Tuck Kee - Pasir Pinji, Ipoh

December 02, 2010

Tuck Kee - Pasir Pinji, Ipoh

Renovated in excess of RM1mil, with a "stainless steel" kitchen to boot, Tuck Kee is ready to take on the bigger boys like Overseas and Mun Cheong. They are not exactly fine Chinese dining yet, but getting nearer. With the renovation I would expect a better ambiance and that would include "spaciousness', but alas it was not so due to the crowd on a Sunday evening. In fact, tables also were set on the five foot way, coffee shop style. Back to old days, where business any which way takes precedence.

But then I would not take anything away from their food. A little bird with inside knowledge told me that the boss' sons are supervising in the kitchen with hawk-eye keenness, making sure that good food will continue to roll thus ensuring good times for the days ahead.

It was packed to the rafters despite the heavy rain throughout the day. So having a reservation is definitely a big plus point. Service was brisk and the cacophony of happy voices resounded through its halls. That's Ipoh for you, a big village, may I say, and the people still taking time, pausing, talking, connecting, and what I like most, eating. Bon appetite!!!

Huge platter of free range Chicken with ham slices. Drizzle with lots of oyster based sauce it came a tad too salty. I expected the skin to be yellower. But still it was the meat was great. The crunchy "kai lan" vege was a good choice instead of the usual cucumber.

The surprise was a plate of ginger in oil with an innovative twist. Pandan leaves were added giving rise to a slightly sweetish perception. The fragrance was just great.

The roast duck was run of the mill average probably it was getting late. I thought the best time for their "roasts" was earlier.

This plate of "ying and yang" steamed and pan-fried cod fish cost an arm and a leg. The natural sweetness and tender yet firm and smooth meat were pleasant enjoyment for all, young and old.

Do not dismiss this claypot pork trotter by the look. Yes, its all chopped up and its messy. But the taste was out of the world. Every tiny bits of meat were torn off the bones. Marinated and infused with a subtle yet discernible mixed of cloves, star anise, cinnamon, pepper and fennel seeds.

Yam and Belly Pork. Slightly salty but then it should be eaten with lots of rice. But given the new generation it is best to reduce its saltiness. The yam were so good and "powdery" to my taste. Kudos to the purchasing team in getting good ingredients.