A potpourri of robust flavours; slivers of filleted black tilapia fish, pickled cabbage, dried red and green chillies from China and fragrant cloves of garlic boiled in a broth that was savoury, tangy and slightly spicy at the same time.
Ever since the ‘demise’ of the last remaining Szechuan restaurant in Ipoh, this city built from the glory days of tin mining has since been left in the lurch; a town devoid of authentic, ethnic Chinese cuisine that stretches far beyond the Cantonese, Hakka and Teochew categories.
After a relatively satiating dinner at Canton Palace the night before, we spied with our little glutton eyes a striking red signboard of a restaurant named Zi Long Restaurant (translated to Purple Dragon … but sadly, not “Barney” as we all know it! ).
Their specialty? Szechuan cuisine. And VERY close to the real feast served in China. Read on to know why. Read the rest of this entry »