Red Wine Mee Sua & Pork Knuckle @ Lido Restaurant, SitiawanMay 20, 2010 | 13,951 views
Okay, I did promise a post on Foo Chow/Fuzhou (or Hock Chew) food in Sitiawan right? Before we headed over to Swiss Garden Golf Resort & Spa at Damai Laut to jump start the week, we detoured a short distance to Sitiawan for lunch.
I have written a considerably aplenty number of posts on Sitiawan food, ranging from the seafood delights to Foo Chow cuisine, or what you can devour in half a day flat. In short, I LOVE food hunting in Sitiawan-Seri Manjung, for you can find a diverse array of cuisines there.
Red Wine Mee Suah (Rice Vermicelli Noodles) – A classic Foo Chow delight, just don’t watch Saw, Texas Chainsaw Massacre, or even any of the Twilight saga before having this!
Lido Restaurant in Sitiawan is another one of those air-conditioned restaurant that opens for lunch and dinner (not unlike the famous Bei King), and from the looks alone you can pass judgment on its long-standing legacy, and most-revered reputation amongst the locals, and tourists alike.
The ‘menu’ on the wall, almost reaching the ceiling. Though sadly, I could not decipher even one dish. Pathetic eh? No worries, for I’m ever the thick-faced one and proceeded to ask for recommendations from the captain himself.
Lido’s Signature Crispy Beancurd
With no intentions to stuff ourselves silly (this was barely lunch hour, after all), we settled for FOUR dishes; all of them came highly recommended.
One thing you can’t miss is the Red Wine Mee Suah, a classic Foo Chow dish that might just conjure up memories from the olden days (and inevitably, the ensuing grandmother stories…) if you drag along the elderly to this restaurant. The red wine of course, refers to the fermented concoction from the red yeast rice, NOT the red wine originating from grapes, and definitely not related to the merry-stomping-and-squashing-on-the-grapes-with-bare-feet wine production technique.
XO Sauce Four Heavenly Kings
Comparing Lido’s red wine mee suah (Mee Suah is a type of very thin rice vermicelli noodles, very famous and also produced here in Sitiawan itself) to Bei King’s, me and Tall Gal unanimously agreed that Bei King did a slightly superior version; with a little more kick in the soup. And don’t worry, you don’t get intoxicated or tipsy by merely sipping or slurping on the blood-red soup.
The XO Sauce Four Heavenly Kings comprised of four types of vegetables, but my favourite ‘petai’ (stinkbean) was being sorely missed this time around. Instead, Lido creates their patented version with ladies fingers (okra), long beans, brinjal (aubergine/eggplant) and cabbage, cooked in a most sumptuous sauce that was the right balance of the savouries, slightly sweet, and with a spicy finish.
Red Wine Pork Knuckle – AFTER the butchering right in front of our eyes !!!
Red Wine Pork Knuckle – A seldom available dish in the other Foo Chow restaurants, cooked with a much thicker gravy compared to the mee suah.
The Red Wine Pork Knuckle was also being forced on us highly recommended, successfully coercing us into ordering TWO red wine dishes in the same feast! Okay okay, but notice that the red wine gravy used to braise the gelatinous pork knuckle is different from the red wine concoction used to cook the mee suah with chicken.
The gravy in this case, is immensely thicker, flavoursome, and with a tangy-sourish edge. As explained by the captain himself, during the fermentation process, the upper layer of the wine is the diluted liquid used to cook the mee suah and chicken with, while the precipitated, dense layer at the bottom of whatever container they use is not wasted; but instead goes into the cooking of this humongous herbivores’ nightmare!
Foo Chow cuisine incorporates a lot of fresh ingredients, emphasizing on ‘xin mei‘, or the umami taste. And to stimulate the palate further, we usually see dishes such as sweet and sour pork, sweet and sour fish, fish maw braised in a soupy, hot and sour broth, etc. See the pattern here? Everything screams for more RICE!!!
Restoran Lido – A throwback to the golden era … Can this withstand the heat of commercialization? Only time can tell.
The meal came to RM76.80/USD24 for the five of us inclusive of rice, and chinese tea. Reasonable I’d reckon, for the place was fully air-conditioned, the service attentive, parking’s a cinch, and best of all; the portions were more than ample for 5. Lido Restaurant also whips up a rather mean ‘Poon Choy’ (a Hakka specialty; comprising of a gigantic pot filled with layers after layers of scrumptious goodies), according to my colleague, NK.
But most importantly, this is one of those Foo Chow restaurants that is still thriving, amidst the wave of commercialization, and the disturbing trend of old-school eateries slowly dissipating with time. Let’s all preserve places like these, and not fall into the charms of fast food outlets, kopitiams, and fusion-hybrid-whatever cuisines.
52, Jalan Dua,
Taman Sitiawan Maju,
Telephone : 605-692 2784, 605-691 0985
Handphone : 6019-559 5985 (Tiang Chiong Guong)
Business hours : 11am – 3pm, 5pm – 10.30pm.
Here’s a GOOGLE MAP to Lido Restaurant in Sitiawan.
Directions : Lido Restaurant is located behind of The Store in Sitiawan. If you’re coming from Ayer Tawar’s direction towards Sitiawan, once you reach the crossroad with Kentucky Fried Chicken on your right, go straight. You will see The Store Departmental Store on your right, soon enough. Make a U-turn when you can. Then proceed to the back of The Store. You will see Lido Restaurant at the very corner on Jalan Dua.
## See from the other perspectives?
Ravejoint explains about the Lu Mien.
Broken Arrow celebrated Father’s Day 3 years ago here.
Rasarasa.net tells the story behind the brand
My Lumut wrote a short piece about Lido, and the ‘Big Guy’?