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Take a Break VIP Lounge

Ever encountered a white laksa before? Well I just had my first encounter and I enjoyed it thoroughly. Proprietors/chefs Gillian Chin and Anna Lee, both work in the kitchen as well as manage the cafe and between them they have some interesting items on their menu. Aside from Friday Rock nights when they’re open from 8pm to midnight and the beer flows as the rock live band plays, this is strictly a lunch and tea cafe with a homey feel to it.

Ona Laksa, the soup/sauce is mellow but still with a kick to it. Redolent with bunga kantan, shallots and served with their green homemade apple cider chilli sauce, this is a laksa with a difference, using soya milk instead of santan, RM6.90.

 

Yellow Curry Noodles topped with chopped peanuts is smooth with just enough spice to make it interesting. There is also the homemade green chilli sauce to spice up any dish, RM6.90.

Beef Noodle Soup with tender chunks of beef shin, homemade beef balls textured with the generous addition of tendon, the broth umami and the noodles using ‘Lai Fun’ or thick rice noodles is one of the best in the city, RM9.90.

Take a Break Curry Laksa, the traditional curry Laksa given a Nyonya veneer, RM7.90.

Tea Sets are available with fresh-made scones, Cempedak Cake, finger sandwiches and many more made fresh daily.

Take A Break VIP Lounge
16 Tingkat Taman Ipoh 11, Ipoh Garden South.
Gillian: 012 515 8973 or Anna:  012 541 8992
12-5pm Closed Mondays;
Every Friday Rock night 8pm-midnight.
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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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