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On Ipoh Food: Sun Heng

SeeFoon Gets Fired Up

Málà comes from two Chinese characters meaning, respectively, ‘numbing’ 麻 and ‘spicy (hot)’ 辣, describing the sensation in the mouth that the dish creates.

Málà is almost as addicting as a drug. It is said that the best málà sauce is one that is handmade with around 20 different types of herbs and spices (chillies galore!). The tongue-numbing effect experienced after having málà is caused by the use of Sichuan peppercorns.

The málà dishes I have had outside of Sichuan province in China have generally been disappointing, toned down to almost bland and to add insult to injury, they’re sweet to boot.

I have finally discovered a chef in Ipoh who not only trained in ChongQing in Sichuan province, but was requested by his master, before his apprenticeship began, to taste all the varieties of Sichuan cuisine available.

For one month!

Armed with the myriad sensations in his taste memory, Eddie Lai, brother-in-law of Sun Heng proprietor Gary Soh embarked on his Sichuan culinary apprenticeship, and today we Ipohites are benefitting from his training.

Continue reading at Ipoh Food Diva.

For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my

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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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