Musings on Food

By SeeFoon Chan-Koppen

The one lament I have about being introduced to ‘Tai Chau’ (literally translated to mean ‘big fry’) restaurants is that the dishes in each are, as the Americans would put it…‘same old, same old’. Meaning that they all serve the same dishes and have similar items on their menus. The only variations are in the preparation styles and the skill of the ‘wok’ person in the kitchen and the flavours he/she coaxes out of the food. And that is what separates the wheat from the chafe. And what brings in the customers like myself and my foodie friends.

For eat we must and daily. And while our eager group will check out any small nook and corner with any new opening bringing one or two of our curious ones to check it out, on the whole, we end up returning to some perennial favourites or adopting some new ones that we discover. While some of these may have been operating for years, like Lo Tian Seafood Restaurant which is in the north of Ipoh close to Jelapang, serving folks from Silibin, First Garden and Taman Rishah, some others like Restoran Likarli are relatively new, catering to up-and-coming communities like the burgeoning one in Seri Botani in the south, close to the Simpang Pulai toll.

In this review, I shall cover both outlets in one go as the menu items are similar and I will highlight only those items that impressed me.

 

restoran likarliRestoran Likarli

This is a two-shoplot restaurant with well spaced out tables and one side fully air conditioned. The service is brisk and friendly and they are happy to make recommendations.

One of their specialties here that they recommend to everyone is their Mun Cheong chicken, a 90-day old (most market chickens are slaughtered at around 40-45 days) bird of the Wu So Kai or ‘whiskered’ chicken variety. This is steamed and served with a ginger/scallion paste. As the chicken has had sufficient time to grow, the meat is more hearty and voluptuous without descending into stringy toughness which some old birds are prone to do. At an average size of 3kg and above, the serving is huge and it’s advisable to request for half portions if the group is smaller.

Restoran Likarli

The homemade pumpkin tofu served with tung fun or bean thread noodles and garlic had a velvety texture and was scrumptious, as were the green peppers and black beans, the peppers still crisp on the bite with the black beans lending its smoky saltiness to the dish.

Restoran Likarli

Venison Kway Teow or flat rice noodles was delicious, the venison well seasoned and tender, imbuing its gamey flavour to the bland white noodles and raising it to culinary heights. Similarly, the salted egg yolk added to the batter of the fried sotong or fresh squid, lifted this ubiquitous denizen of the depths to another dimension.

Restoran Likarli

 

Lo Tian Seafood RestaurantLo Tian Seafood Restaurant

This is another one of my foodie friend, Ginla Chew’s peripatetic finds and considering that its so close to where I live I will be eternally grateful. Apparently, this is a coffee shop that has been open for quite some time specialising in river fish and white pomfret which is always available. As white pomfret is one of my favourite fish, I shall certainly consider making it my local ‘canteen’.

Lo Tian Seafood Restaurant

The night we went, we had the wild river fish head which came in a claypot and was absolutely mouth-watering fresh and certainly a dish I would recommend. Next came the soft shell crabs fried with salted egg yolk-crispy and umami morsels that just melt in the mouth.

Lo Tian Seafood Restaurant

The Dong Por Yoke or pork belly braised in dark soya sauce was wobblingly delectable albeit a tad too sweet for my palate. However, the next dish of Ikan Bilis Szechuan style made up for it with its sizzling spiciness tempered by the tofu cubes, long beans and onions.

The Salt Baked Kampung Chicken was average with the smokiness overpowering the subtle flavouring but the wonton noodles fried with chunks of roasted pork was tasty and excellent value at RM10. As was the Tom Yam Fried Rice. For a finishing touch we had fried Umeji mushrooms and pea pods or ‘mange tout’ embellished with crispy bits of dried sotong or squid. One dish that we didn’t get to try was their Hot Plate Har Gao or dumplings on a hot plate which I promised to return to sample on another day.

All in all, Lo Tian with its very friendly lady proprietor Choong Poh Foong, is one place I shall frequent.

Lo Tian Seafood Restaurant

 

Restoran Likarli
44 Jalan Lapangan Siber 10, Bandar Cyber, 31350 Ipoh.
Tel:  016 529 0298
Business Hours:  noon-2.30pm; 5.30-10.30pm
GPS:  N 04° 32.528’ E 101° 06.543’

Lo Tian Seafood Restaurant
11, Jalan Raja Perempuan Mazwin, Taman Rishah, 30100 Ipoh.
Tel:  05 528 3575
Madam Choong:  012 556 6557
Business Hours:  5pm-midnight
Closed every fortnight Wednesdays
GPS:  N 04° 36.6’ E 101° 03.32’