Motormouth From Ipoh – Asian Food & Travel Blog

Crispy Yam Basket filled with Kung Pao Chicken

Take 2? You’re right on the mark there. Sam Poh Restaurant is not exactly fresh news, neither was this an ancient piece of fanfare. Read my first review of the relatively new kid on the block around Tambun/Ipoh Garden East area and drool at the sight of Yam stuffed with Smoked Duck and Claypot Braised Pig’s Tendon.

To most of the people, Sam Poh (Three Treasure?) is a gem waiting to be discovered. Or at times, the selfish alter ego takes precedence and they would rather have this establishment shy away from the limelight.

Me? I’m definitely sharing my second experience there.

You see, the few REALLY good ‘dai chow’ places in Ipoh (go scout through this list); the true blue classics that need no media coverage or advertising are scattered in the most secluded of coordinates. There is practically one in every neighbourhood from north to south, and east to the west. And then some.

More often than not, aside from a handful of extremely popular ones (Sun Marpoh, Tuck Kee and Pusing Public/Mun Choong come to mind) the ‘dai chow’ places cater to the locals more than the tourists.

The latter would be too engrossed in hunting down ‘nga choy gai’ outlets, sipping white coffee for tea break and bargaining for pomeloes elsewhere.

Curry Fish Fillet

Sam Poh did not change much from the first visit; though the crowd was slightly thinner. Maybe it was not the holiday season as it was during my first try. But they decorated the walls with large, blown up, almost sepia-toned shots of their signature dishes.

But with no names. How frustrating.

Anyway, they have printed menus with English translation, so feel free to put the S Translator (hehe) to rest.

Sambal Belacan Kangkung

This round, we ordered four dishes; one of their famous dish of Crispy Yam Basket (or yam ring) filled with boneless strips of Kung Pao chicken within. The soft, mushy yam was unlike the common hollowed, stingy chunks coated in greasy batter elsewhere. Instead, the mashed yam was a thick, dense layer coated in a light, crispy batter. And this took the spotlight away from the sweet and spicy chicken within, really.

The claypot curry fish fillet was heavenly when paired with white rice, though this clearly was not their best bet to win fans over. Don’t get me wrong, the firm grouper fillets were fresh and all good, yet the curry left much to be desire. Shatin Court’s Ting Hoe cooked theirs to a comparatively better degree.

A dish that never failed to entertain the kid in me (don’t laugh) was this sweet and sour boneless spare ribs. A cross between Pai Kuat Wong and Gu Lou Yuk, this will definitely win the hearts of many. Even the young-at-heart. And finishing off with an above average rendition of Sambal Belacan Kangkung; a perennial favourite of mine.

The total damage came to slight less than RM60/USD20 for the four of us; a predictably agreeable sum to pay judging from the previous visit and this one. A safe choice and I daresay one of the better ‘dai chow’ restaurants out there.

SAM POH RESTAURANT (non-Halal)
17, Persiaran Bandar Baru Tambun 16,
Desa Tambun Indah,
31400 Ipoh, Perak, Malaysia
Business hours : 5.30pm until late. Only for dinner.
Was closed on a Monday, but not fixed.
Tel No : +6016-551 6869
GPS Coordinates : 4.620993,101.136032