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Spicy Hotpot

Such a simple no fuss meal…. And it is all written out in the menu. First order your spicy claypot. Choose from chicken, RM24.90/RM32.90; lamb RM29.90/37.90; pork ribs RM26.90/RM34.90; prawns RM34.90 or Garoupa fish head RM34.90Add RM8.00 for fish slices. Specify your degree of spiciness whether you like it non spicy or slightly, medium or very spicy. Enjoy your first hot pot then ask for the stock which can be normal soup or spicy. One hotpot is more than enough for 2-3 people, factoring in the steamboat later.

Spicy Hotpot

Spicy Hotpot

Spicy HotpotMeanwhile, go to the fridge in the front and take your pick of vegetables, tofu, mushrooms and meat (sliced pork 6/10/15 slices RM7.90/10.90/RM14.90; Australian lamb RM11.90/14.90/18.90; chicken RM5.90/8.90/12.90 and meatballs) or fish (scallop on the half shell, squid, clams, etc.). Then dunk these in to the now simmering broth in your claypot and enjoy your steamboat at leisure.

What a novel concept in dining in this unpretentious restaurant in Festival Walk!

I particularly enjoyed the fish head hot pot with the fish head being very fresh and afterwards tipping in thinly sliced pork, oodles of noodles (large choice) tofu and mushrooms, slurping up the soup and I was one happy camper.

Spicy Hotpot
No 2-10, Festival Walk, Jalan Medan Ipoh 1, Medan Ipoh Bestari, 31400 Ipoh.
Tel:  05 541 7260
Business Hours: 12pm-11pm. Open 24/7.

Spicy Hotpot

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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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