Fairway RPGC: SeeFoon Discusses Dishy Options for Chinese New Year and Beyond

With Chinese New Year (CNY) around the corner, it’s time to start booking restaurants or suffer the consequences of tardiness. Of course, we know that all the good Chinese restaurants will be full to overflowing and if you haven’t yet booked your reunion dinner for Chinese New Year’s Eve on February 4, now is the time to pick up the phone.

Knowing how busy Chinese New Year will be in most restaurants, in this issue I am now going to suggest a peaceful and quiet restaurant where one can have a full choice of oriental, local and western dishes and enjoy a view of the fairways of the Royal Perak Golf Club (RPGC).

Fairway, the restaurant, operated by the Putrade All Suites, a 34-unit hotel at RPGC, has a chef all-rounder in the person of Chef Shafie who has experience in both oriental and western dishes and adds innovative touches to some of the well-loved local dishes which lift them from the mundane to special heights.

Like his Nasi Lemak with Roasted Lamb Shank Rendang, an enormous lamb shank braised in the rendang style and served with all the traditional nasi accoutrement: coconut rice, ikan bilis, onion sambal, cucumber slices, boiled egg and fried peanuts. The lamb shank was wonderfully tender and with the rice and other condiments, a meal for four (my group has small appetites!) RM125 to be ordered in advance. Of course, they also have the regular nasi lemak with chicken rendang on the menu at RM8.50.

Their Special Kampung Nasi Goreng is well worth ordering, a hearty well-flavoured plate of spicy fried rice with prawns and chicken served with a chicken thigh topped with a fried egg and accompanied with fish crackers; RM9.90.

In between dishes we snacked on Cucur Udang which can be ordered anytime as a snack or appetiser. Very tasty morsels of fried batter filled with prawns, onions and spices. Yummilicious; RM6.

Fish Head Curry in the traditional Indian style is also to be ordered in advance. Their fish head is the big snapper fish head which is difficult to find in Indian restaurants these days and is very reasonably priced depending on size. Tangy, not too spicy with aubergines, ladies fingers and tomatoes; RM113.

Chicken Chop is reasonable at RM17.50, although I did make the comment that the sides of the chicken needed to be crispy. Prawn Aglio Olio with a choice of fettuccine or spaghetti was al dente and the prawns generous and very fresh, although you need to ask for virgin olive oil to be brought to the table for added smoothness. They also have a choice of bolognaise, marinara or carbonara sauce; RM16.50.

From the Chinese menu, I loved their Lemon Chicken and their Sweet Sour Chicken, both tangy in their different ways but neither too sweet nor too sour; RM27. These can be combined in sets too.

Their menu is extensive ranging from snacks like sandwiches, Pisang Goreng or fried bananas and big meals like rib-eye steaks and lamb chops. My choice is to go for their specials.

 

Fairway @ Royal Perak Golf Club (Halal)
Jalan Sultan Azlan Shah, 31400 Ipoh.
Business hours:  7am-10pm
Reservations: 05 545 1981
Putrade Allsuites at RPGC
Muhammed Ridzuan bin Nordin GM
012 960 3434

Yuk Sou Hin: SeeFoon Discusses Dishy Options for Chinese New Year and Beyond

With Chinese New Year (CNY) around the corner, it’s time to start booking restaurants or suffer the consequences of tardiness. Of course, we know that all the good Chinese restaurants will be full to overflowing and if you haven’t yet booked your reunion dinner for Chinese New Year’s Eve on February 4, now is the time to pick up the phone.

One restaurant that is well ahead in its planning is the Yuk Sou Hin at WEIL Hotel. The whole Chinese kitchen is being moved to their ballroom where they can easily accommodate 600 people. Packages priced from RM668 for four and beginning at RM1288 to RM2998 for a table of 10, the latter offering two head Australian abalone, American lobster and Australian coral grouper, (all high-value items). All packages naturally feature Yu Sheng and their famous Tea Smoked Duck, with its light crispy skin, the delicate lichee wood smoke permeating both the meat and the skin, dipped into a mildly sweet plum sauce, is heaven in a mouthful.

I had my first “Lo Hei” (Yu Sheng) of the season here, the tossing of fine tendrils of white radish, carrots and a cornucopia of other titbits including a choice of Pak Fan Yu (whitebait) salmon fish skin, jellyfish, soft-shell crab and abalone starting with salmon at RM78/98 S/L, and going up to abalone at RM148/RM228. Affable and chatty KC Tong, who is back in charge after a long hiatus (hurray!), was waxing lyrical about Chef Chan’s new offerings for CNY.

I had just returned from Hong Kong, touted to be the zenith of Cantonese food and I have to admit that without pork (pork-free restaurant), Chef Chan Kong Tung has curated dishes on par with any of the top ones there.

There is an indefinable taste, texture, aroma and mouthfeel to superlative Cantonese dishes, relying primarily on the freshness of ingredients, skill of the Chef and the “wok hei” or “spirit of the wok”; unlike other regional Chinese cuisines which tend to be heavier on their saucing, spices and other devices. This is achieved by Chef Chan, especially when I tasted their Crystal Prawns, ocean fresh and umami, with pine nuts, celery, carrots, cloud ear, water chestnuts and celery, lending contrasting taste and textures.

For fish with a difference, instead of the usual steamed fish, KC suggested the Lo Dun or giant grouper slices steamed with garlic and interestingly, thinly sliced dried tangerine peel, lending a novel zest to the otherwise bland fish, prized for its velvety thick skin.

Waxed meats are de rigueur at this time of the year and surprisingly, all the waxed meats in the Fried Rice are specially ordered and made from duck, lending its sweet smoky flavours to the rice which was fried to grain by grain perfection.

To end the meal we had the Nian Gao only served during this season, a glutinous rice cake sandwiched between taro and sweet potato slices and fried to oozing yummydelicousness. A “died and gone to heaven” dish that I couldn’t resist having a second portion. Be careful of biting down too soon as the melted rice cake is a volcanic eruption in the mouth and it can burn!

So don’t wait, eat these dishes before CNY.

 

Yuk Sou Hin @ WEIL Hotel

292 Jalan Sultan Idris Shah.

Tel: 05 208 2103