Wednesday, October 21, 2009

There's something about A'shore

My last few weeks in Ipoh are all about discovering new eating joints and testing my taste buds. If there’s a place that deserved repeated visits, it must be darn good.








I’ve been to this place A’shore for 3 times thus far and each time, we found something nice that we adore.








Somehow, this place is always packed with frequent customers and we have joined their ranks in becoming fans, too. In fact, we've caught many colleagues from the general hospital having their meals here...I guess it's conveniently close to our habitat after all









It was tucked in a quiet row of old colonial town-houses on the road linking majeedia mamak shop and Koh Samui restaurant..you know, the old greentown area near Cowan Street.






Firstly, we tasted the famous fried kai-lan. The funny thing is that when kai-lan is fried this way, it resembled sea-weed. There is no bitterness or oiliness to this amazing dish, which is healthy and tasty.





Then we tried the steamed fish which was mediocre to say the least. At least it was fresh. On the other hand, the butter-milk chicken was great. The creamy, savoury gravy complimented the crispy chicken very well.







Anyway, the next time I was there..it got even better. The tofu looked cute and tasted great. The sauce is filled with egg-y goodness and the filling has this little dot of salted egg yolk (which I really like).





Surprisingly, we ordered something very traditional as recommended and was pleased with a little pot of filled with appetizing braised vinegar pork trotter. It was just the right mix of sourness and sweetness. Ah, the right balance really counts.








So I've come to realized that there are plenty of good food in Ipoh I've yet to unearth. Hopefully my dear housemates will carry on the tradition of discovering more good eateries and bring me to more new places in the near future.




1 comment:

ijongh said...

Try their curry fish head, belacan fried mixed vegetables ( with or without petai) and special pork ribs.