ipoh echo issue 140, see foon chan-koppen, musings on food, ipoh food

SeeFoon gets hot and steamy in Gunung Rapat

See Foon Chan-KoppenBy See Foon Chan Koppen

I’m not usually a fan of steamboat unless they’re specially ordered in advance from some of my favourite restaurants where I know the chefs and where they’ll make the stock from scratch. Then I can rest assured that I won’t leave with a bad case of MSG allergy to which I am very prone.

ipoh echo issue 140, see foon chan-koppen, musings on food, ipoh foodMost of the dedicated steamboat restaurants I’m afraid, fall into the ‘make-stock-with-a-heaping-teaspoon-of-MSG’ category and these I avoid like the plague. It was therefore with some trepidation that I accepted an invitation to try out the newly opened Super Taste Steamboat Restaurant in Gunung Rapat.

It is not the easiest to find but if you travel on Jalan Musa Mahadi which is the main road leading to Jalan Gopeng and past MayBank on the left, look out for the mini market Yoon Foong and turn left at that junction. Go 1.2 km on that road until you reach Persiaran Wira Jaya Timur 23. Turn in and go all the way to the end and there on five shop lots is Super Taste Steamboat Restaurant.

ipoh echo issue 140, see foon chan-koppen, musings on food, ipoh foodipoh echo issue 140, see foon chan-koppen, musings on food, ipoh foodipoh echo issue 140, see foon chan-koppen, musings on food, ipoh foodipoh echo issue 140, see foon chan-koppen, musings on food, ipoh foodipoh echo issue 140, see foon chan-koppen, musings on food, ipoh foodThis is a family affair with brothers John and Johnny, Johnny’s wife and a whole clan of other family members and their friends, proudly demonstrating their culinary skills as they pool resources to produce all the soups, sauces and other ready made ingredients that go into the steamboat.

This is what makes this steamboat special. All the stock is homemade with a choice of spicy Tom Yam or clear stock which is served in separate pots. So those who wish to have their food more spicy can cook their ingredients in the spicy soup while those preferring a milder taste can use the clear stock.

All the dips and sauces too are special, with a choice of four different concoctions to choose from. As each person has four dips in front of them, one is certainly spoilt for choice. None of the factory made standard chilli sauce here. Each sauce is unique and stands on its own merit, all concocted by family member Angie Ng. There is the red chilli sauce made with fresh chillies, garlic and fresh herbs; the satay sauce made with fresh red chillies, galangal, lemongrass, toasted peanuts and other fresh herbs; the green chilli sauce, a combination of green chilli padi, garlic, lime and fresh herbs; and the house oyster sauce (her own creation) – green chilli padi, garlic, coriander and other fresh herbs.

The choice of ingredients for the steamboat is huge. There is the usual sampling of fish balls, fish cakes, fish wantons, sotong ball, etc., but worth ordering are their homemade items like the dumpling, the pork tendon dumpling, the pork meat ball and the homemade fried bean curd dumpling which are much tastier than the factory produced varieties to which our palates have grown jaded.

There is a profusion of vegetables to choose from, a sampling include watercress, Chinese cabbage, Choy Sum, Pak Choy, Tong Ho and broccoli or Kailan as well as mushrooms like oyster and Enoki.

Side dishes include tofu, dried seaweed, egg, vermicelli and deep fried noodles. Meat dishes include sliced beef, sliced pork belly, pork liver, pork intestines and chicken.

But it is the seafood selection that captures one’s attention and taste buds. Weekdays will see the usual offering of sliced grouper, prawns, scallops, clams, mussels, squid, jelly fish and fish maw but weekends is when the place becomes packed.

Weekends is when the live fish come in from Pantai Remis and further afield and families would gather here to eat the live flower crabs, whole pomfret, sometimes mantis prawns and whatever other live goodies are available. These are understandably sold at seasonal prices.

A Super Taste Set is available at RM15.00 per person for a minimum of two people as are wok fried a’ la carte dishes. I would recommend going on a weekend although one may have to queue for a table but the steamboat with the fresh caught seafood will definitely be worth the wait.

Super Taste Steamboat
1A-9A, Persiaran Wira Jaya Timur 23A, Taman Panglima, 31350 Ipoh, Malaysia.
Tel.: +60 135148884
GPS Location: N 04.34.242   E 101.08.286
Open Monday to Sunday: 5.30-10.30 p.m.

 


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