Restaurant Teo Chiew Ipoh

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Restaurant Teo Chiew Ipoh

A drive from Kuala Lumpur to Ipoh is not a difficult task, head to the North South highway and within 2.5hours you will land yourself in Ipoh. I did this yesterday and head right away to this place called Restaurant Teo Chiew at Maxwell Road not far away from Kuala Kangsar Road and meet up with Mr Lim the owner himself. I was so lucky. Great innovative man himself, carrying an abundance of food experience while his wife heads the kitchen over nearly 20years. The two is definitely the Bonnie and Clyde of the food. Having to hear of his eating around story I was amazed. I am definitely his new crusader!

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This place is definitely a no-frills restaurant and every dish I had was very affordable and within my budget. I just fall for it right away !

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First came to the table was this Teo Chiew dish Kai Lan and Roasted Pork Knuckle Cassoulet and it was such an interesting dish. I usually sitr fried my Kai Lan with oyster sauce but here, they had them cassoulet. Something I unheard off. I was told how it was make, well kept secret of course for now. At the first taste had a slight hint of bitterness after taste but after a few spoon it was truly addictive just like cocaine, lol. I definitely recommend this dish but I would advice to make advance order first before you get upset as this is one of the most fast moving dish here. First in First out ! :)

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Well walking to the table was this Apple Cider Chicken that kept hounding me even in my sleep last night, yeah I don’t joke. I like how apple cider played into Chinese cooking. Definitely a western influence dish, but the outcome was genius as the chicken was pan fried to fragrant and the cider sweet infused into the dish with such great temptation. Outcome was a perfect chicken dish. Truly enjoyed.

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The Vinegared Pork Knuckle was done to perfection something that had caught me off hand. I do cook this at home with my mum’s simple recipe but here I noticed the different. The meat here was done with slightly hard in biting taste and rather soft, dry and overcooked. I noticed such meat cooking had been implemented in Bak Kut Teh and they called it “Sang Yuk” in Cantonese. Well I like the balanced taste of the vinegar as two type of vinegars are being make into play here, sweet and the sour one. Where as at my kitchen I only use the sweet one. I love theirs!

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As I moved on I tasted their Steamed Sliced Pork Belly and Yam with fermented beancurd as very homemade dish yet filled with such tradition. A dish most Malaysian Chinese can associate with. Here their creation had less five spices and the taste was mild and not over-powering. I was so overwhelming that they finely select their pork belly and make sure each slice had a seven layers in it, layer of fats and meat. Damned syiok when I see this as I am guaranteed that the high quality in the food is totally retained. Awesome! Confession: I had walloped the whole dish all by myself, yes I like it !

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I was lucky as I managed to try out their own Fried Porridege and it was prefectly done, Their was thick and filled with load ingredients like minced pork, dry shrimps and the secret ingredient powdered dry squid. So Yummy.

Hey do come to this place for a try if you happens to be in Ipoh which I highly recommend but bookings is needed to avoid of not getting table as they have only limited chefs to cook for you to retain the quality.

Restaurant Teo Chiew
10 Q, Jalan Tun Abdul Razak,
(previous known as Maxwell Road)
Ipoh, Perak

https://m.facebook.com/teochiewIPOH

One comment

  • July 12, 2013 - 12:22 pm | Permalink

    Mouth-watering, love the generous amount of coriander and spring onions topped on the fried porridge
    Ken´s last blog post ..Bintang Rock Buffet & Rock Platter @ Hard Rock Hotel, Batu Ferringhi, Penang.

    Reply

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