Sin Hup Kee Restaurant @ IpohAugust 9, 2010 | 6,126 views
Sin Hup Kee Restaurant @ Jalan Leong Sin Nam in Ipoh – A favourite with MANY Ipohans, and even the out-of-towners. Just read worldwindows’ review to have a hang of things.
Okay, so this may be the most famous Chinese restaurant in Ipoh that I have missed doing a proper review, after all these years of blogging. Aside from renowned names such as Wong Koh Kee, Mun Choong, Sun Marpoh, Soon Fatt, Peng Tau and Hoong Tho, Sin Hup Kee is probably one of the better hidden gems in Ipoh; a hit amongst the local diners yet not as mainstream nor lapped up by the hungry wolves of the media.
That being said, Sin Hup Kee (SHK) opened a branch in Puchong back in April of 2010. I retract my statement earlier. So they HAVE gone mainstream now?
Signature Dish #1 – “Kon Jin Gai”; a dish of pan-fried chicken with a sweet and sticky gravy. Should be a hit with the young ones.(RM8.00/USD2.40)
Sin Hup Kee originated from a different lot on the same road of Jalan Leong Sin Nam, serving up delicious and homecooked style of ‘chu char‘ dishes since as far as I can remember.
As the general rule of thumb when dining in ‘chu char‘ restaurants in Ipoh, you either put your faith in the captain’s recommendations, sneak a peek at what the others have ordered, or getting prepared by reading reviews prior to the meal.
The Pan-Fried Chicken came in a reasonable portion for four, with meaty cuts being coated with a sticky, and yet slightly oily gravy made from a combination of different sauces. Soy sauce and dark soy sauce are definitely used in the gravy, but I could not put my finger on the other components. A cross between sweet and sour chicken, Guinness Chicken and Marmite Chicken. If you know what I’m getting at ….. Still, this is THE dish you must order if it’s your first time here. Suffice to say, even Grandma lapped up her pieces of chicken with relish.
Signature Dish #2 – Sam Wong Dan aka Steamed Triple Egg Yolks. A combination of chicken egg, century egg and salted egg. So smooth it slid down the throat. RM6.00/USD1.80
For a lazy eater (like yours truly) the 3 Wong Dan is almost God-sent. Wobbly eggs steamed to perfection, with generous slices of century egg (beware; this was even featured in Fear Factor once!) embedded within. The only other place that managed to get this right was Wong Koh Kee (WKK) in old town, but that’s in a whole different league altogether. And WKK only opens for lunch. So for dinner, SHK’s the place to go.
Signature Dish #3 – Assam Fish Head; piquant and tangy, though I prefer my Fish Head curry to be fuller, with a richer and robust curry flavour instead. (RM26.00/USD7.90)
Though many have raved about the Assam Fish, I did not enjoy the diluted gravy which was punctuated with a tangy zest from the tamarind juice, but lacking in the flavour department. Usually, I prefer my fish head to be cooked in curry instead, or at least curry assam; for that full-bodied, creamy quality of a santan-laden curry. But this Assam version might suit your preference if you have an aversion to rich, coconut milk-heavy gravy.
Not as Signature Dish of Sin Hup Kee’s, but no meal is complete without some greens. So we had our stir-fried sweet potato leaves (shu miu) with garlic and red chillies. (RM4.00/USD1.20)
If you had noticed, the pricing at Sin Hup Kee is really competitive. Aside from the fish head (a grouper’s, I believed), the other dishes were all below RM10 each. This, in spite of the fully air-conditioned outlet with a steady stream of customers.
Do call to reserve your table before arrival if you plan on dining during peak hours on a weekend or public holiday. You will not regret that decision. Trust me.
We arrived at about 6.30pm on a Saturday evening. About 15 minutes later, the place was packed to the brim !!!
The other dishes that came highly recommended from a few resources are “Fo Yim Pai Guat“; a dish of spare ribs, the MANY varieties of beancurd (read Ipoh Chai’s musings), and so forth. Reana suggested to give the Braised Fish Head a miss though. If you are seeking for a good Braised Fish Head or “Hoong Siew Yue Tau”, go for Wong Koh Kee’s version instead.
Sin Hup Kee also makes their own Nyonya Kuih; the Kuih Talam being a particular favourite of many. But at RM3.00/USD0.90 for 6 bite-sized pieces.
Strange enough, Sin Hup Kee bakes and makes their own kuih-muih (sweet snacks). A particular favourite of ours happened to be the pumpkin ‘fatt gou’ (prosperity cakes), but sadly discontinued for the time being as the lady boss is busy running the other branch in Puchong. The Kuih Talam is another yummy delight, with real pandan juices used and a slightly saltish layer made from coconut milk on top.
“Now that Sin Hup Kee’s out of the way, I wonder where will I target next?”
SIN HUP KEE RESTAURANT
No 17, Jalan Leong Sin Nam,
30300 Ipoh, Perak, Malaysia.
Telephone : 605-242 3128.
Business hours : 11am – 3pm, 5pm – 10pm.
Closed on Tuesdays.
Here’s a GOOGLE MAP to Sin Hup Kee.
Puchong Branch : SHK Restaurant
No 64, Jalan Puteri 2/4, Bandar Puteri, Puchong,
47100 Selangor, Malaysia.
Telephone : 603-8063 9498, 6013-244 9990.