Category Archives: FOOD

World Famous Ipoh Food

Banana Leaf ‘Institution’

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musings on food - food reviewsMusings on Food

By SeeFoon Chan-Koppen

Samy's 4Mention banana leaf curry in Ipoh and most aficionados who appreciate the hot fiery tastes of this South Indian meal will unanimously opt for Samy’s. However, the journey from Ipoh town can be a tad far for some, but for serious foodies, the trek there is worth every kilometre.

Samy’s Restaurant does have a following. Go there on a weekday lunchtime and the place is packed to the gills with office workers and people waiting in line for take away. On weekends and public holidays, golfers and families are a common sight.

The restaurant has been around for 50 years, and is now run by the son who has grown the business to the point where there is now a new extension next door and where before one had to wait for a seat, there is now ample seating at long tables where sharing tables is a convivial thing to do.

This is a place for banana leaves so you won’t see any plates around. Most people here will eat with their hands but for the squeamish types like me they do supply forks and spoons. First they place the banana leaf in front of you and promptly bring the rice which they’ll serve you by the ladle, and replenish when requested. Then comes the poppadom which are large crispy crackers made from chickpea flour. Again, they’re generous with these so you can ask for more as you nibble while waiting for the other curries to come. Next come the vegetables, a rotating selection every day, and on the day I went it was a mixed vegetable dhal with carrots and long beans, dry potato curry and always a cucumber, onion salad. This was accompanied by a Rasam, a sourish cup of well spiced ‘soup’ which is meant to stimulate appetite and aid digestion.

Samy's 1

Samy’s has one of the largest selection of wet and dry curries I have ever tasted (and I have been tasting them for over a period of 10 years). And some of the most exotic items too, not to be found in other places in town. This is the only banana leaf restaurant to offer Duck RM12 and Turkey Curry RM15 per portion. It is also the only place where I’ve been to where they serve Kambing Kepala or fresh Lamb’s Head Curry RM14. Being an offal lover, I was delighted to find Kambing Perut or Lamb Innards Curry RM14 as well as Kambing Hati or Lamb’s Liver RM14.

They also distinguish between regular Chicken Curry RM6 and Kampong (free range) Chicken Curry RM8, the latter cooked in the Varuval style – dry, more robust and more fiery. The same applies to their mutton. Regular Mutton (frozen) Curry goes for RM8 per portion while the Kampong Mutton (fresh) is RM15 per portion. I personally prefer the kampong mutton which is stronger in taste and fresh from the market, not frozen like the regular mutton which is from Australia or New Zealand.

Samy's 5

Now that I have mentioned all the meat dishes, let me move on to the fish which is equally tempting. The regular Fish Curry for one piece of mackerel is RM6 which comes with some brinjal and ladies fingers. They also have a choice of  fried fish. Their Prawn Curry goes for RM12 but it is their Crab Curry that is the pièce de résistance.

The crab curry sells out very quickly and its no wonder. Big fresh flower crabs at RM15 each come with a thick curry gravy which is absolutely delectable. This is one curry that I always look forward to and even if the crabs sell out, I’ll plead for some of that scrumptious gravy to go with my rice.

Samy's 2

Samy’s opens early for breakfast where Thosai, Roti Canai, Vadai, Curry Puffs, Appam and other Indian breads are available. Eating Thosai here is a delightful experience where they give you a variety of chutneys and dips. My favourites were the Coconut Chutney and the Ikan Bilis Sambal. They also provide you with a dhal and tomato chutney unlike some other places I’ve been to where you’re lucky if they still have the Coconut Chutney left and you’re left with an onion sambal and watery dhal. Needless to say, all this is washed down with Teh Tarik, thick black tea made with evaporated and condensed milk.

Samy's 3

Samy’s Restaurant
70 Main Road, Chemor
Tel: 05-201 4066
Business Hours: 7am-9.30pm, closed Mondays every fortnight.
GPS:  4º 43.171’N, 101º 7.275’E

GP Food Court (First Garden)

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Hawker Food

Gone are the days when food stalls were stationed under huge rain or cherry trees (except for dai shu keok) and along back lanes of shops. We now have modern covered food courts like Golden Point (GP) that opened in late 2009 and operates from 6am to midnight everyday. On the upper level is Frank Fitness Centre; it is apt that after a good workout one can come down and have a scrumptious meal.

hawker food

There is a multitude of Chinese fare like: Penang Fried Kuey Teow, Singapore Fried Noodles, Hock Kee Bak Kut Teh, Western food, Fish Head Noodles, Curry Fish Head, (Pik Lan) Seafood Fried Rice, Claypot Chicken Rice, Pan Mee, Prawn Mee, Chee Cheong Fun, Sizzling Lo Shi Fun or Yee Mee from Sweet Heart and of course, the signature Pau Langkap. Try the ‘lemak’ Curry Mee – RM4.20 and delicious Rojak – RM4, all from the same stall, the al dente Heng Kee Wonton Mee Bercham – RM4. ‘Something Special’ has homemade noodles either with plain sauce or curry (for a change try the wild boar curry) – RM4-4.50. Suntei Sushi has a wide variety of sushi.

Mee Goreng, Mee Rebus, Roti Canai, etc. will satisfy those craving Indian food. Su Nasi Kandar serves spicy and flavourful rice and curry dishes from RM4.80 for rice, chicken curry, vegetables & poppadom; fish cutlets are RM1.50 and there is also chicken varuval (dry), mutton and different vegetables.

Some stalls open at night from 7pm onwards include Pinang Lobak, Satay, BBQ Fish, Popiah, etc. Pizza buffs can have thin-crust Chicken Supreme Pizza at Elro’s Deli Pizza Australiana; RM13.80 for regular and RM19.80 for large.

There is also a good selection of fruit juices and desserts available and a must-try is Wan Tou Long (yellow jelly) – RM2.30. The Fresh Fruit stall sells sengkuang, mango, guava, etc. from RM1 to RM2.

GP First Garden has not less than 35 food stalls and has something for everyone.

GP Food Court (First Garden)
Jalan Ng Song Teik, First Garden.
Opens from 6am to midnight everyday

VWSL

SeeFoon Explores Desa Rishah

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musings on food - food reviewsMusings on Food

I have always maintained that husband and wife teams operate the best restaurants especially when one is in the kitchen and the other is serving guests. Wong Sheng restaurant in Desa Rishah is a case in point.

Introduced (yet again) by my peripatetic foodie friend Ginla Chew who has this propensity for wandering off the beaten trail and uncovering small gems of culinary delights, Wong Sheng is helmed by Andy Chan in the kitchen who has worked as chef in the UK and in Tai Thong in Ipoh, while his wife Christine Wong Sheng is capably taking orders and handling customers out in front.

Wong Sheng 2

A relatively ‘new’ restaurant, Wong Sheng has been open for more than  a year. Located on a corner shoplot with a lane right next to it which is used to full effect at night with tables filled to capacity, this restaurant is bright and airy and surprise, surprise, where the toilets are the cleanest I’ve ever had the pleasure to use in a coffee shop style restaurant. Kudos to the couple for maintenance.

It was a feast of sorts when I went there with a group of friends one evening. Dish after dish arrived on our table in rapid succession, every single dish worthy of mention. The first dish to arrive was the Wu Tao Kao Yoke or Taro braised with pork belly. Now this is quite commonly found on a lot of ‘Tai Chao’  (Cantonese for ‘Big Fry’) restaurant menus but the difference between this one and some others I’ve tried is like chalk and cheese. This Wu Tao Kao Yoke is one of the best I’ve tasted, the Taro soft and melt-in-mouth and the pork belly tender, succulent and layered with enough fat to give the dish its velvety smooth mouth feel without being too cloying and guilt inducing – RM16.80.

The next dish to arrive was the Baby Pak Choy sautéed with an eclectic mix of dried prawns, diced taro, cashews and topped with some crispy fried cuttle fish which lent its fragrance to the whole dish, aided and abetted by the dried prawns imparting its unique flavours – RM8.

Wong Sheng 5Then came their signature fish – a Fresh Tilapia Fried and served swimming in an interesting sauce reminiscent of our usual asam containing tamarind and belacan (prawn paste) yet, leaning more towards the Thai in flavour than the Malaysian – RM3 per 100g depending on size of fish.

Wong Sheng 3

The rest of the feast was still to come, with two sweet and sour dishes, pork ribs and chicken, crispy, crunchy morsels, not too sweet or sour – RM10 pork and RM9 chicken. Next was the Nai Yao Har or Milky Butter Prawns, fried prawns with a coating made from evaporated milk and butter and topped with a mesh of the same sauce made solid – somehow (chef’s secret) – RM15. Then came another fish, another Tilapia but this time it was called Patong Fish, steamed with a sauce redolent with ginger flower or bunga kantan – RM23.

Wong Sheng 6The Nam Yee Kah Heong Chai, a vegetarian dish comprising cloud ear mushrooms, cabbage, carrots, baby corn and regular mushrooms, with the Nam Yee, a fermented bean curd that is red in colour imparting its inimitable flavour and binding the ingredients in a flavourful melange, was delightful – RM7.

Wong Sheng 1Finally groaning from the surfeit, Christine persuaded us to taste one more of their signature dishes, the Smoked Spare Ribs, thick meaty ribs coated in a semi sweet sauce, the meat tender and juicy – RM16.80.

Wong Sheng 4

All in all a memorable meal and worthy of many more visits.

Restoran Wong Sheng
131 Persiaran Desa Rishah 1
Desa Rishah, 30010 Ipoh
Opens 11.30am-2.30pm & 5.30pm-10.30pm
Tuesdays closed every fortnight
Shop: 05-281 1805
Christine: 010-380 0875
Andy: 012-565 1046
GPS: 4° 34.872’N, 101° 3.040’E

 

SeeFoon revisits a Perennial Favourite

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musings on food - food reviewsMusings on Food
By SeeFoon Chan-Koppen

When a restaurant has been around for 28 years and still garners a faithful following of diners, then you know that it is a restaurant of note. This  has always been my impression of Pakeeza, the one North Indian restaurant that has consistently stayed on top of the list in Ipoh for people hankering for North Indian food.

A recent facelift to the premises has now brought it even more prominence, as diners now walk into a beautiful small foyer and into the dining room where everything has been refurbished and one can sit in comfort on contemporary large tables and order up a storm.

Talking to Rizal, the proprietor who had to quit his tertiary education in 1996 and take over the running of the restaurant after his father’s demise, I could sense his commitment to carry on with his father’s legacy. Especially, as his mother who is the doyenne in the kitchen and still presides over the preparation of some of the dishes which bear her imprint and are secret recipes guarded over the years, needed to keep cooking as an outlet for her culinary energies and to showcase her skills.

Pakeeza serves North Indian food of a very high quality. Beautifully plated and presented, the dishes arrive in quick succession served by very courteous and knowledgeable waiters who can happily describe the food as they portion it out.

The pièce de résistance in Pakeeza has to be the Tandoori Chicken, succulent pieces of chicken marinated in their own secret mix of spices and yoghurt, and cooked in the clay oven which has pride of place in their kitchen. The Tandoor or clay oven is the secret to Tandoori Chicken (hence the name). Using only charcoal, the chicken is cooked to perfection, the outside just slightly charred for a smokey flavour and the inside meat still juicy and succulent. Here at Pakeeza, the chicken is plated beautifully allowing a feast for the eyes as well as for the palate. Served with lemon slices and the smoothest, tastiest, lime, mint and coriander chutney, the Tandoori Chicken is a ‘must-have’ at Pakeeza. RM34 – whole; RM17 – half; RM8.50 – quarter.

PakeezaThe menu is extensive, with a large selection of breads coming piping hot from the Tandoor. One can choose from the Garlic, Almond and Cheese Naan (sort of like an Indian pizza which one eats with the various curries), the Khima Naan stuffed with minced beef, chicken or lamb, the Masala Kulcha filled with vegetables, the Tandoori Roti, thin crispy whole wheat bread, or the Puri, fluffy puffs  of bread which has been deep fried. Altogether 15 varieties of bread to choose from.  From RM1.20 for Puri to RM6.80 for the Garlic, Cheese naan.

PakeezaThere is also a choice of different styles of rice to go with the various dishes. From plain steamed rice to their Briyani which come plain or with vegetables, chicken, mutton or beef. The rice here is the longest grained variety I have ever laid my eyes on, each grain distinct, fluffy and tasty. From RM2 for plain rice to RM12 for the meat Briyani.

In terms of ‘wet’ dishes, I highly recommend the boneless Buttered Chicken, deboned chicken morsels cooked in butter and tomato puree with a creamy gravy that is melt-in-mouth velvety smooth – RM9. Mutton Kerahi was robust and served in a small wok – RM9. The fish curry came in a sauce that was difficult to fathom and understandably so as it was one of Rizal’s mother’s secret recipes, mysterious and delectable – RM22.

Pakeeza3In the prawn and squid section of the menu, I had the opportunity to try their Prawn Masala which is described as peeled prawns in a Moghul thick sauce, the prawns fresh and the sauce mild and creamy – RM26. Reeling from surfeit, there was more to come in the way of vegetables, first the Cheese Palak, creamed spinach with cheese, a thick creamy puree just a tad too sugared for my taste but others at my table loved it. Eaten with either the Puri or Naan, it was a vegetarian’s delight – RM7. Another vegetable dish which I found delightful was the Brinjal Pajeri, deep fried brinjals or eggplant in a sweet and spicy sauce – RM6.

Pakeeza4

Pakeeza5

Of course no meal is complete without the obligatory dessert and here we had the Kulfi, the quintessential Indian ice cream made from powdered almonds, milk and sugar – RM6.50.

Pakeeza may look deceptively small when one first enters the restaurant (seats 80) with one private room for 10-12, but stairs leading to the second floor reveal a room that can accommodate up to 100 people. On busy days or nights, diners are led upstairs where they can dine in comfort. The room naturally, is also available for functions.

All in all, I found the Pakeeza Restaurant to have great quality of food, service and good value. This is one restaurant I shall return to again and again for more of that Moghul taste.

PakeezaPakeeza (Halal)
15-17 Jalan Dato Seri Ahmad Said
Tel: 05-241 4243 & 05-253 0407
Business Hours: 11am-3pm; 6pm-10.30pm
GPS:  4° 35.996’N, 101° 5.228’E

Oreo Italian Cheesecake

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Recipe by Myrna Catedral

Recipe - Oreo Italian CheesecakeIngredients:

  • 15 pcs. Chocolate Cream Oreo Cookies
  • 2 tablespoons melted butter
  • 750g Kraft Philadelphia Cream Cheese
  • ½ cup sugar
  • I tablespoon fresh orange juice
  • Grated rind of half and orange
  • 2 teaspoon vanilla essence
  • 3 eggs
  • 2 tablespoon sour cream (or substitute yoghurt if not available)
  • 1 tablespoon flour
  • ½ cup walnuts (roughly chopped)

Method:

  1. Blend  Oreo Biscuits in a mixer  into a paste. Add the melted butter and mix well. Press into the base of a 20cm spring form baking pan. Chill for at least 30 minutes.
  2. Beat the Philadelphia cream cheese until smooth. Add sugar, orange juice, orange rind, vanilla essence, eggs, sour cream and flour. Beat until combined.
  3. Fold in the chopped walnuts. Pour into prepared baking pan.
  4. Bake at 160°C for 1 hour and 10 minutes.
See Foon Chan-Koppen's restaurant review

SeeFoon gets sliced and loves it

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musings on food - food reviewsBy See Foon Chan-Koppen

Ed Levine, contributor for the New York Times Dining section calls it in his book, ‘A slice of heaven’. He is referring to Pizza, that slice of baked dough topped with mouth-watering ingredients, and baked to crisp perfection. Well I certainly agree.

But there are pizzas and there are pizzas. Pizza and its current popularity began around the turn of the last century when adverse economic conditions brought millions of Italian immigrants to America. It was then an inexpensive peasant food, made casalinga (home-style) by southern Italian immigrant women in their kitchens.

It was through the opening of Pizza Hut in 1958 and Domino’s in 1960 that the pizza phenomenon spread around the world and today, most people who claim to like pizza only know the fast-food variety which is a far cry from the original American pizza started by Italian founders in the early 1900s.

Thanks to its rise in popularity, the pizza has come full circle and more people’s taste buds are being ‘educated’, giving rise to a return to the original ‘casalinga’ style of preparation, that is by hand and using a wood-fired oven.

See Foon Chan-Koppen's restaurant reviewMichelangelo’s is one of these pizzerias, an authentic American Rock ‘n’ Roll Pizzeria where the music is loud, the staff are fun and the food is exactly like what you would find in the US. Having lived a year there as an impressionable teenager, it brought back nostalgia for me.

Michael Owen the proprietor/chef who started Michelangelo’s with his wife Siew Li, pride themselves on the fact that every single recipe is homemade from scratch like their sauces, cakes, dough, etc. They spend hours researching, testing, tasting and changing recipes to make them their very own before any item goes on the menu.

Michael is completely uncompromising on the total concept, from the food quality, to the presentation, the service and the ambiance. He will not succumb to local pressure to ‘Malaysianize’ the taste and nor will he turn down his music which is put on at quite a high decibel level. For his attitude I applaud him; in my opinion, the downfall of many restaurants is pandering to local tastes instead of striving for excellence and authenticity.

The pizzeria is designed after both a Chicago and New York City Pizzeria. The pizzas are cooked inside a custom-made real wood-fired brick oven. There is an actual fire at all times and pizzas take about 90 seconds to two minutes to cook directly on the stone about 3-5 inches from the fire itself. As a result the black on the bottom of the pizzas is meant to be there, and adds flavour.

See Foon Chan-Koppen's restaurant reviewThey serve large 15- to 16-inch pizzas at a reasonable price. One can also order one pizza in two different styles both for dine in and carry out which  takes only about 5-10 minutes  to get your food once they take the order.

My personal favourite pizza from the list is The HOG. With an overload of PORKY goodness; bacons, homemade Italian sausages and hams, how can one resist this barbaric/carnivorous creation? RM39.80. The Bacon and Eggs pizza is also a terrific combination, with over-easy eggs cracked on top of layers of cheese, then topped with smoked streaky bacon – RM33.80. They also use ½-inch-thick bacon slices which are divine.

See Foon Chan-Koppen's restaurant reviewAll in all there is a choice of 12 types of pizza to choose from including a Tuna for the fishtarians and a vegetarian one. Then, there is the ‘create your own pizza’ with a crust of cheese and sauce at RM25 and toppings of choice ranging between RM4 for the vegetables to RM8 each for the premium meats.

Being a pizzeria does not mean they serve ONLY pizza. Their appetizer of note is the grilled jalapeño peppers stuffed with cream cheese and wrapped in bacon, the fiery jalapeños being tempered by the mild creaminess of the cheese and the bacon lending a hearty taste and bite to the whole package – RM19.90.

See Foon Chan-Koppen's restaurant reviewThere is also a small selection of Pastas with the Spaghetti Carbonara being my choice, the spaghetti ‘al dente’ with tantalizing chunks of bacon bits cooked in a rich homemade carbonara sauce, featuring fresh eggs, olive oil, cream, parmesan cheese, fresh ground pepper garlic and a few secret items as written on the menu – RM22.90.

See Foon Chan-Koppen's restaurant reviewAnd if there is still room in the belly, there are the two ‘to-die-for’ desserts: the New York cheesecake and the ‘Insane Brownies’. Michaelangelo’s as they say on their website: “This ain’t your ordinary place”.

See Foon Chan-Koppen's restaurant reviewSee Foon Chan-Koppen's restaurant review

Michelangelo’s Pizzeria
No. 40, Jalan Medan Ipoh 1B,
Medan Ipoh Bistari, 31400 Ipoh, Perak.
Business Hours: 6pm-10pm
Fri/Sat: 6pm-10.30pm
Closed Mondays.
Tel: 05-549 9099. No reservations.

See Foon Chan-Koppen's restaurant review

SeeFoon feels ‘offaly’ good in Bercham

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Musings on Food
By SeeFoon Chan-Koppen

I used to believe that there was no Thai food worth eating in Ipoh, especially since I often go to Phuket and Bangkok and get to eat the authentic dishes there. Whatever I used to get here that passed as Thai were usually sweetened to local tastes and I could never find the very typical simple Thai dishes or ‘peasant’ food that are ubiquitous in Thailand and for which I have developed a hankering.

Suphata Trupsum 5One such dish is Larp Moo, a minced pork (or it could be chicken) cold dish with its own distinctive characteristics. Minced pork is often mixed with slivered pig’s skin and tossed with lime, chilli flakes, coriander leaves, some shallots and a special dry-fried raw rice powder that lends an interesting roasted flavour and texture to the mixture. At Suphata Trupsum (the name of the chef proprietor), the Larb is most unusual with added pigs’ small intestines and liver chunks. Being an offal lover, I found it delectable. RM15.

This is a brand new restaurant and when my friend Chan Seow Lok invited me to sample the food here, I jumped at the opportunity.  Lisa as she is called, serves a mixture of Thai and Chao Tsou dishes, the latter stemming from the large Chinese population in Thailand known for their regional specials.Suphata Trupsum 2

A long time settler in Ipoh, Lisa goes often to the Thai border to pick up her fresh ingredients and as the sole chef in the kitchen, dishes up her creations in a jiffy. Her dishes are hearty and robust, nothing pretentious about them but the taste is distinctly, authentically Thai as are her Chao Tsou dishes which compare to some of the best I’ve had in China.

Even her Chicken Rice (which is quite popular in Thailand) comes close to what I grew up with in Singapore, the rice fluffy and tasty from the chicken broth, the chicken fresh from market, tender, succulent and the accompanying chilli sauce fiery enough for my taste buds. RM50 for a whole chicken.

Being an offal lover, I have often lamented not finding in Ipoh, the Chao Tsou version of the soya braised large intestine done to perfection, like the ones I used to get in HongKong where there is a large choice of Chao Tsou restaurants. Here at Suphata Trupsum, I have found offal heaven.

The large intestine arrived on a platter with braised pigs trotters and tofu. The pigs trotters were tender, the sinews and tendons soft and chewy and the meat falling off the bone while the pièce de résistance, the large intestine was braised to perfection, very well cleaned and nary an offensive smell, succulent and ‘umami’. RM18 per plate.

While all this talk of offal may be repulsive to some of my dear readers out there, let me assure you that Lisa has many other dishes up her sleeve to satisfy any taste buds and budget. The steamed Plakapong or Barramundi (Siakap in Malay) was done Thai style, with garlic, chillies, herbs and lime. Fresh and light RM35 for whole fish.

The next fish dish was the Pla Tu or Kembong fish a kind of small mackerel that is popular both locally as well as in Thailand. This is served steamed and lightly grilled or fried with a hot dipping sauce and a heaping plate of raw herbs and vegetables which is meant to be eaten with the fish. The herbs especially the fragrance of the Thai basil, lend a refreshing contrast to the fiery sauce and the firm flesh of the fish. RM25 for a set of two whole fish.Suphata Trupsum 3

The ‘Lo Ngap’ or braised duck, again done Chao Tsou style, was tender and tasty RM35 followed by deep fried “Tsa Tsui Yu’ or Whiting was well seasoned, crisp, crunchy and can almost be eaten whole, bones and all. RM18 for 5 whole fish.

We then had the Goong Chien Nam Pla, which although ubiquitous in many Thai restaurants in Bangkok, was the first for me in Ipoh. This is Thai sashimi if you will, raw prawns (must be very fresh) ‘cooked’ in fresh lime juice, fish sauce and amply seasoned with fresh garlic, chillies and cilantro. I tasted the first prawn with trepidation, always being suspicious of eating seafood raw, especially ones purchased from local markets. To my delight, the prawns were very fresh and the marinade of lime, fish sauce and garlic had removed any fishiness from them. RM22.

Now no Thai meal for me is complete without the following two dishes: the Green Curry and the Kao Pad Pla Kiem or the fried rice with salted fish. The Green curry chicken arrived looking as it should: smooth thick sauce in the classical green colour, cooked with egg plant, herbs, chillies and spices. I asked if the paste was a packaged one and was delighted to discover that it was not, rather, hand ground and prepared by Chef Lisa herself. This was excellent, the sauce umami and spicy enough without being searing.Suphata Trupsum 5

Finally after all the innumerable dishes and die-hard Foodie that I am, I had to ask for the one dish I invariably end a Thai meal with – the Kao Phad Pla Kiem or salted fish fried rice. This arrived in typical Thai fashion, in the shape of an inverted rice bowl, each grain of rice firm but fluffy. The rice was tasty enough and the only lament I had was that there wasn’t enough salted fish being used and instead of the dried salted fish, perhaps the next time I’ll request for the ‘Mui Heong’ (decaying fragrance) variety. RM5.Suphata Trupsum 6

Restaurant Suphata Trupsum
354 Lorong Bercham 11, Kampung Bercham
Tel:  Lisa 016-591 8272

Suphata Trupsum 1

Pusat Makanan Paloh

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Hawker Food

By Wern Sze Gill

Pusat Makanan Paloh
(next to Giant hypermarket)
Jalan Bercham Bistari 2, Bercham, 31400 Ipoh.
Offers free wifi with any drink order.
Opens daily, 8am-11pm.

Pusat Makanan PalohFood courts are a popular lunch and dinner stop for locals and tourists alike. A fairly new and clean one offering a variety of quality local dishes at affordable prices is the big, airy, and not too over-crowded Pusat Makanan Paloh, located just next to the Giant hypermarket in Bercham.

Most dishes are priced between RM4 to RM5, and they are generous in their ingredients and serving sizes.

Some notable dishes include:

  • Curry Mee (RM4.50); tasty light broth, not the heavy type of curry.
  • Tai Look Mee (RM4.50) – Sufficient ‘wok hei’ (smoky taste) and generous ingredients, served with their very good homemade sambal belacan
  • Pan Mee (RM4); offers also the chilli pan mee version at RM4.50
  • Nasi Lemak with rendang ayam (RM3.50), or with sambal squid or prawn (RM4, delicious)
  • Their ‘Tai Chow’ stall which is well-known for their various claypot meat and seafood dishes, and fish head curry, also serves quality one-dish meals with rice priced from RM4.50.
  • Other stalls: Economy rice, Prawn Mee, Wan Ton Mee, Chop rice, Thai food, Western, and Japanese.