KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

It’s interesting to see how the old premise where Ipoh’s legendary dim sum giant previously occupied has been transformed into a charming and quaint tea house. A lot of thoughts have been put into the layout and landscaping of the old premise. On one side of the outlet houses their retail segment which features various tea products and utensils, on the other side is the dining area with charming mismatch wooden tables and chairs. There’s even a mini “secret garden” behind where their VIP rooms are located.

From top left: two VIP rooms that require a minimum spending of  RM150, the charcoal wall that works its magic in absorbing moisture and unpleasant odour, I like how they decorate the ceiling with old flour sacks, round compressed tea and delicate tea cups.
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I remembered having a first taste of JJ Swiss Roll at a friend’s place few years back and I was really impressed with the varieties. Since then, JJ Swiss Roll has expanded to 3 outlets and the one nearest to me is actually this “shop” (more like a kiosk with chiller and all) located at the back corner of De’ Mouth, a Chinese restaurant.

I went back home few months back, with a mission at hand – to complete m’dam Christine and m’dam Ivy’s order. I got them two rolls each. Using only fresh fruits and vegetables, the maximum shelf life of these swiss rolls is 3 days. I like the light and fluffy texture and the generous fillings of cream and assorted nuts.

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Continued from Day 1…

We made 9 pit stops on the second day of our Ipoh Food Excursion. Here’s a picture of us before the excess weight and love handles came into picture.

#1 Foh San Dim Sum

The spanking new and clean Foh San Dim Sum which can easily fit few hundreds patrons at one go were fully occupied by the time we got there. Not surprising at all, as according to my parents, the place is perpetually packed even on a weekday.

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The title is self explanatory. Together with my usual partners in crime, we drove back to my lovely hometown, Ipoh and practically nonstop binge eating through out the week. I’m now having a hard time adjusting back to our usual de-lata lifestyle here at KL.

As usual, the balik kampung rush has choked the highway to death. Time flies when we were having fun gossiping and before we knew it, the Simpang Pulai toll is just few kms away.

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Our first visit to Unique Seafood falls on Father’s Day, with a lounge full of customers waiting to be seated we were fortunate enough to secure a table shortly. We handed dad the baton of ordering since it was his day.

We were expecting jumbo oysters, huge mantis prawns, bigger sized crabs but most of the orders turned out less than satisfactory. According the restaurant manager, those were “the few left in the tank” unless we can tolerate with the frozen seafood. Most of the non seafood dishes like guai fei chi (empress faux sharkfin), claypot egg plant with minced meat, two-some kalian are pretty good. The salted egg crab albeit small in size, is really rich and flavourful. It better be, since Unique claimed themselves as the pioneer of salted egg crab.

Two Way Kailan

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Claypot Egg Plant with Minced Meat

Guai Fei Chi (Empress Faux Sharkfin)

LaLa in XO Sauce

Salt and Pepper Mantis Prawn

Cheese Baked Oyster

Salted Egg Crab

Sea Coconut Dessert

The total bill came about RM 180 which is pretty reasonable. For a minimum amount of RM100 spent on each bill, we were entitled for a kg of free fresh water prawns. So my parents make a revisit to claim for the voucher, and ended up ordering more. With more vouchers on hand, we went back for a family dinner the third time and this time around we have more vouchers to spend. Can you see the chain effect? The free fresh water prawn promotion is a pretty good marketing gimmick huh?

A medium size geoduck with fresh, plump and firm looking siphons was chosen. Known as the elephant trunk clam in Chinese, the giant clams purported to have aphrodisiac qualities are particularly popular in Asia countries.

Do not be fooled by a geoduck’s freakish look, with its large meaty siphon or neck extending from its large oval shaped shell. The meat has a sweet, fresh sea flavor and crunchy texture and is best eaten raw ala sashimi style or plunge quickly into boiling soup. Extra vegetables and tofu were ordered too.

Stir Fry Lotus Roots

Japanese Clam in XO Sauce

Fresh Water Prawn in Dark Sauce

Salted Egg Crab (Flower Crab)

Other than ala carte menu, Unique Seafood has more to offer, especially value for money set lunches and dinners that’s priced between 188++ to 688++. The dinner comes with a little heftier price tag but is worth every single cent. We were fairly happy with most of the dishes ordered, other than the insignificant flower crab that was recommended by the manager. Apparently Unique Seafood is quite popular among Ipoh folks, with a good scene of crowds on weekend nights, so do make your reservation beforehand.

Restoran Perak Unique Seafood
No 5, Persiaran Lagoon Sunway 1,
31150 Ipoh, Perak.
Tel 05-5486010 / 016 2615622
Fax 05-5486020

Apparently I love to visit Foo San Dim Sum on a Sunday because they have this Sunday Only unorthodox looking dim sum. I think that I have this minor youth Alzheimer’s syndrome that I could not remember the name of these lovely goodies that I have to made it up myself!! Please bear with me people…

Sun Rise – The salted egg yolk played well with the the other textures of the dim sum; the thinner outmost layer is crispy, followed by another layer of bouncy fish cake and lastly the seaweed.

Triangle Love – Unrequited love between century egg, prawns and pork has created a very romantic yet complicated relationship (ermm taste).

Loh Mai Kai in Bao Blanket – Yes, actually loh mai kai is keeping itself warm by hiding beneath a layer of soft and fluffy pao skin.

Har Gao Just Got A Face Lift – There were light and crunchy bits of carrots and sengkuang giving it a refreshing change from the typical fillings of shrimps only.

Peking Duck Wrap Minus the Peking Duck – Wrap Skin? Checked. Cucumbers? Checked. Hoi Sin Sauce? Checked. Crispy Duck Skin? MIA. Bits of pork floss and a slice of char siu is actually a better combination than the crispy duck skin itself.

Typical Stir Fried Radish Cake Pretending As Dim Sum – The radish cake cubes are evenly coated with the thick and sweet savoury dark sauce. I can’t stop nibbling on the crunchy dried shrimps, salted radish bit and the XL sized bean sprouts of Ipoh.After numerous time of eating and fighting for a table in Foo San, I’ve come out with my own strategies – Be there as early as 7 am or as late as 11 am. Its hard to get a table during peak hour, and after you get seated bring your bill to the cart and take your own dim sum as the waitress are too busy to entertain you.Foh San Dim Sum
No. 2, Jalan Dato Tahwil Azar (used to be known as the Ozbourne Street)

Yong tao fu, literally means tofu stuffed with fish paste or pork paste. Nowadays, the term is widely applied to variety of stuffed vegetables or deep fried bean curds. The best yong tao fu that I’ve ever eaten comes from Kwong Hong @ Gunung Rapat, Ipoh.

There’s always a line of people waiting to put in their orders during lunch hours. The waiter will jotted down your order of noodles and the yong tao fu are then cooked briefly in boiling water to be served either in broth as soup or in a separate bowl for the deep fried goodies.

What I like about the place?

1. Spoilt for Choice
The normal variations that we always come across are oddments such as eggplants, shiitake mushrooms, bitter guard and lady’s fingers. However, it seems like Kwong Hong has the ability to stuffed every single type of vegetables with the fish paste, i.e. abalone mushroom, broccoli, capsicum, kangkung, and even seaweed.

2. Out of the World Fish Paste
The fish paste is 100% hand made with the core ingredient of Mince fish and seasoning such as salt, pepper, water and tapioca flour. Stir in one direction to get a sticky paste with a springy texture. You need to take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy. How they distinguish themselves from the rest? The secret would be the addition of some dried shredded squid that enhance the flavour of the fish paste. It involves a lot of hard work.

3. Heavenly Noodles

The dried tossed version is splashed with a generous portion of sesame oil and deep fried shallots, so aromatic and delicious. My ultimate favourite would be the curry broth served with stalks of paku while the famous assam laksa is only available during the weekend.

4. Sweet Treat

The same family run the whole shop; including the drinks and tong suis. Cincau served in a bowl, red bean tong sui, green bean tong fui, barley bean curd tong sui are selling like hot cake.

Ipoh Mali and Klites who happen to be around Ipoh, do drop by Kedai Kopi Kwong Hong. For gluttons who are coming from KL, exit at Simpang Pulai toll, turn right at the traffic light, go straight all the way until you spotted a 24 hour Mcdonalds, make a U turn and turn left at the traffic light to enter into the main street of Gunung Rapat. Kedai Kopi Kwong Hong is located on your right hand side.

*GASPED* A very back dated post of Father’s Day Celebration. I just got the pictures from my sister. So people, please bear with me! J

I just have to post this because it is one of the best dinners that I’ve ever had (this year). Apart from Sun Lee How Fook and Tung Hoi, Pusing Public Seafood Restaurant is another favourite restaurant of my family, we are often delighted to attend wedding, birthday and anniversary celebrations held here. They were known for whipping up the best fresh water prawn dish in Ipoh.

Mixed Vege with Macadamis Nuts that makes me go nuts. Vegetables such as snow peas, asparagus, lotus roots, lily bulbs, ginkgo, and deep fried macadamia nuts are stir fry in a smoky soy garlic. My mum say it gives eating green the devious way because my sisters has never enjoy her vege so much.

Stuffed myself silly Tofu. Each piece of tofu is gently stuffed with as much fish paste and dried cuttlefish. I could not resist soy based sauce and aromatic garlic oil, I drizzle the sauce over my rice and a sense of satisfaction took me over. The soft and silky tofu paired with the bouncy texture of fish paste is simply amazing too!

Ole Ole Prawn Balls Cup. lightly floured and fried until crisp and served with a dressing of mayonnaise. The prawn is so fresh that it is bouncing in my mouth, and the natural sweetness The natural sweetness of the prawn ball is enhanced by the dressing and cubes of fresh fruits.

Limelight Seekers Sweet and Sour Crabs. Its not the normal ketchup like sweet ands sour sauce with streaks of egg and onions. It is a different version of tangy delicious sweet and sour sauce, ah I’m running out of words to describe the taste for you readers. On top of being sweet and sour, this dish had a kick of spices as a result of the chillies they put in the dish. We happily mop off the sauce with these cute shell shaped mantaos. The enormous crab bursts with roe and the flesh is firm. Heinously sinful with cholesterol, I swap most of the roes to protect my parents against the clogging of arteries.

Trying to be humorous, I made up those name of the dishes. The real limelight seekers whould be my CUTE and ADORABLE pa and ma. Total bill comes about RM 150 which dad footed the bill himself, for a celebration just for him. I’m still living under their roof and shelter ma, but I’m so going to buy my parents a proper dinner when I get my first pay.

Pusing Public Seafood Restaurant Reviews.
57-65 Jalan Verasamy Ipoh (Malaysia)
+60 (5) 2419348.

Every traveler dreamt of the encounter of small town cafe serving honest and tasty local food. Bidor, located between Ipoh and Kuala Lumpur via the North South Expressway is often related to seedless guava, durian, gai zai beng (crispy chicken biscuit) and duck noodles. City dwellers often stopped by for these local products.

I’ve always wanted to bring Kampungboy to Bidor for the duck noodles, Tanjung Malim for the baos, Teluk Intan for the chee cheong fun, even after he had tried the addictive Kampar curry chicken bun and succulent Tualang fresh water prawn. During Kampungboy’s department trip to Pangkor Island last month, they made a pit stop at the infamous Pun Chun, now that I can strike it off from the list.

Address: 38-40, Jalan Besar, Bidor, 35500 Perak (Opens from 5 am to 10 pm daily)
Tel: 05-434 1554, 05-434 1562

This cosy little restaurant was started up by Madam Lee 16 years ago. It has become one of the most reputable restaurants in Ipoh now. My family know this place as Assam House but last year they venture into the franchise business so they changed the name to Kim Bali and they revamped the shoplots.

Even celebrities like award winning actor Chow Yuen Fatt, Michelle Yeoh, Aoran Kwon, Charlie Yeong, etc dropped by for their trademark dishes!!

Green Chilli Fish – Deep fried fish cutlet topped with some sweet sourish assam sauce that gives the fish a marvellous taste.

Assam Fish Fillets – The piquant dish (from the smell of belacan) was served a liberal serving of okra. Needless to say, the fish fillets are soft with the delightfully crunchy batter.

Paku Belacan - Not many restaurants offered Sayur Paku these days. The crunchy shoots were cooked with shrimps for added flavour. Sometimes these paku shoots will give you some “kelat” taste (woody, bitter-ish taste) but no complains on this.

Pokok Sayur Paku ialah sejenis pakis yang hidup biak di tanah lembap di kawasan-kawasan cerah atau sedikit teduh. Pokok ini dipergunakan sebagai perubatan tradisional Melayu, dengan jusnya diminum untuk merawat demam. (http://ms.wikipedia.org/wiki/Pokok_Sayur_Paku)

Mango Kerabu – The cili padis hidden beneath the shredded mangos set fire to everyone’s tongue! They should toned down the spiciness of the sambal belacan too. It lacks of some sourish taste which makes this a not so perfect kerabu.

Guai Fei Tofu – The tofu is soused in a sweet-savory liquor bubbling with tender greens and a delicate web of egg. The tofu and the eggy sauce is so smooth that I treat this as a soupy dish.

Curry Fish Head - The curry fish head is one of the signature dishes in Assam House. Fresh Garoupa fish head is stuffed with various spices to be cooked with distinctive curry sauce. The aromatic curry sauce was given with the right hint of spiciness. The curry sauce goes very well with the rice. Everyone requests for rice refill right away!

Located: 29, Psn Greentown 4, Greentown Business Centre.

Tel: 605-243 7851

11:30AM-3PM, 6PM-10PM every day.

The restaurant fills to the brim during lunch every day, don’t be scared off by the queues because it’s worth while to wait. The nasi kandar stall has been selling for over 50 years, my dad has been eating the same nasi kandar since he was a kid. The Sidek brothers have done a good job in maintaining originality and quality. The popular dishes are ayam masak merah, fish curry and black pomfret curry.

The curry paste added Ompphhhh to the nasi kandar. It sets kampungboy’s eyes and tongue on fire before he washed it down with ice cold coffee. This is definitely one of the best nasi kandar I’ve ever eaten.

Address: Yong Suan Restoran, 2, Jalan Yang Kalsom, 30250 Ipoh, Perak
(Go all the way to Ipoh new town where Yuk Choy Primary School is on your right, take a left turn at the first traffic left, Yong Suan is located at the first corner lot)

Tel: 05-254 4316

The Chinese have a deep-rooted tradition of respecting the elderly. Traditionally, the 60th birthday is regarded as important because it remarks a new life cycle. It is greatly celebrated and from that onwards the birthday celebration is held every 10 years. So, this is grandma’s third grand birthday celebration already. This year we had 12 tables filled with our friends and relatives.

I am proud to say that Grandma is still strong and healthy at her age. She goes for a brisk walk every morning, cooks us lunch and she has no problem climbing the stairs. Few years back, she went to Disneyland Tokyo and to our surprise, she managed to take all the rides.

My cousin brother’s cutie pie. They are the youngest in the CHIN’s family and also the apple in everyone’s eye.

Popo posing with her great grandchildren. This is the already the best shot, the kids can never stand still for a picture. :p

Awwwww..So cute..Feel like pinching them now..

Peaches which are signs of long life are required. They are actually steamed wheat flour with sweet lotus paste inside. It comes in a huge peach, the waitress cut the huge peace into half, revealing another 10 small cute peaches.

The appetiser is enough to stuff everyone, with stir fry glass noodles with crab meat, sesame chicken, salad prawn, stuffed meat coated with almonds, steamed dumplings in oyster sauce and scallop in crab meat sauce. It is a dish that delight the palate.

The mandatory sharkfin soup, the waitress pour too much vinegar in, it actually overpower the taste of sharkfins and crab meat.

It gets my vote – Deep fried whole cod fish with soy sauce. The cod fish is fresh and the soy sauce complements it well. A simple dish with extraordinary taste.

Steam chicken with ginger – This is good, the chicken meat was tender and I love the taste of ginger and Shao Xing wine.

Mun Chong’s signature prawn dish using fresh water prawns from Tok Alang to be fried lightly. This is an must order dish everytime we pay our visit here.

A vegetarian dish cater to my grandmother because she loves vegetarian food. It does not raise my interest because I’m carnivorous.

The long live noodles, they should not be cut short, for the shortened noodles can have a bad implication. Everyone at the celebration eats the two foods to extend their best wishes to the long-life star. Total bill is RM 420 per table which is a little on the pricey side for Ipoh standard but KL folks will think that it is reasonable.

Pusing Public Seafood Restaurant is so popular among the locals in Ipoh that it is packed every night. Not only do families come again and again for its good food, but we are often delighted to attend wedding, birthday and anniversary celebrations held here.

Pusing Public Seafood Restaurant
57-65 Jalan Verasamy (Verasamy Street)