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Treasure Pot – Best Value for Whole Family

Fancy a no-brainer make-your-own-dinner but without the hassle of shopping, cleaning, chopping and preparation that cooking at home entails? Well how about hot pot or steamboat? It’s the easiest way to feed the family that I know of, with each picking and choosing what he or she likes best.

At Treasure Pot, all the preparation is done for you. You sit; you order your choice of soup or two if you prefer (choose from Tom Yum, Salmon Fish Head, Special Bone Pot, Imperial Pork Stomach, Seafood Soup, Spicy Hotpot, Pork with preserved cabbage); you go to the food display; you select everything you wish to eat; you pile it on your plate and you start cooking.

Ah and the dipping sauce, what will you choose? Well you have a dizzying choice of 20 (too many to list)  to choose from: be a purist and choose one or play master chef and mix them. If you’re not happy with the result, go back again and mix some more. And after you’ve had your fill and refills of the different meats, fish, prawns, vegetables, go back and choose your type of noodle (from six options) to finish the now robust broth. And wash all this down with complimentary orange juice.

If a little sweet tooth is hankering for attention, then head for the ice cream. It’s all included in the price of RM30+ for adults, seniors RM25, children under 12 RM15+ and toddlers and those below five eat for free. Now if that isn’t the best deal in town! And all in air-conditioned comfort too.

Treasure Pot Steamboat
#2-20, 21 Festival Walk, Jalan Medan Ipoh 1, Medan Ipoh Bistari.
Tel: 05 543 9423
Business hours: 5pm-midnight.  24/7
GPS: N 04 37.1 52 E 101 07. 082
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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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