stalls feed off each other.

I found these noodles of great character at least from the Ipohan perspective and taste. We ordered two types and the quality warrants, trying out more of their menu whenever the opportunity allows.

The Wat Tan Hor (Cantonese Fried Flat Noodles) was superb in the taste and the sight of it reminded me of what a Cantonese Fried should be with the eggs shreds and soupy gravy in the right proportion, consistency and thickness. The flat noodles fried separately were infused with wok hei (breath of the wok) and then flooded with the soupy gravy.

Another must-order will the Fried Flat Noodles Ipoh style. A little bit wet with sauces clinging and dripping but yet not too sloppy. The taste again with wok hei (breath of the wok) pervading throughout. Love this plate to bits

Lebuh Raya 3, Kampung Simee, Ipoh