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Sun Lee How Fook

“Die Die Must Try” dishes for serious foodies

The latest “hot” item to hit the Foodie market which you will find in many of the top Chinese restaurants in Ipoh is the Common Ice Plant or Mesembryanthemum crystallinum.

Sun Lee How Fook Ipoh

When it first arrived on the table, I was taken aback wondering why we’re getting raw greens on a plate in Sun Lee How Fook, a top-rated Chinese restaurant. Served with a sesame dip, the greens were delectable. Crispy and cold, it looked to be frozen, yet I was told that they were fresh. I couldn’t get enough of it!

Refreshingly crunchy, apparently this perennial succulent has medicinal properties and is now making waves among the gourmet crowd. Do check it out at Sun Lee How Fook and Crab House but ask for the price first; RM20 per plate.

Sun Lee How Fook Ipoh

And while at Sun Lee How Fook do order their Truffle Fried Rice. This is one of those “Die Die, Must Try” dishes. Rice fried with real black truffles, topped with dried fried scallops, and embellished with pine nuts, this is one dish that has become a must-have dish here; RM50/RM100 S/L.

Sun Lee How Fook
96 Jalan Raja Permaisuri Bainun, Taman Gopeng, 30250 Ipoh.
Opening hours: 11.45am-2.30pm; 5.45pm-10.30pm
Tel. no.: 05 253 3268
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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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