Kampar Home Cuisine: SeeFoon feels down-home comfortable with Kampar Home Cuisine

Tucked away at the back of the sprawling Kampar Club is Kampar Home Cuisine. The restaurant has been there a long time but recently there was a change in management and under the helm of the new team and the chef, Fong Chee Khuan, a whole new menu, is offering superlative cuisine in air-conditioned comfort.

With a total capacity of 15 tables plus two private rooms, you will never have to jostle for a parking space and the whole of the Kampar Club’s huge grounds is there for you.

Kampar Home Cuisine Restaurant IpohAlthough they call themselves a home cuisine restaurant, their menu selection is huge, with everything from sea cucumber and shark’s fin, fresh fish and large prawns at seasonal market price. The only item that I didn’t see on their menu was suckling pig and that was because the restaurant is pork free.

I was there to have home cuisine and the items I am describing below suited my taste buds to a T. What was interesting for me is that the directors of the company have their own pepper farm in Perak which I believe is the only one in the state and although they only wholesale, the pepper is used liberally in some of their menu items. Especially fresh green pepper which I adore.

Kampar Home Cuisine Restaurant Ipoh

We began with the Chicken with Green Pepper served in a claypot, the pepper permeating all the chicken pieces and creating a small explosion in the mouth as you bite on a pod, not piercingly spicy but a mild tingle; RM28.

Kampar Home Cuisine Restaurant IpohHomemade Shanghai Tofu stuffed with chicken meat and topped with small ikan bilis was a lovely contrast, with the crispy fish providing crunch to the soft tofu and the minced chicken lending its umami flavours; RM15.

Eggplant slices braised with minced chicken and presented as an overflowing crown topped with scallions was umami and delectable; RM12. As was their Garupa fish slices with ginger and scallions, the fish ocean fresh and firm and the ginger taking away any fishiness. Ask them to add green pepper to the dish and it should be heavenly; RM60.

Kampar Home Cuisine Restaurant Ipoh

Other dishes which really appealed to my tastebuds were the fried sliced lotus pods coated with salted egg yolk RM15; the Yu Lo Mai Fun or fish sauce vermicelli, topped with fried dried squid imparting that inimitable fragrance to the dish. Yummilicious RM10; the large prawns with a premium sauce that was creamy, smooth and umami; seasonal price. The Asam Mixed Seafood with large squid, prawns and ladies fingers was tangy, sweetish but not overly spicy; RM25.

Kampar Home Cuisine Restaurant IpohKampar Home Cuisine Restaurant Ipoh

For me the two best dishes, that I thoroughly enjoyed over two meals which I had there, are the Chicken Soup with white peppercorns and the mutton ribs braised with green peppercorns. The chicken soup was umami, and robust the white pepper permeating the soup and the chicken tender and fall-off-the-bone. Available on Saturdays and Sundays only or by special order; RM35/RM70 S/L. The mutton was utterly delectable, succulent rib morsels, the green peppercorns lending its fresh bite to the meat which had been braised for long hours till tender; RM35/70 S/L.

Finally, I have to commend their Fish Maw Soup, slightly tangy, chock full of sliced fungus, mushrooms, crab meat in a rich thick broth given extra kick with black vinegar (optional); RM13 per individual bowl.

Kampar Home Cuisine Restaurant
8 Jalan Windsor, Off Jalan Gopeng, 30250 Ipoh.
Tel: 05 249 3933
Andy: 016 5267898
Also ask for Yuki
Business hours: 10.30am-2.30pm; 5.30pm-10.30pm. Tuesdays closed.

Kampar Home Cuisine Restaurant Ipoh

Biryani King: SeeFoon Eschews Curry and Discovers Masalas

A curry is a word to describe the sauce of a dish in India, usually an amalgamation of various spices with some liquid added. These mixtures of spices are called Masalas and the better Indian restaurants always grind and prepare their own. Curry powder is a western invention and it doesn’t exist in India. Recipe-specific spice mixes are more common.

The newly-opened Biryani King next to the Yik Foong building, opposite UTC, has a chef hailing from Hyderabad who grinds and makes his masalas fresh with spices imported from there. There is such a difference in taste when fresh roasted and fresh ground masalas are used in Indian cuisine and at Briyani King, that difference is palpable.

Biryani KingTheir Chicken Claypot Biryani, with fluffy long-grain Basmati rice fragranced with a masala exuding a heady mix of spices, too many to list, is cooked over charcoal and served in the claypot in which it was cooked. One order is enough for 2-3 people, RM28.

They have a choice of chicken, mutton, beef, seafood and vegetarian biryani as well as a Dhum Biryani (RM13.90) which is cooked in a sealed pot for an even richer taste.

Biryani KingKali Merch Mutton, a speciality from Hyderabad, has been marinated for two days and looks innocently mild and pale on the plate but it can sure pack a punch on the palate. The mutton is melt-in-the-mouth tender and the sauce peppery rather than chilli hot, RM16.

The Tandoori selection is wide, all cooked in their clay tandoor oven. Recommended is their Prawn Tikka which came on the shell and was very well marinated and spicy RM18;  Chicken which can be ordered in parts or whole RM10.50 quarter, half RM21, whole RM42; and the really divine dish is their Veg Hara Bhara Kebab, a vegetarian kebab topped with cashews RM13.

Biryani King

The Masala paste for their Crab Curry is second to none, thick, creamy and chock full of ginger, RM24, and do experience their Squid Masala, medium sized squid, very fresh, cut in chunks and cooked with a special masala mix, RM19.

Biryani KingAnd then to the Curry Fish Head, a dish that is getting harder to find these days, at least the ones with the right kind of fish. This the Garupa head, and not the other varieties more commonly available and not as tasty. Here the fish head comes in various sizes ranging in price from RM68-RM98. We had the small one which was adequate for our group of 4. The sauce was tangy without being overly spiced and had the usual garnishing of ladies fingers and brinjal.

We ate all of the above with their Rumala Roti (paper thin whole wheat flatbread) or their most unusual Mozzarella Cheese Naan, almost like a pizza and oozing with cheese (see pic). Be careful with the last item as it can be very filling. I had one slice and had to stop mid way to make room for other goodies.

Biryani King

They have a promotion where you get one Mozzarella Cheese Naan with one piece of Tandoori chicken accompanied by iced lemon tea. All for RM16.90 which is a bargain. Also their Biryani promotions are very good value, starting at RM28 for 2 pax and you even get to take the Claypot home with you!

All in all, Biryani King, the ‘new kid on the block’ has a very extensive menu and their opening till 10.30pm means one can go for a leisurely dinner and the added attraction is their space occupying two shop lots with one side air conditioned.

 

Biryani King
#57-59 Jalan Laxamana, 30300 Ipoh, (opposite UTC building)
Tel: 05 246 0525
WhatsApp and Hotline: 6011 3330 1008;
Ask for Operations Supervisor Malik
Business hours: Monday-Sunday 10.30am-10.30pm
Fridays: Closed for prayers between 1pm-2pm
Pork Free (Halal certification in process)