For many of us who’ve lived, loved, and eaten our way through Ipoh over the decades, Scotch has always carried a certain magic. Perched proudly on the corner of (insert street name), it was once the gathering place for the office crowd, the after-hours faithful, and anyone craving hearty fare with the coldest beer you could find. Walk in on any given evening and you’d swear the entire city had squeezed itself around that impossibly long bar—voices overlapping, laughter rising, pint glasses clinking in camaraderie.
And now… it’s back.
The newly reborn Scotch—sleek, refreshed, humming with excitement—has returned to us. The first thing that strikes you is the space. Gone is the slightly cramped charm; in its place, a calm, expansive layout. You can finally exhale here. Sit. Linger. And for the smokers and people-watchers among us, the new al fresco seating offers the perfect perch to sip your pint and watch the rhythm of Ipoh drift by.
Inside, the transformation is warm and thoughtful. New furniture, a sensible layout… yet the soul hasn’t changed. The legendary long bar still stands, polished and proud. And yes—the beloved mock fireplace from its 1979 debut has been lovingly preserved. A friend told me, eyes turning misty, “I was there on opening day in ’79… seeing that fireplace again felt like meeting an old friend.” I understood her completely.
I’ll confess: I was never a regular diner at the old Scotch. But this grand reopening—with the name streamlined to simply Scotch and Chef Simon Lee now commanding the kitchen—finally drew me in with purpose. If Simon was at the helm, I knew exactly what I had to order.
Fish & Chips — A Triumph
Fish and Chips is my personal litmus test for English comfort food, and Simon delivered a small revelation. The halibut arrived cloaked in a batter so light and crisp it practically shattered at the touch of my fork. Inside, the fish was divine—white, moist, tender to the point of melting. A plate like this makes one pause, lean back, and offer thanks to the culinary gods.
Beef Wellington — Simon’s Masterpiece
And then came the pièce de résistance: the Beef Wellington. I’d told Simon well in advance—this was not something I was prepared to miss—and he prepared a whole Wellington specially for our group of five.
What arrived was nothing short of edible art.
The beef was perfection: beautifully pink in the centre, leaning toward medium, yet juicy enough to appease even the medium-rare loyalists. The duxelles—an aromatic blend of mushrooms, herbs, and shallots—wrapped the meat in an earthy embrace. And the pastry… golden, crisp, fragrant. Then there was the sauce. Deep, velvety, sophisticated—pulling the whole dish together with an elegant flourish.
But I’m getting ahead of myself. Our group was large enough that we ordered an entire cavalcade of dishes to taste and share, and it deserves a proper telling.
Starters & Sharing Plates
Roasted Pumpkin Soup — RM22
Velvety. Silken. A whisper of smoked duck weaving its earthy aroma through every spoonful. Ambrosial.
ALL THIS MISSING.From here.
Prawn and Mango Salad — RM38
Tiger Prawns, mesclun, fresh mango, pickled kyuri, all kissed by a mellow mango dressing. Refreshing, bright, beautifully balanced.
Pizzas
We couldn’t resist ordering two:
- Truffle & Mushroom Pizza — RM40
- Smoked Duck with Onion Jam Pizza — RM42
Thin crusts, lightly charred rims, crisp yet tender base. Favourable nods circled the table with every bite.
Mains
Beyond my swooning over the Fish and Chips and Beef Wellington, we added two more mains to keep everyone happy.
Herb-Grilled Lamb Rack — RM148
For the guest who couldn’t take beef, Simon delivered lamb chops that were beautifully tender, pink inside, and perfumed with pepper sauce. Seasonal vegetables provided the perfect counterpoint. Classic Simon: confident, flavour-forward, impeccable.
Scallop & Prawn Aglio-Olio — RM68
Pappardelle tossed with garlic chips, grilled Hokkaido scallops, Tiger Prawns, and a breath of chilli. The fragrance of charred seafood meeting gleaming al dente pasta sent my senses soaring—and one bite transported me straight to culinary heaven.
A Sweet Farewell
We ended on a high note with the Crêpe Suzette—silky, delicate French crepes bathed in orange butter sauce, crowned with a cool scoop of vanilla ice cream. A final mouthful of bliss.
