“Xia Mi” Yam @ Weng Kee Seafood Restaurant, IpohJune 29, 2010 | 9,574 views
Has the Motormouth lost his mind? Or teeth, going for Baby Food now (those gooey, yucky stuff) instead of raw, crunchy and fiery delights? 🙂
Whatever it was, I sure did not regret bumping into Reana’s post HERE, on how she relished every bite (or rather, spoonful) of the braised yam/taro with dried shrimps. Listed as “Xia Mi Yam” in the menu, you might be wondering aloud what in the world is that ancient-sounding Chinese dish. A clever combination that worked wonders for us, the other dishes at Weng Kee Seafood did not disappoint one bit. Understandable, considering that the chef of the restaurant, Mr Chan has been donning his aprons and frying up the wok for a good 30 years now.
Since 1980, Weng Kee Seafood Restaurant has undergone serious renovations, but still retaining the charm and quality of the food. Booking in advance is highly recommended, for the place can be very crowded on weekends.
Nai Yau Kam Foong Yue (Butter Tilapia Fish Fillets) – A whole tilapia fish (or “Fei Zhou Yue/Kam Foong Yue”) filleted, deep-fried to crispy perfection, then topped with shredded eggs cooked in a creamy-based sauce, and lots of curry leaves to perk the flavours up.
Thankfully we arrived a good half an hour before 7pm. Every single table in the restaurant was reserved for the evening! Not that the restaurant’s ultra spacious, for there were only about 10 tables, and two more on the outside.
The menu came with English translations, hence you don’t have to rely on the power of “I spy with my little eye” technique and order whatever the neighbouring tables are feasting upon. Or, you can trust Mr Chan himself, and let him recommend the signature dishes, or go for the daily specials.
Four Heavenly Kings – Stir-fried petai (stink beans), kacang botol (winged beans), long beans and ladies fingers (okra) with lots of onions in “sambal belacan” sauce.
The crispy tilapia fish fillets cooked in their signature method; the “Nai Yau” (butter cream) way is a hit with the children for sure. Not that we are complaining though, as the fillets of tilapia were not reeking of muddy taste, yet the flesh was firm, sweet and even moist albeit the harsh manner of being deep-fried. And the topping of egg floss with curry leaves was addictive, combining a sweetish, milky taste with a faint piquant aroma from the curry leaves (they’re edible, by the way).
Steamed La La Clams with Ginger and Coriander in Soy Sauce
The Four Heavenly Kings (Sei Dai Tin Wong) dish is so named because of the complementing combination of four types of greens; stink beans, long beans, winged beans and okra cooked in a pungent and slightly spicy sambal belacan (chili paste fried with fermented shrimp paste). One of the better versions I have tested in Ipoh, the sauce did not overwhelm the individual characters in this dish; the petai being their stinky and crunchy self, long beans and winged beans still with their natural crunch and not soggy, and the ladies fingers/okra was soft and absorbed the delicious sauce. The addition of lots of onions rendered the dish with a distinct fragrance and sweetness; balancing out the fiery kick from the sambal.
The La La (Clams) steamed in soy sauce was a highly recommended dish from the chef himself. Deservedly so, for the clams were fresh and sweet, albeit a little smaller than expected. We detected no unpleasant bits of gritty sand nor stale/fishy taste.
And the dish that probably can be found at Weng Kee only to this date; Xia Mi Yam or Braised Yam with Dried Shrimps
We are die-hard fans of yam dishes. Yes, from the classic Teochew dessert named “Or Nee”, or steamed yam with ginkgo nuts (and occasionally, a sweet pumpkin or sweet potato paste), to steamed taro cake (“woo tau koh”), and braised pork belly with yams (“woo tau kau yuk”) to fried nin gou with yam and sweet potatoes.
Hence, although the Xia Mi Woo Tau (Braised Yam with Dried Shrimps) did not come across as one of their forte, but we succumbed to the allure of a potentially yam-orgasmic sensation. 🙂
And the dish was a crowd-pleaser. Soft cubes of yam seated amongst their mashed cousins, with the aromatic dried shrimps, shallots, and scallions intermittently appearing within the scoopful of goodness. I do not know how to rate this; as a main dish or an appetizer (or maybe a savoury dessert?), but I am darn sure Mum and grandma will be back again just for this dish.
The meal came to RM59.70/USD18 for the three of us, a reasonable price to pay given the rather generous portions especially the fish. And Weng Kee serves individual meals at well, from about RM4.50-RM5 per dish.
WENG KEE SEAFOOD RESTAURANT
20, Tingkat Taman Ipoh 6,
Ipoh Garden South,
31400 Ipoh, Perak, Malaysia.
Telephone : 605-545 1215, 6012-517 3686 (Michael Chan)
Business hours : 11.30am – 3.00pm, 6.00pm – 10.30pm.
Closed on Wednesdays.
Here’s a GOOGLE MAP to Weng Kee Seafood Restaurant
This restaurant is situated next to Scotch Pub, the famous Western diner since ages ago.