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Men Lok Seafood @ Hutan Melintang, Perak

September 2, 2009 | 5,074 views
Hutan Melintang in Perak remains as a mystery to most. Not exactly a forest, although not without its fair share of palm oil plantations lining the trunk roads leading to Sabak Bernam and Bagan Datoh. A small town in the Hilir Perak district in southern Perak, this town had us keeping our fingers crossed, all the while scratching our heads and wondering; “How did Hutan Melintang got its name?!”

Men Lok Seafood Restaurant – A small gem amidst the quaint fishermen’s village
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Kok Beng Chicken Rice @ Taiping, Perak

August 29, 2009 | 6,883 views
Purpotedly one of the Top 10 BEST Chicken Rice in Malaysia (featured exclusively on a ntv7 and Guang Ming Daily’s joint hunt for the best in Malaysia, back in 2007), Kok Beng Chicken Rice has been gracing the grounds and gourmet scene in Taiping for a good 16 years.

Sinful, caramelized goodness on the hangers

Previously operating from another lot, Kok Beng has since relocated to this new outlet on Jalan Kota in Taiping in 2000, and has been doing rather brisk business on a daily basis.

Ong Kok Beng is the proprietor of the chicken rice, a friendly chap probably in his late 30′s, or 40′s. An estimation of course, but given his cheerful demeanour and approachable aura, he could well be in his 50′s without people realising it. :)

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Hoi Seng Restaurant @ Ipoh Garden

August 26, 2009 | 2,165 views
A new Chinese diner opened its door to business recently (15/8/09) at a most strategic spot in Ipoh Garden, directly facing the roundabout nearest to the post office. Not exactly ‘new’ per se, given the fact that Hoi Seng seemingly originates from another Hoy Seng (notice the difference in spelling?) in Batu Gajah Perdana, near to Pusing in Perak.
Seemingly because I did not manage to confirm the rumour, as the whole place was buzzing with activities, almost catering to a full-house crowd on the evening we had our dinner there. An impressive feat, as the restaurant can seat up to a grand capacity of 50 tables of guests, if there’s any function or occasion being celebrated at the premise.
Spacious, grand and bright decor – A perfect setup for a wedding dinner
Jusco Kinta City is still suffering from the spreading-like-wildfire rumours (or truth, I can’t determine for sure) about the devastating pandemic hitting the departmental store since weeks ago. People are being wary, thus staying away from enclosed public places such as shopping complexes, schools, gatherings, and even offices.
But much to my chagrin, restaurants, eateries, kopitiams etc are still patronized by the masses, as if everyone’s brandishing the devil may care attitude. How cool. It was drizzling that weekday evening, but Hoi Seng was doing such brisk business, one may be forgiven for thinking that this restaurant has its own loyal following for some time now.
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Kam Hor – Ipoh’s Nga Choy Kai/Ayam Tauge

August 16, 2009 | 5,319 views
Since the previous post was on Nga Choy Kai/Ayam Tauge/Chicken Bean Sprouts (click HERE for some Buntong Cheap Eats), might as well dig deeper into the backlogs, and allow yours truly to write on another similar Ipoh’s specialty …..

This shop has TWO entrances on both ends; The front and back portion of the shop can seat the customers. Loads of them during dinner hours. Be prepared for the wait.

The patient, gentle and careful uncle. Just don’t expect your food to be served in a blink of an eye! And the smooth, incomparable Hor Fun. Read the rest of this entry »

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Sun Marpoh Restaurant in Ipoh – Lingering Memories from My Childhood

August 11, 2009 | 4,387 views

I was practically trained to recognize my foods, & developing my raw, untrained tastebuds since early childhood days. I lived in Pasir Puteh in Ipoh since I was born, then subsequently moving to my current home (cannot disclose location … scared got stalkers! LOL.) for about 15 years now.

Yup, I’m an ancient brontosaurus from the Jurassic era. So what? I can still chew on the fats, and bite on the bones. HA!!

Gigantic, crispy & tempting deep-fried pork hand (zhu sau) served with the thick, gooey sauce

Back then, I was already munching on sweet and sour pork, lemon chicken, sambal petai and whatever else that was considered ‘hot’ back then. Of course, no salted egg chicken/prawns/squids/crabs, nor ‘Yin Yang kailan’, or ‘Nai Yau’ (Butter Cream Sauce) this & that. Read the rest of this entry »

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Good Taste Chef – Klang’s Bak Kut Teh in Ipoh?!

August 8, 2009 | 2,233 views
Normally associating good Bak Kut Teh with Klang, or Subang Jaya, or even Kepong, (OK, don’t throw tantrum yet if your favourite BKT is not mentioned. Where else?) one wouldn’t even think of savouring hearty Bak Kut Teh in good old Ipoh.
But things started to pick up recently. Remnants of shattered BKT fairytale seems a little distant now (you should hear, or rather, read some of my previous mishaps, in some of Ipoh’s BEST BKT …. but more on those in later posts. Or in the next life. Hah!).
Believe it … or not. Though I’m lapping up the story with a pinch of salt myself. :)
Anyway, on June 20th (if I’m not mistaken … very hard to memorize conversations nowadays. grey matter seeping out like no tomorrow), Good Taste Chef Restaurant opened its doors to the fidgety/choosy community of foodies in Ipoh. Read the rest of this entry »
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Pudu’s Roast Goose @ Chen Chen BBQ

December 11, 2008 | 2,102 views
Pudu is famous for its roasted meats. All the non-halal stuff (read : porkylicious), and the rather elusive roasted goose. It’s rather tough finding a good roast duck stall, let alone one which sells roast goose. Unless you’re willing to travel all the way to HK, but that’s another story ….
A simple stall with shades at the corner of a row of shoplots/houses
It was surprisingly, my virginal visit to that area in Pudu. Situated within the vicinity of Chin Woo Chinese school, and a stone’s throw from Times Square and Pudu LRT station (or at least it’s rather near to me …. I was not the one driving =P), the stall is right by the side of Jalan Seladang, with the signboard (pic above) jutting out onto the street for good measure.
Of course, comfort comes second if you’re eating at Chen Chen. Comes rain or shine, the shelter under the roof housing a few tables (roughly 10, at most) is your only sanctuary for a bite of their famed Golden Roasted Goose. But rest assured the service’s prompt and warm.
Gather round with colleagues, friends or family and have a feast here
The owner of the stall, all decked in white is helped by his wife, and a few ‘international‘ staff running the errands and serving as waiters.
The sauces for dipping – A thicker and black plum/hoi sin sauce (or was it?) and the sweet/sour sauce with raw spring onions (background)

A platter of guilt
We had the Char Siew (Caramelized BBQ pork), Siew Yoke (Roasted Pork) and a Roasted Goose Drumstick. Served with the brightly yellow turmeric rice which was slightly bland, compared to the usual chicken oil rice, and a complimentary bowl of soup of the day (it was radish, if I’m not mistaken. See my amnesiac attack at full force …. ).
I’ve a shot of the rice somewhere ….. but again, it’s escaping me. =P


An XL-sized drumstick of the goose … @ RM18

They sell a goose at RM110, and half a goose at RM55. Of course, ordering half a goose is silly unless you go in an entourage of four or more. Hence, the drumstick. The skin was roasted to perfection, though not crispy at all, and the sweet & gamey flavour of the goose was not revolting. But resembling the taste of a duck, uncannily.
He roasts his geese with such TLC, the colour, browning of the skin, and texture was almost perfect. But I expected much more than this, as I’ve not had any goose meat for aeons. And I missed HK’s Yung Kee. Sigh ….

Crispy, and FAT Siew Yoke

Not too worry, if spending an arm and a leg for a goose does not sound feasible, opt for the other cuts. Like their crispy and tender Siew Yoke. One of the better ones I’ve tried, though I’ve not discovered the REAL thing at Wong Kee in Pudu, attested by the other floggers.
The Char Siew was OK, not outstanding, but obviously better than most served with wantan mee, and the reddish-parametered ones commonly found in any chicken rice stall. At least at Chen Chen’s, the Char Siew is caramelized well, drizzled with their own concoction of sauce, but rather tough due to the lean meat served. Should’ve asked for EXTRA fatty ones …..
The EXTRA sour Chinese Mustard (Kai Choy) … a common staple found in chicken rice stalls
There was also a shot of the rice, and the soup. Now I’m confused. Maybe the after-effect of the LONG holidays. TGIF …. tomorrow. ;)
Location : Chen Chen BBQ is at Jalan Seladang, Off Lorong Yap Hin, Kuala Lumpur
(Tel: 012-233 3083. Open: 9am-6pm. Non-halal).
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