All The Latest Best Food Exploration & Reviews in Ipoh

Help the Small Businesses: Grove Diner

Pictures by Gisele Soo

Grove Diner

SeeFoon makes merry in a marble manor

When your family is in the marble business, it’s natural that all your decor highlights would be in marble. But when your floors, table tops, bathroom basins and a whole flight of stairs are in large slabs of marble, then you know that this restaurant is a “no-expense spared” venture, funded by people with deep pockets.

I pass by Tambun road often, on my way to the Echo office and have noticed this well decorated facade of a bungalow set back from the main road with the name Grove Diner emblazoned across the front. Intrigued, I have promised myself to check it out but was put off by friends’ negative feedback.

Until recently, after MCO when I was determined to help the restaurants that were languishing and decided to give Grove Diner a go. First of all, I was put off by the name Diner which is more suited to a downtown shopfront with banquet seating and quick fast food items.

The marble staircase, a popular photography spot

Not in this luxurious space though, with marble everywhere.

But of course, a well decorated restaurant does not guarantee satisfied diners. It’s the quality of food that counts and where and how well the Chef was trained.

Well I was in luck.

Proprietors Andrew Koo and wife Sharon Chew had just hired a new Chef who had been there only for two months. Trained in western cuisine and having worked in Singapore for more than 8 years, the Chef is turning out superlative dishes, delicate and in fine dining fashion, each dish beautifully curated and plated.

We started with the Tagliatelle Alfredo, cooked the way I like it, al dente, and each strand coated with creamy Alfredo sauce owing more to egg than cream. Velvety smooth, the pieces of bacon adding texture and umami, a real delight. RM33.

Next came the Chilean Cod, crusted with chopped walnut, lemon zest, breadcrumbs, parmesan, salt and pepper. This is their signature dish; a lightly roasted piece of cod, the skin crisped and crusted, and served with Peas Puree and sauteed vegetables. The cod which is hard to come by, was flaky, done to the right degree, and had a smooth mouthfeel, contrasting nicely with the crispy crust. RM98.

Another signature dish followed, this time the Lamb Rack, a tender and juicy rack of lamb from New Zealand, again crusted with a similar mix as the cod, cooked medium well and good to the last bite as I nibbled the bone. Done a’la sous vide (constant temperature immersion) the lamb was amazingly tender, served with Provencal vegetables and lamb jus. RM79.

The last main course for the four of us was the Chicken Roulade. This was chicken thigh with spinach stuffing, served with carrot puree and a black pepper sauce. Now I usually find chicken dishes on menus quite boring as it is so ubiquitous, but here in Grove Diner I found the Chicken Roulade utterly irresistible. It was tender and juicy, owing probably to its sous vide beginnings. RM35.

Naturally we had to have dessert. The piece de resistance was the Tiramisu, homemade by Andrew’s mother who is an avid baker, followed by the Hokkaido Chiffon Cupcake.

The Tiramisu was outstanding. With a base of biscuits and nuts, Madeleine biscuits and sponge cake soaked in coffee and coffee liquor, and mascarpone cheese in between the layers, topped with cocoa powder, the whole confection is worth the trip just to have this on its own for tea or coffee. RM28.

And if Tiramisu is not to your taste, check out the Hokkaido Chiffon Cupcake with orange peel, almonds, and cheese filling. Soft, smooth and delectable, RM5.

There are two private rooms in Grove Diner seating 12 and 14 people respectively. An event hall upstairs can fit up to 30 people for functions complete with a sound system and projector.

The whole restaurant is a showcase in marble with pottery and crockery made of marble for sale dotted around the restaurant. This is all local marble from the Perak Hills around Simpang Pulai where their marble factory is located.

Grove Diner, the new Fine Dining Venue.

*Grove Diner is not Pork Free.

Address:
144, Jalan Tambun, Kem Rejimen Askar Melayu Diraja Tambun, 31400 Ipoh, Perak.

Business hours:
12-3pm, 6.30-10.30pm
Closed on Mondays

BYO corkage charges:
RM20 for wine, RM40+ for hard liquor

Takeaway available
Delivery only available for desserts

For inquiries:
05-210 8012

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Check out The Foodie’s Guide to Ipoh’s Best Eats 2 for more Ipoh eats recommended by SeeFoon, available for purchase at a special discounted price now! Message us on Facebook for inquiries and orders!

Help the Small Businesses: Zui Le Xuan

Pictures by Gisele Soo

Zui Le Xuan

SeeFoon finds herself in “Love at First Bite”

We have all heard about love at first sight but has anyone ever fallen in love at first bite? I am not referring to your dining companion nor Dracula but falling in love with the food.

I first tasted Zui Le Xuan’s Dim Sum two years ago, fell in love with the quality and freshness and I have remained enamoured ever since.

Proprietress Lam May Foong (Ah Foong) has become a friend and we chat nineteen to a dozen whenever I go there, she being solicitous and introducing new items or urging me to try this or that. For Ah Foong, it’s never a case of totting up a big bill but rather her sheer joy at watching people enjoy her tasty morsels.

And tasty they certainly are.

It is rare to find a Dim Sum restaurant where they make their own Dim Sum rather than steam or fry up prepared ones from a factory. Zui Le Xuan is one of these. And Dim Sum is hard to make, what with the variety of items, the need for freshness and the delicacy of the various fillings, pastries and wraps. But this is all a snap for the owner Chan Kam (Ah Foong’s hubby) as he comes from years of experience in Dim Sum making, having worked as #1 chef at Foh San for many years.

The variety here is endless with items changing every day. All the classics of Har Gao, Siew Mai, Char Siew Pau and Wu Kok are here and are top notch but it’s the specials which I found exciting. My favourites like the large Phoenix Balls, redolent with 5-spice powder, and generously lardy for a smooth mouthfeel, RM5; ginger chicken pao (see video) which was excellent at RM2.50 each; Tsang Fah Gao (orange flower ball) or meatball rolled in rice krispies and deep fried, RM4; Gai Woh (Chicken Nest) Pao with glutinous rice, black mushrooms, carrots and chicken, RM5; excellent fish balls at RM4.50 for two; Steamed Minced Pork topped with century egg, RM5. And the list goes on and on. Each one is as good as the one preceding. Changing daily.

This time after MCO and not having been there in more than 5 months, I was immediately presented with their new items, like the Heong Sai Gao dumplings with prawn, mushroom, and meat, RM6; chive dumpling (I loved this one so much I ordered some to take home, froze them and steamed up again and they were just as good as eating in the shop), with chopped chives, with meat and prawns. The pastry was thicker than a Har Gau pastry and the filling was umami and beautifully seasoned, RM6.

Another dumpling that blew me away was the Black Garlic Siew Mai at RM6. The black garlic, which is renowned for its health giving properties, was strong but umami and combined with the fillings of meat and very fresh and succulent prawns was positively ambrosial.

The Pei Dan Guen, black century egg combined with fish pastry and deep fried, was interesting; crispy on the outside, springy from the fish paste. The century egg added a new dimension, its earthy, ammonia-ey smell masked by the slices of pickled ginger added inside the roll. I love century eggs so it was perfect for me but some of my dining companions were not so keen, RM5.

The meat pie (Gai Sou), another new item, was lovely; slightly sweet minced meat, encased in very crumbly and fluffy pastry, RM2.50. Worth ordering home.

Then came a pao like no other. The first and only one in Ipoh, this was a pao filled with cream cheese that oozes out as you break it apart (see video). Not too sweet, it was an appropriate ending to our groaning table, RM2.50.

For a refreshing mouthfeel, we ended with the Osmanthus Jelly (Gwai Fah Go), chock full of goji berries, longan and other goodies. Not too sweet and certainly a great way to end the meal, RM4.50.

Zui Le Xuan does a lot of catering and if you go for their Dim Sum, do “TaPau” your favourite items. If Ah Foong has them available she will even let you take home the uncooked item and give you cooking instructions.

Address:
28 Jalan Ng Seong Teik, Taman Pertama, 30100 Ipoh, Perak.
(First Garden next to GP Food Court)
N 4° 36.262, E 101° 3.368

Business hours:
7am-2pm, closed on Tuesdays

For inquiries:
012-486 0883

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Help the Small Businesses: Red Inn Hotpot

Red Inn Hotpot

I had visited Red Inn Hotpot in early 2019 when they opened their first outlet in old town on Jalan Sultan Yussuff and within a year, this entrepreneurial trio comprising Fly Wong (founder cum director), Seng Yung (CEO) and Desmond having gained favour with many diners, had opened their second outlet in Ipoh (they have two other outlets in Bukit Mertajam and Penang), this time inside the Octagon.

Sadly by the time I was ready to write this review, the pandemic had struck and MCO put paid to all established or fledgling food and beverage businesses. Only now following SOPs has the new outlet opened its doors serving their special brand of Hotpot.

Hotpot is the raison d’être to come here. First you choose your soup base. Order your soup singly for RM30, Twin for RM50 or go the whole hog and have the Four Seasons combo choosing four out of their choice of six broths. There is Ma Lat (the Szechuan red pepper) broth which has the distinctive tongue numbing effect to ameliorate the chilli burn; the Signature Sake broth; a fresh tomato soup; the ubiquitous Pork Bone soup; the Green Pepper Soup; and the pièce de résistance, their Fresh Clam Soup (Fresh Lala on the menu). Their pots are able to hold four different soup bases so it’s a great opportunity to order a mixture so your guests can choose to suit their palate. Top-ups are included.

Now the fun begins. There is a choice of 10 sauces for dipping with the main ones of Szechuan, satay, signature and sesame to which can be added spring onions, coriander, garlic, birds eye chillies and lime wedges; all of which are lined up in a help-yourself fashion and replenishments are unlimited.

The handmade options include pork, beef, lamb and shrimp meatballs, large, round and juicy. Particularly yummy are their pork and shrimp meatballs (from RM10-RM18 for half and full portions). We had a mixed platter of the meatballs and they were juicy, well seasoned and their respective cooking times were all listed on the menu. A choice of handmade spinach or tomato noodles (RM5-9 half/full) makes for a very wholesome bowl of noodle soup. Throw in a meatball or two, some vegetables and voilà—your own self-curated bowl of homemade goodness.

In the meat section, the specials here are their Iberico pork slices (RM26-48 half/full) and their Wagyu Beef (marbling 6/7 RM58-98 half/full) while the usual pork belly, lamb loin, chicken breast and (unusual) duck breast is on offer.

Naturally, there is a cornucopia of other goodies like fried snacks while you wait, from fish skin (RM5-12) to pork belly (RM10-18); a selection of fish, a wide range of vegetables, other noodles and other exotic offerings like pig’s kidneys and liver and the list goes on.

I like the idea of hotpot as it is a hygienic meal, the various ingredients are cooked to your degree of doneness and you are assured there are no lingering pathogens on your food. The use of chopsticks and ladles specially for use in the pot is especially essential and we should insist on extra serving utensils. Thankfully at Red Inn Hotpot, these are readily available.

Worth a visit. A quiet relaxing meal and quiet enough for conversation. Quite rare in Ipoh!

Premium Outlet:

Address:
Unit L2-02, Wisma Octagon Ipoh, Jalan Raja Ekram, 30450 Ipoh, Perak.

Business hours:
1pm-10pm daily

Main Outlet:

Address:
124, Jalan Sultan Yusof, 303000 Ipoh, Perak.

Business hours:
6pm–3am daily

For inquiries (both outlets):
012 3130124 (WhatsApp preferred)

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For more Ipoh eats recommended by SeeFoon, check out The Foodie’s Guide to Ipoh’s Best Eats 2, available for purchase at a special discounted price now! Message us on Facebook for inquiries and orders!

Healthy Food Do Taste Good

In pic: Dawson Tham (proprietor of De cafe & Resthouse), Tan Shi Peang (nutritionist and founder of One Platform Resource), Louisa Loh (chef of the event, an artist of Numerology and Mandala Art), Neo Chow Cheng (wife of Tan Vooi Yam, proprietor of 1200 °C) and Tung Siew Hoe (owner of Centainnel Agriculture based in Siputeh, Ipoh)

By SeeFoon Chan-Koppen and Gisele Soo
Pictures by Gisele Soo

There is a general belief out there that healthy food doesn’t taste good. De Cafe & Rest House Dawson Tham, Numerology and Mandala Art artist Louisa Loh and nutritionist Tan Shi Peang who founded One Platform Resource in 2019, is out to shatter this belief in a one-of-a-kind event titled ‘Healthy Food Do Taste Good’ which was attended by people from all walks of life. Present were the sponsors Langit, Centainnel Agriculture and Twelve Hundred C (1200°C).

“The talk was aimed at promoting healthy eating and lifestyle, supporting local products and proving that healthy eating can taste good as well,” said nutritionist Tan.

We were all given an appetite-stimulating Greeny Green Juice which was blended with four types of greens: bitter gourd, ambra (also known as ambarella), cucumber and mint leaves. There was no added sugar and was most refreshing.

Guests were served a full 4-course meal at the two-hour event. We began with Bruschetta (pronounced as Bru-Sketta) an Italian appetizer or snack that is served before a meal. Usually served on a toasted slice of white bread, rubbed with garlic and drizzled with olive oil, Louisa who curated the menu and actually prepared it with the help of Dawson’s kitchen staff, was persuaded by our Ipoh Food Diva, SeeFoon to use sourdough, who avers that it is “more digestible than standard white flour and less likely to cause food intolerance”. (SeeFoon’s whole discourse on sourdough in the previous writeup on Yin’s Sourdough Pizza can be read here.) Bruschetta in its original form of bread drizzled with olive oil has now evolved into a wondrous number of variations with toppings ranging from mushrooms to salami to cheese and in this particular case, grilled tomato and Thai Basil.

Next on the menu was the Rainbow Wrap which was filled with shredded purple cabbage, black fungus, bean sprouts, carrot, lettuce and prawns wrapped with Vietnamese rice paper. It came with two different sauces: the first one consisted of peanuts blended with chilli, Bunga Kantan and lemon while the second one was with yogurt, mint and dried grape.

The third dish was their Local Delight made of Langit’s organic white rice (beras Adan), black rice (beras Keladi) and red rice (beras Sia) with a piece of chicken thigh accompanied with two types of sauce: pumpkin and thai basil sauce. The pumpkin sauce was rich with no sugar added, allowing the natural sweetness of the pumpkin enhanced with white onions, to lend its flavour to the chicken while the Thai basil sauce with chilli and Langit’s black pepper endowed it with a mild fiery tang.

Interested readers may scan Langit’s promo QR code which is valid until July 31, and key in YUMMY to get RM6 off for any orders.

In addition, the food was served on crockery sponsored by Twelve Hundred C. whose proprietor Tan Vooi Yam and wife, Neo Chow Cheng believe that beautiful crockery enhances the taste of food.

All the vegetables came from Centennial Agriculture which are raised bio-dynamically (coming soon an interview with Tung Siew Hoe, owner and passionate Engineer turned organic farmer) who also gave a talk to the group on his farm.

“Louisa came up with the menu and I advised on the types of ingredients that fit the five-Rainbow concept, which is to serve and eat food with 5 colours of the rainbow.” Tan Shi Peang explained in her talk on nutrition.

Asked what drives her passion to go healthy, she described that it is not merely to improve her appearance and health (the average weight loss of her clients is approximately eight kilograms in two years) but it also boosts her confidence. She further highlighted that what keeps her going is the health improvement of her clients and she hopes to raise awareness on the significance of a healthy balanced diet.

There are plans to add the dishes onto De Cafe’s weekend special menu, though nothing has been confirmed as of yet. Let’s all be patient and in the meantime, check out Ipoh Food Diva to know more about De Cafe & Rest House.

A small display of all the sponsors’ products was set up in the lane out of De Cafe where attendees could purchase the products used during the demonstration and lunch.

De cafe & Rest House is located at 35, Jalan Sultan Iskandar, 30000 Ipoh. One may contact them at 05-2461010.

Go healthy everyone! Another event of a similar vein have been planned as follow:

Healthy Meal Cooking Class 1.0

It’s a bliss to have someone prepare your meals. It’s also a bliss to be able to cook for someone you care about. Learning to cook a meal that’s delicious, yet with balanced nutrition will be a memorable experience.

Rainbow Wrap
Local Delight

Date: August 2, 2020 (Sunday)
Time: 10am to 1pm
Location: One Platform Resources, Ipoh
Fee: RM180 per pax (limited to 5 pax)
Instructor: Louisa Loh
Nutritionist: Shi Peang

Help the Small Businesses: Vintage Cafe and Guest House

Vintage Cafe and Guest House

Trendy, comfortable and right in the heart of the tourist belt of Old Town. This is Vintage Cafe, offering fusion fare with a twist that surprises and pleases.

I did have to remind the service staff about wearing masks, though (as we will all have to do so as often restaurants get lax).

Davin Sidhu, Director and Suren A/L Kamalanathan who is both head Chef and Restaurant Manager were on hand to chat about their menu, with new ideas contributed by Suren who joined Vintage Cafe about a year ago.

Not only do they keep their prices low in general, but they really care about frontliners and the sacrifices they have made during the MCO. So in a tribute to them and to show they care, all frontliners who show their credentials are entitled to a 15% discount. This is applicable for GrabFood/Foodpanda drivers too, as well as doctors and nurses. A nice gesture, I thought.

For drinks we were recommended their Signature Coffee with mint syrup, sugar (optional) and milk. Voluptuous texture and the mint syrup lent a freshness, RM10.90.

We started our meal with a Caesar salad; lettuce, cherry tomatoes, and crispy croutons topped with grated parmesan in a mild garlicky dressing. Four 7-minute egg halves served as garniture. Crispy and fresh, RM9.80.

This was followed by a most unusual pizza, the BBQ Donald Duck Pizza; sliced smoked duck topping a pizza base not of wheat flour but a Mexican tortilla usually made with cornmeal. The sauce was also unusual in that it was barbecue sauce instead of the usual tomato-based one. The tortilla base was nice and thin and very crunchy. They were extremely generous with the Mozzarella and parmesan cheese topping, and the smoked duck imparted its smokiness. RM21.80.

Another Fusion dish of Curry Carbonara spaghetti with smoked duck (you can choose to have chicken instead too) won raves at our table. The curry was mild but made with the proper masala with cherry tomatoes added, and the curry leaves exuded their special fragrance. The Carbonara was thankfully not smothered in cream but instead, creaminess provided by egg yolk. RM15.80.

Next was a Fried Chicken Waffle sandwich served with sweet potato fries which were slightly caramelized with a teeny-weeny amount of icing sugar making them nice and crispy. The chicken was still crispy at the sides and teamed with the slightly sweet waffle, lettuce and mayo dressing, made for an interesting and large helping of food. A reasonably priced and fulfilling meal in itself, RM15.80.

But of course, mentioning waffles, how can we ever not have the Signature dessert waffle smothered with blueberries, strawberries, banana slices, vanilla ice cream and topped with chocolate sauce. A sweet lover’s heaven in a mouthful, RM11.80.

All dishes served to us have been kindly up-sized for sharing. For an idea of how much they offer for a single portion, visit their Facebook page.

Vintage Cafe is also a guest house upstairs but it is not open for guests yet while training and sanitizing is going on. Opening is scheduled for August.

Address:
21, Jalan Market, 30000 Ipoh, Perak

Business hours:
Tues-Sun. (Closed on Mondays)
11am-9.30pm (Last call at 9.30pm)

Delivery available at a RM5 flat delivery fee
Pork/Lard free, Muslim friendly

For inquiries:
012-668 0272

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Help the Small Businesses: Star Mansion

Pictures by Gisele Soo

Star Mansion

Looking for a corporate meeting space or a quiet lunch or dinner and where the kids can run around and where social distancing is possible and available? Look no further than Star Mansion, where the large garden is safe and private, the inside cool and air conditioned, and the kiddies can ooh and ahh at the humongous teddy bear and other toys at the entrance.

The menu is large and eclectic, covering a range of cuisines from Japanese, to local to western to pizza to burgers appealing to all tastes and palates.

The tendency of the kitchen is for most dishes, aside from desserts, to be on the sweet side, so tell them to ease off on the sugar if sweetness is not on your palate. Their flower tea is sugar optional though, and has a very clean taste to balance any heaviness in the food.

This restaurant is pork free so Muslims can dine here freely—which is quite often, as proprietor Christine Tan Lai Yee shared. On her choice of the name for the restaurant; she said, “Stars symbolise hope, joy and fun. I wish to make Star Mansion a fun and joyous mansion for all my customers.” And stars there are galore.

Christine takes pride in their teas, some simple like the Lanhua Xiang (RM8) which promises no additives, or the Oolong Tie Guan Yin (RM6) which has slimming properties, to the spectacular Fancy Corbeil Blooming Flower tea (see pic) which starts as a dried up leaf ball, suddenly blossoming into this magnificent art in a glass after a few minutes. The bonus to this flower is the fact that it still tastes good even to the 10th re-steeping!! Although who would drink that much tea in one sitting is beyond me! But if you’re looking for a place and a beverage to sit with your friend to natter, gossip or share experiences, then Star Mansion and the Blooming flower tea is your answer. RM12.80 per bloom/pot.

And the tea list goes on and on, not to mention the shakes, juices, mocktails, and cocktails.

Savouries are a huge list. I had the feeling we tried most of their items at one sitting! Their Ayam Berempah is marinated for two days using lemongrass and Bentong Halia or Bentong Ginger. Served with their homemade sauce,rice and pickles, RM19.90.

We also tried their Okonomiyaki chuka idako, a very popular Japanese savory pancake containing a variety of ingredients in a wheat-flour-based batter. At Star Mansion it is topped with cabbage, teriyaki sauce, mayonnaise, bonito flakes, wakame, baby octopus and onion, RM14.90.

The made to order Hawaiian Cheese pizza had a crispy base and was very generous with the cheese, RM12.90.

We then tried the Cheesy style abalone and shrimps fried rice where the rice was first fried and then baked with a cheese topping. Tasty at RM19.90. Eating this together with the Cordyceps flower coconut chicken Soup (which usually comes with its own serving of rice) was an interesting experience. Slightly sweet with black bean, red date, brown date, and the chewy cordycep flower with its bright orange hue boiled with coconut water. Very delicious, RM12.80.

Lemongrass chicken on skewers Chiangmai style, were redolent with guess what, lemongrass of course, which gave the minced chicken loads of flavour. Sprinkled with sesame seeds, the skewers of lemon grass stalks needed no additional sauce. Available at RM16.90 for 5 pcs, it’s great as a starter or a snack at any time of day.

You can have an all day American breakfast for RM23.90, as well as their High tea set of chocolate mousse, ganache tarts, macarons, cream puffs, cake, steamed buns, and croissants. The price for the high tea set varies depending on the accompanying beverage, starting at RM19.90 per person.

For dessert we savoured their Ginger sticky rice served with a combination of kelapa palut (desiccated coconut) and fried gula melaka as well as some sambal sauce. An interesting blend of sweet and savoury, RM9.90. This was followed by the Thai sticky rice flavoured with pandan, served with mango, coconut milk, and desiccated coconut, the classic Thai dessert that everyone who visits Thailand will seek out, RM9.90.

Address:
161, Jalan Sultan Abdul Jalil, Greentown, 30450 Ipoh, Perak

Business hours:
Open everyday
11.30am-10pm, last order at 9pm
Takeaway and delivery available.

For inquiries:
018-328 1168

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Help the Small Businesses: Yin’s Sourdough Pizza and Cafe

Pictures by Gisele Soo

Yin’s Sourdough Pizza and Cafe

SeeFoon Loves Pizza

Yes I do but often it doesn’t love me back. Bloating, acid reflux and general malaise are the consequences of my gorging on pizza. Whether it’s a combination of the dough base or the cheese, I am often leery of this high fat and high carb meal.

But now with Yin’s Sourdough Pizzas I can indulge in one of my favourite foods with impunity. Because a sourdough base, which is more digestible than standard white flour, renders the gluten in flour more digestible and less likely to cause food intolerance. It is also more nutritious.

Sourdough is the oldest and most original form of leavened bread. The oldest recorded use of sourdough is from the Ancient Egyptian civilizations and as most things, it was probably discovered by accident. There appears to be a renaissance of sourdough bread popularity here in Ipoh and I am ever grateful for it.

Commercial Bread

So what are the reasons for this resurgence in popularity? What’s wrong with commercial bread? Well for starters (pun intended), commercial bread has been reported to contain a few ‘nasties’, as in chemical additives and preservatives. Additives like potassium bromate an oxidising agent; Azodicarbonamide (ADA) a dough conditioner to improve the texture and strength of bread dough, which received tremendous media attention when the sandwich chain Subway announced it would remove ADA from its bread dough due to its potential harmful health effects. Partially hydrogenated oil which contains trans fats that everyone knows by now, are dangerous to the heart; sugar; Butylated Hydroxyanisole (BHA) an antioxidant which prevents rancidity, used as a preservative; and the list goes on.

And then there is the big question of gluten intolerance and sometimes celiac disease, an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine.

What makes sourdough bread so special?

Sourdough often has a lower glycaemic index than that of other breads – meaning, it doesn’t spike blood sugar as dramatically. Hence, it is a better choice for diabetics or people who are borderline diabetic. Sourdough bread contains the friendly bacteria Lactobacillus in a higher proportion to yeast than do other breads. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral availability and easier digestion! Easier digestion is made even more possible by the bacteria-yeast combo working to predigest the starches in the grains. Predigestion by sourdough equals less digestion for you.

Acetic acid–which inhibits the growth of mold, is produced in the making of sourdough. So, sourdough naturally preserves itself. Rather wonderful considering the toxic preservatives thrown into the food supply today. Additionally, these bacteria control yeast population in the gut, so yeast overgrowth and infection is less likely to occur.

Health Factors

Sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium (some of these in fairly tiny amounts) – in addition to uniquely balanced proteins and fatty acids. This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

Sourdough fermentation may also help make wheat bread easier for patients with irritable bowel syndrome (IBS) to digest. One study found that sourdough bread made with a long fermentation time produced fewer symptoms (such as bloating and gas) than conventionally made bread.

In a study comparing the effects of sourdough bread with commercial bread, researchers reported that sourdough bread significantly lowered serum glucose and insulin responses and gave greater satisfaction than other breads.Researchers in Sweden at Lund University have noted that the fermentation process that’s involved in the creation of sourdough utilises carbohydrates, lowering the carbohydrate level in the dough as it’s transformed to lactic acid. The result of this process means that sourdough bread can aid in ensuring that your blood glucose level remains in line, helping to guard against various diseases especially diabetes.

So enough with the health information and back to Yin’s Sourdough. The restaurant is conveniently housed in a bungalow on Jalan Lasam, very accessible and has ample parking spaces. Adhering to strict SOPs means that the tables are spaced far apart and the whole ambiance is light and airy.

Four young partners make up the proprietors with YH Liew as the primary manager and Edwin Lau also in the operations manager capacity. Liew who took care of us the moment we arrived and after the de rigeur temperature taking and sign in, proceeded to recommend some of their signature pizzas and dishes.

Liew recommended that we try their homemade kefir which is something I love as the probiotic bacteria in kefir is so healthy for one’s gut. All drinks are prepared without sugar utilising the natural sugars in fruits as in the Avocado Banana Kefir, a drink which I found totally delicious but which the sweet lover amongst our dear readers may find a bit bland.. (I am sure they’ll bring you sugar if you so wish) RM15.

Others at my table ordered an Apple orange paleo smoothie (RM11) and a Matcha latte (RM12) which they all found to be yummy.

Then came the pizzas….what I had been looking forward to. Liew’s favourite which he insisted we had to try was the Satay Chicken Pizza, RM30, with chicken satay drenched in peanut sauce on sourdough base. An interesting combination.

The next pizza was even more unusual: a banana/kaya pizza which they call Golden Indulgence. Again it was interesting and combined with the sourdough base, slightly burnt in parts, lending a crisp touch to the taste, RM23.

I wanted to try a simple Margarita Pizza which arrived topped with cheese and with the sourdough combination was utterly delightful, RM23.

More sourdough in the form of a bagel made into a sandwich. With homemade luncheon meat, the bagel topped with poppy seeds and the sandwich stuffed with a slice of cheese, lettuce and tomatoes. Crispy, crunchy and well worth the RM10.

We next had the Alaskan pollock sourdough burger with blossom fries, crispy fillets of fish served in a sourdough bun and an interesting papaya and tomato jam, RM20.

Moving away from the sourdough for a bit, we had the Chicken Cordon Bleu, chicken breast stuffed with cheese, rolled in sourdough breadcrumbs and deep fried. Served with blossom fries which are sweet potato strips fried…crisp and yummilicious, RM23.

This was followed by the Angel Hair pasta with grilled veggies, with fresh homemade pesto and the pasta al dente, RM16.

We were then served a platter of different slices of their daily mix of sourdough bread with a mix of different spreads of the day, RM6. On that day we savoured their peanut butter spread, cheesy kaya and their papaya nutmeg with marmalade. The peanut butter spread is available for sale at RM13 a jar. Almond spread, as well as pineapple and lemongrass jam are also available at times.

Their sourdough bread is available for takeaway everyday till sold out and they have quite a variety to choose from. While their loaves are available daily, their specialty breads are mostly made to order. Their breads change from day to day so make your selection when you pick up.

For me, on the subject of sourdough, I would like to leave my dear readers with the following quote “The Whiter The Bread, The Sooner You’re Dead.” So for me it’s only going to be SOURDOUGH!

Address:
43, Jalan Lasam, Pusat Perdagangan Greentown, 30450 Ipoh, Perak

Business hours:
Tues-Sun. (Closed on Mondays)
12-7pm, takeaway available until 7pm

For inquiries and reservations:
011-1300 4868

*Yin’s Sourdough Pizza and Cafe is pork free.

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Help the Small Businesses: Made by Jang

Made by Jang

Twenty-eight-year-old Carolyn Tan decided to take up her mother’s interest in baking tiramisu to continue her delicious legacy. Tan, who is now running the business with her husband, Peter Lee, are working hand-in-hand to create the melt-in-your-mouth treat.

“The recipe is passed down to us by Carolyn’s mother, Jang who has been making tiramisu for the past eight years. That’s how the name ‘Made by Jang’ came about,” said Peter.

While hoping to establish a brand presence in the local market, the couple’s focus is on sharing the goodness of authentic Italian tiramisu in Ipoh.

“Authentic!” Carolyn exclaimed when asked on how she would describe her tiramisu in one word.

“Due to higher cost, many bakers tend to substitute with cost-effective ingredients to minimise expenditure,” she remarked. “Thus, it often results in mediocre quality,” she added.

What makes her tiramisu unique is the distinctive ingredients, which consist of cocoa powder, Mascarpone cheese and Ladyfingers biscuits dipped in rum and coffee and topped with rich cocoa powder.

Initially sold at The Happy Eight Cafe, the couple had to come up with other alternatives to keep thriving and stay competitive in the pandemic.

According to the mother of one, one has to keep the ball rolling and persevere through challenges. “Hence, we’ve set up an online platform to keep the passion alive,” she described.

Despite being a widely recognised dessert, most people mistake tiramisu as a taste or flavour.

“Tiramisu is not just a taste, but it’s about how you make it, say, the type of ingredients you use and the process of producing it that will determine the quality of the tiramisu,” she highlighted.

“Having a hint of the flavour doesn’t necessarily justify it’s authenticity. However, for most cases, it would still be labelled as ‘tiramisu’.” she elaborated.

Hungry for dessert? Need a fix for your sweet tooth? Treat yourself to a slice of Carolyn’s authentic tiramisu!

The tiramisu can be made without alcohol for Muslims. It is priced at RM19 per box with a RM5 delivery fee within Ipoh area. Free delivery for orders above RM38.

To place an order, you may visit their Facebook page at https://web.facebook.com/madebyjang or on Instagram at @madebyjang. One may also Whatsapp them at 016-3117008.

A word from our Echo Food Diva SeeFoon: “It's yummilicious. The rum was immediately evident on first bite and the use of mascarpone lent it a smooth mouth feel. Most places replace this with whipped cream which is a no-no. It's worth paying a bit more for this lavish use of authentic ingredients. A RM19 per portion, is probably enough to satisfy 4 persons. Go for it, sweet eaters.”

Gisele Soo

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Help the Small Businesses: Makan Nyonya

Pictures by Gisele Soo

Makan Nyonya

SeeFoon goes back to old favourites

Makan Nyonya has always been one of my favourite ‘go-to’ places whenever I felt the hankering for a mix of local dishes. At Makan Nyonya, I get dishes that Grandma used to make as well as yummilicious local specials all in one place without traipsing all over town. I can graze all in one place!

Like moving from Nasi Rendang Chicken (RM7), mixing it with the Pork Nasi Rendang (RM10), then dipping into the Lemak Nyonya Laksa (RM6). In between, nibble on Cucur Udang with its mega-sized prawn and the great dipping sauce, RM3 each. Follow this with Lam Meen (RM6), Pan Meen (RM6) as well as a tasting of their butter cakes: carrot, marble, fruit and banana, and you’ll be staggering from the table. RM3.50 per slice; RM18 per loaf.

With oodles of goodies to share and take small taster bites from, Makan Nyonya is certainly a place to go to, whether to dine in now with RMCO or to ‘tapau’ or takeaway. Also the prices are so reasonable that you can either go with a group or order up a storm to take away.

Since the MCO started, Jason Chai the proprietor very quickly adapted to the situation and set up a buffet spread of dishes to choose from ala economy rice style where you can, from his daily Facebook posts, order the takeaways you want and pick up from the shop.

His culinary touch is reminiscent of home and dishes which your Mum or Grandma used to make. They now even sell homemade ‘Ham Choy’ at RM15 per packet (very good and no additives) which I snapped up immediately and have subsequently cooked it. Excellent taste…not sweet, not salty but just perfect. I was also given a ‘Ham Dan’ or salted egg to taste but sadly that was not for sale. What a pity because I worry about salted eggs from local markets, not knowing what additives or preservatives have been added.

Address:
57, Laluan Tasek Timur 3, Pusat Perdagangan Tasek Indra, 31400 Ipoh, Negeri Perak

Business hours:
Tues-Sun. (Closed on Mondays)
7am-3.00pm, 2pm last order

To book or order:
017 469 1228 (Kane) via Whatsapp

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Help the Small Businesses: Galanggal Cafe

Pictures by Gisele Soo

Galanggal Cafe

SeeFoon is Blown Away by Chef’s culinary flair

He’s young and good looking and wears a straw fedora at a jaunty angle. If he wasn’t wearing an apron you would think he was a customer. Just calm, cool and collected without the harassed demeanor of the usual chef.

Fikri Jalil is 32 and is Chef and proprietor of Galanggal Cafe, a brightly decorated cafe in a new row of shophouses in Meru Raya behind Mydin. A mini nursery fronts the steps leading to the entrance emblazoned with a big letter G. A shallow tray with sanitizer leads to the door and I am encouraged to step in to sanitize my sandals. That’s innovative, I thought as I walked into a cheerful ambiance with one wall brightly painted in multi-hued tropical foliage. Artistically done, I thought, whoever painted it has style. I subsequently discovered it was done by Fikri’s sister who is an artist, and framed pieces of her art are on sale in the cafe.

Fikri’s culinary skills were picked up from Syeun Catering College and subsequently through working in various locations in Ipoh and Kuala Lumpur; the most significant and made the most lasting impression on him was his stint working in the Mandarin Oriental Hotel under Lebanese Chef Raymond Rjaily.

You can taste that middle eastern influence in his food, the subtle aromatic touches of spices like sumac and za’atar; the flamboyant flair he has with ordinary spices like coriander, star anise as well as local Ulam herbs in his salads.

Going where few western cuisiniers dare to tread.

But forging bravely ahead, Fikri creates memorable taste temptations in his curating of eastern and middle eastern ingredients with traditional western cooking methods.

Like his Duck Confit, a delicacy usually found in France which is duck leg, marinated and smothered in duck fat, slow cooked, then pan fried to crisp the skin and served on a bed of mashed potatoes. In Fikri’s hands, the Duck leg is still cooked the French way (a minimum of 4-5 hours) but instead of serving with mashed potatoes, it is encircled with a dry lentil curry, and unusual salad leaves which Fikri’s Mum grows at home including Daun Selom or water celery, one of the popular leaves used in traditional ulam. The meat was fall-off-the-bone tender and eaten with the fresh leaves and the mildly spiced lentils, a wonderful adventure off the culinary path, RM26.

Fettuccine Bolognese is a common enough dish on many cafe menus but in Chef Firki’s hands and without cheese or red wine, he turns it into a delectable main course, the Fettuccine al dente, the minced beef Bolognese sauce generous without being overwhelming, cherry tomatoes adding a nuance of tartness to the whole dish. Excellent flavour, RM23.

Next came the braised Lamb shank arrabiata topped with sumac. This ancient herb is made from ruby-colored berries that are ground into a beautiful, coarse powder that bursts with color and flavor and is very widely used in middle eastern and Mediterranean cuisine. It added tangy, lemony fresh flavors to the lamb which was tender and juicy and was served on a bed of Baba Ganoush (roasted eggplant mash) and burnt kale with pomegranate seeds scattered all over, RM36.

The Chicken Harrissa with Burnt Hummus was tantalising. The roast chicken was tender and juicy immersed in a Harissa sauce (the middle eastern equivalent of chilli sauce which was homemade by Fikri) served with burnt hummus in olive oil, cherry tomato, and burnt French beans with crunch supplied by whole coriander. The flavour of za’atar, a very popular and timeless Middle-Eastern spice blend of sumac, oregano, thyme, sesame seeds permeated the whole dish. Divine and innovative. RM20.

For drinks, check out the Royal Caribbean, pineapple and mint, topped with star anise crush or the Tebu sparkling Mojito lime and mint, topped with sugar cane ice cubes. Both at RM6.50 each.

Here is a sparkling new chef and he needs to be supported. What the engineering world lost (yes he was studying to be an electrical engineer!) the culinary world in Ipoh gained and I hope will continue to benefit from his culinary skills.

Let’s help the small businesses.

Address:
49G, Jalan Meru Bestari B8, 31200 Ipoh, Perak

019-241 5034

Business hours:
Mon- Sat.
3-10.00pm (Last order at 9.40pm)
Takeaway & pick up available

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