Famous Hakka Mee @ Hugh Low Street, Ipoh

I first discovered Hakka Mee as a teenager at Petaling Street more than ten years ago. That time, its unique savoury flavor struck my palate because we never had this kind of noodle in Penang. Since then, I have been hooked to it.
I used to enjoy one Hakka Mee in Kajang (now closed or shifted else where) where the noodles was made using spinach and boy, was it delicious. Then I travelled down to Seremban where Hakka Mee is said to originate from but found that it was only decent at best.

Ipoh-Hakka-Mee

Ipoh is also famous for Hakka Mee and typically served along with Yong Tau Fu like a combo meal. During my last trip to Ipoh I tried the Hakka Mee (supposingly to be popular with the locals) at Paris Restaurant located just a stone’s throw away from Guan Heong.

I first discovered Hakka Mee as a teenager at Petaling Street more than ten years ago. That time, its unique savoury fla...

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The Steakhouse @ Changkat Bukit Bintang, KL

What should you do if you want to promote your restaurant? Simple. Just send out mass emails to bloggers asking them for ‘food reviews’, that’s how. It doesn’t even matter if your restaurant specializes in steak and yet the invited blogger prefers the meat to be ‘well done’. Best of all, it usually works too.
I was one of the invited bloggers to ‘review’ The Steakhouse but I turned down the request because of my no-invitation policy. If you are wondering why the need for me to clarify this, simply because I want to emphasize the neutrality of this post, unlike of the tens and twenties of sugar-coated write ups you will find on the Internet.

Steak

OK, now that is out of the way – The Steakhouse does serve delicious steaks (choose between Aged Black Angus and Australian Grain Fed, price ranging RM68-RM108) and they know what they are doing. The steaks are well-cooked and properly rested before being delivered to you so it’s tender and juicy. One thing to note about the steaks here is that they have minimal to no seasoning or spice and the sauce is served separately. Great if you like ‘honest’ meat in its natural flavor, but could be slightly annoying for those with stronger taste preference.

What should you do if you want to promote your restaurant? Simple. Just send out mass emails to bloggers asking them for...

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Babi Guling Pak Dobiel @ Nusa Dua, Bali

Most people who had been to Bali will tell you that Babi Guling (roasted suckling pig over coconut husk fire) is a must try local delicacy. Unless your diet is restricted by health, religion or personal beliefs, there is simply no excuse to miss eating Babi Guling in Bali. Else, the your trip is in vain. It’s almost like going visiting Penang and not eating Char Koay Teow!
But of course, as always there are also non-believers who swear off this dish because they felt it fell way off their expectations. Well, I can only say that they had been eating at the wrong places.

Pak-Dobiel-Babi-Guling

Anyway, if you Google around you will see that Ibu Oka at Ubud is most famous thanks to Anthony Bourdain’s endorsement. To be honest I would have eaten at Ibu Oka as well if I did not ask for a second opinion on the social network. A friend who had been to Bali before responded and directed me to Pak Dobiel at Nusa Dua instead.
But just so you know, even though I felt Pak Dobiel’s Babi Guling is tasty enough to be recommended, my Balinese tour guide in his on words commented that it was “parah sekali” if compared to the best one he had. So, don’t take my recommendation as a foreigner too seriously, as it is only good as a last-ditch resort.

Most people who had been to Bali will tell you that Babi Guling (roasted suckling pig over coconut husk fire) is a must...

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Guan Heong Biscuit Shop @ Jalan Sultan Iskandar (Hugh Low Street), Ipoh

Desserts and pastries are the common souvenirs to buy when one visits Ipoh. Instead of going for the usual big names to get these goodies, why not stop by one of the oldest biscuit shop in town instead? How old exactly you ask? Well, the shop was set up back in 1918 so that makes it 95 years old – only 5 years shy of a century. And the current sifu Mr.Sitt is the third generation running the Guan Heong Biscuit Shop.

Teochew-Biscuit

Guan Heong has a long list of products but they are particularly famous for their Floss Biscuits as mentioned in my previous post. Besides Floss Biscuits, they are also one of the very few bakeries in Malaysia that still makes Teochew and Hokkien mooncakes. These unique mooncakes are really rare in the market and contain extra-ordinary ingredients.

Guan-Heong-Teochew-Biscuit

The Hokkien mooncakes‘ fillings are made with fruit seeds, orange peel and fried shallots for the sweet and tangy flavor, while the Teochew version has extra ‘mui choy’ and lotus paste with emphasis on the former.
From the ingredients you can probably tell the Teochew and Hokkien mooncakes could be an acquired taste if you are used to eating the conventional mooncake flavors. So I would recommend you to try some free samples at the shop first before deciding whether to buy.

Desserts and pastries are the common souvenirs to buy when one visits Ipoh. Instead of going for the usual big names to...

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