Scotch has always occupied a special corner of Ipoh’s collective memory. Perched proudly on the corner of Ipoh Garden South, it was the watering hole for the office crowd, and anyone seeking hearty grub washed down with the coldest beer in town. Step inside on any given evening, and you’d find half of Ipoh squeezed around that impossibly long bar, conversations tumbling over each other, laughter spilling into the air.
Today, that beloved pub has been reborn. The new Scotch—sleek, refurbished, and buzzing with anticipation—has opened to considerable fanfare. What strikes you first is the space. The old, slightly cramped charm has given way to a more open, expansive layout. There’s room to breathe now, to sit, to linger.
Inside, the transformation is tasteful and warm. All new furniture, a refreshed layout, but the soul is unchanged. The iconic long bar remains, polished and proud. And yes—the mock fireplace, lovingly preserved from its 1979 debut, still holds court.
Although I was never a regular diner at the old Scotch, this grand reopening, with the name streamlined to simply Scotch and the talented Chef Simon Lee helming the kitchen, finally drew me in with a sense of purpose. If Simon was running the show, I knew exactly what I had to order.
Fish & Chips — A Triumph
Fish and Chips is my benchmark for English comfort fare, and Simon was not about to let me down. The halibut arrived encased in a batter so feather-light and crisp it practically shattered on the fork. Inside, the fish was sublime— white, moist, and meltingly tender. A plate of Fish and Chips this good makes you sit back and sigh with gratitude.
Beef Wellington — A Masterpiece by Simon
Then came the pièce de résistance: the Beef Wellington. I had given Simon fair warning ahead of time. What arrived was nothing short of artistry.
The beef was cooked to absolute perfection: beautifully pink in the center, leaning toward medium but with just enough juiciness to satisfy even the medium-rare purists. The duxelles—a fine blend of mushrooms, herbs, and shallots—were elegantly seasoned and wrapped the meat in a rich, earthy embrace. The pastry crust was everything a Wellington lover dreams of: golden, crisp, aromatic. And then…the sauce. Deep, velvety, and nuanced, tying the entire dish together in one elegant flourish. But let me backtrack.
We first had the roasted pumpkin soup, a velvety, silken touch on the tongue infused with the earthy aroma of smoked duck. Ambrosia on a spoon. RM22. 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.
Open Daily: 1.00pm – 12.00 am (check online)
Address: 22, Tingkat Taman Ipoh 6, Taman Ipoh Selatan,
31400 Ipoh, Perak
Contact: 05- 548 9116 / 0122 762118
Web: https://linktr.ee/scotchest1979
