Help the Small Businesses: Mahraj’s Kitchen

Mahraj’s Kitchen

Pictures by Gisele Soo

SeeFoon revisits Mahraj’s Kitchen 

The most beautiful moments always seemed to accelerate and slip beyond one’s grasp just when you want to hold onto them for as long as possible.

E.A. Bucchianeri, Brushstrokes of a Gadfly

I checked my last review on Mahraj’s Kitchen when it was newly opened and it’s been almost 7 years. The food I had then was exciting, as stimulating to my taste buds as almost a “new” cuisine. Yet, holding on becomes a chore and soon the taste sensations became memories, lost in time.

Recently my taste memories were jogged, a sharp prod into that area of the brain where it resides, the taste cortex, found in a relatively insulated area of the human brain known as the insular cortex. 

It was a revisit to Mahraj’s Kitchen, the home of Hyderabadi cuisine, a blend of Telugu and Nizami cuisines that brought this sudden realisation of “Why haven’t I been back before? This taste is unbelievable”.

Telugu cuisine is a cuisine of South India, native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people. Andhra cuisine is largely vegetarian, yet has a huge range of non-vegetarian options, and is perhaps the most fiery of all Indian food.

Srinivas and Premila are the owners, a pair of unlikely restaurateurs if we look at their backgrounds. Sinu, as he is fondly called, used to be in the graphic design business and Premila a lecturer. Yet Mahraj has been thriving for 7 years. And chef Vailankanni Pushparaj from India has stayed with them from the beginning, dishing out delectable Hyderabadi dishes.

The most amazing part of eating at Mahraj is their not using MSG in their cooking. I usually have allergic reactions to MSG and not only do I not have them after a big meal here, but I also don’t get the uncomfortable reflux that comes from a big meal at other Indian restaurants. 

Perhaps this comes from their fastidious insistence on importing all their spices from Hyderabad, grinding and mixing their own masalas for all the different preparations. It also lends each dish its own unique aromatic dimensions, shimmering on the tongue, darting between bracing and bold, mellow and buttery.

Now let’s get to the dishes. 

One of my favourites was the Fried Tullagadda, Kerala style stir-fried potato with coconut oil and mustard seeds, cumin seeds, grated coconut, onion and black pepper. I could just eat this and die happy! How can a simple potato taste this good! RM8.90 (S); RM11.90 (M).

Fried Tullagadda

Another dish that I feel that I could die happy about was the Fresh Lemon Garlic Fish, boneless morsels of Dory, first battered, then fried and tossed in a separate pan with slices of lemon, chunks of lemon rind, fried onion, garlic and curry leaves. Tart, umami, and a wake-up call to one’s taste buds. RM8 (S); RM13.90 (M). 

Crab Soup using flower crab is always available and does not need to be ordered in advance. There is always a distinctive taste to Indian fish soup that is quite addictive to my palate. Whether it’s the combination of mint leaves, coriander, curry leaves and of course, onion, garlic and the flavour of the crab itself—I find myself craving for more. RM10.

Crab Soup

A wonderful starter was the Pani Puri, a typical Hyderabadi street food of little fried dough balls which puff up to become hollow inside, filled with a potato masala filling and served with mint water fragranced with mint, coriander, green chilli, masala and a pinch of black salt which helps to develop the taste. RM5 for 6 pieces. 

There were so many dishes on the table for our tasting that while I sampled every single dish (about 25 in all including breads and snacks) and found them delectable, I will only describe the unusual and the spectacular ones. 

There were two new dishes that were spectacular. The first was their Octopus Varuval, thumb-thick chunks of octopus tentacles cooked tender in a dry masala paste, looking dark and ominous on the plate but in the mouth, a burst of robust flavours, fiery, buoyant, and scintillating on the tongue. A joy and delight for anyone who enjoys seafood tastes and textures. Wrap it in a piece of garlic butter naan, and you have heaven in a mouthful. 

Octopus Varuval

They also make a Black Pepper Octopus Biryani using baby octopus, the basmati rice light and fluffy and the fire coming from peppercorns.

Black Pepper Octopus Biryani

The Pomfret Biryani is the piece de resistance to soon make an appearance on Mahraj’s menu. An impressive platter with a large black pomfret sitting on a bed of fluffy Dum biryani (cooked in a pot sealed with dough), the fish is smothered with a robust blend of freshly roasted spices for the masala, cooked separately, then placed on the rice. This one dish is enough to serve four to five people, and with a thick curry sauce and a thin raita (yoghurt with chopped onions and cucumber) served with it, is a delectable meal in itself. RM84.90.

Pomfret Biryani

But greedy foodie me just had to try everything else so the dishes kept on coming. 

The Palak Paneer, creamed spinach with homemade cottage cheese, was one of the tastiest I have eaten, RM9.00 (S); RM13.90 (M). Equally delectable was the Mushroom Palak, RM9 (S); RM13 (M). Because both were saucy, they were the perfect “dips” for the Butter Kulcha (RM4.90), a Naan bread dotted with sesame seeds and topped with coriander leaves which lent its fragrance to the bread.

Mushroom palak and paneer butter masala

The Mutton Chukka was a dry recipe, masterfully tenderised in the cooking with the spices well permeated into the meat. It was fiery but absolutely to my palate. RM11.90 (S); RM16.90 (M).

Hyderabadi cuisine is famous for its Biryanis, coming in many guises. The Chicken Dum Biryani came with a boiled egg, the chicken pieces well buried inside the rice, its masala permeating the rice as it cooks. RM11.90.

Fried Pepper Mushrooms were delectable, fresh Shiitake mushrooms with their inimitable earthy flavour and meat-like texture, fried with a generous helping of black pepper and spices. RM8.90 (S); RM12.90 (M). Eaten with the Garlic Naan (RM3.90) was my idea of heaven.

And more was to come. 

Kadai Chicken was fiery, tender on-the-bone chicken chunks, cooked in its own special masala, RM9.90 (S); RM14.90 (M). That, along with Fish Masala, a dish with chunks of Ikan Siakap cooked in their own masala sauce (RM8.90 (S); RM15.90 (M)) and Paneer in Butter Masala (RM9 (S); RM14.90 (M)), with all heady aromas wafting from their serving platters, made the perfect marriage with the fragrant Jeera Palavu (RM7), a rice cooked with fennel seeds. 

Kadai Chicken

Diners who wish to splurge can indulge in the Lobster Biryani set which comes complete with drinks at RM129.90. Or if its a simple meal you’re looking for, try the Mutton Keema Spaghetti, aromatic minced lamb cooked in its own secret masala and used like a Bolognese sauce which you ladle on over al dente spaghetti. RM13.50.

A Vegetarian Thali is available for RM7.90, and while all other dishes are available for delivery, this is not. Also, do check out their Dosas, idlis and other snack dishes available from 4pm onwards. 

Vegetarian Thali

Mahraj’s Kitchen is pork-free, with all their ingredients sourced from Halal sources.

They also have a banquet hall upstairs that can seat 75 people, equipped with all necessary sound systems. It is recommended for reservations to be made 2-3 days prior to an event. 


14, Jalan Sultan Yussuf, 30000 Ipoh, Perak

Business hours:
10am-10pm, opens daily
Takeaways available
Deliveries available through GrabFood and foodpanda  

For inquiries:
05-242 6973 | 016-287 9492 | 016-427 6973

SeeFoon Is Blown Away by Onyx Gourmet Menu   

Onyx Premier Dining

I was recently invited to an exclusive dinner together with some of Ipoh’s ‘who’s who’ to the Infinite Room at the top of Regalodge where Onyx Premier Dining was launched.

The who’s who

I had reservations about accepting given our pandemic situation, and the idea of mingling with a large group filled me with trepidation. My fears were soon allayed as I entered the room and discovered that a very long and beautifully laid out table was set for 14 people, each seat socially distanced but close enough for conversation across as well as on both sides. 

The table

The host for the evening Madam L.C. Ng, a most affable and gracious lady, lawyer by profession but a gourmet at heart, had been nursing a desire to launch a fine dining venue and what better place to have one than in Regalodge, a small, centrally positioned hotel in Greentown which her husband Steven Yeoh, acquired two years ago. 

Host Madam L.C. Ng and Dato Ding
Karaoke time with Dato Gan, Anita Phang and SeeFoon
Puan Sri Datuk Sandra joining in the fun

And what a successful launch it was. A beautifully printed information kit at each place setting heightened my anticipation of a good evening to come. And I was not disappointed. 

The stellar menu was curated by Jeff Yeoh, the young and innovative Sous Chef who has packed more than 18 years experience in operations for renowned restaurants with the last 10 years in Singapore, including 5 years as Sous Chef in Marina Bay Sands Singapore in his last posting before returning to Ipoh. He is proficient in numerous cooking techniques and cuisines, with a talent for working with ingredients from countries around the world. General Manager, Christopher Wong was the one responsible for sourcing and bringing in all the gastronomic delights. 

The specially curated menu that evening was a masterpiece, both in gastronomic and artistic terms. With skillful sourcing, the marriage of ingredients worked perfectly for each dish and the result was as well a feast for the eye as the palate. 

Paired with specially selected wines from Geovinum Sdn Bhd, Edward Chong, who is a Spanish Wine Scholar candidate with 8 years of experience in the wine industry, was on hand to brief us on each wine as we worked our way through the extensive menu. Geovinum is an exclusive distributor of many boutique wineries as well as iconic winemakers like Carlos Moro, Alvaro Palacios, Maria Luz Marin, Peter Sisseck, Mariano Gracia, Yves Cuilleron and Gérard Gauby. The creme de la creme of the evening in addition to the various wines served was the Cognac Pierre De Segonzac “Extra” Selection 1st Cru 50 years Grande Champagne, smooth like honey and velvety caramel going down my palate. 

Specially selected wines

We had an extravagance of appetizers to start. The first was tuna tartar cubes with Osetra caviar on a buckwheat blini, topped with a quail egg and a delicate lattice of spinach puree crisped by molecular magic into a lacey wafer. Edible flowers completed the plating and I felt almost guilty breaking up the alluring presentation. Paired with a Taittinger Comtes De Champagne Rose Brut 2004, this first appetizer augured well for the dishes to come.

Osetra caviar and tuna served with buckwheat blini, quail egg

The second appetizer was an imported Japanese shrimp: the amaebi, a high-end ingredient in Japanese restaurants. Cooked in the shell to a degree of perfection (slightly under-done), the meat was sweet, yielding and umami. Served with Romanesco broccoli (or cauliflower as some call it) fresh flown in from France, which has a similar but milder, sweeter, and nuttier flavor than both broccoli and cauliflower. It is also almost impossible to get in Ipoh and is highly prized and highly priced. Avocado, cucumber rolls and a mango relish complete the dish. Paired with a Chateau Bonnet Blanc AOC EDM 2017.

Sweet Shrimp with Avocado & Mango Relish

The third appetizer was fresh Sea Urchin, the Bafun Uni (red in colour) flown in direct from Hokkaido with Hokkaido Scallop and slivers of Black Truffle from Italy. This was a totally decadent flirtation of torched scallop with velvety smooth uni and the earthy aromatic dimension of truffle, the flavours shimmering on your tongue, darting between the elements of earth and sea. Paired with Vina Soledad Reserva 2006.

Sea Urchin with Hokkaido Scallop and Black Truffle

Now for the fourth appetizer (they just kept on coming!!), White asparagus with lemon and served with Orange Beurre. White asparagus is a delicacy which I haven’t had in years and certainly not in Ipoh. The few that I have come across in high-end supermarkets in Kuala Lumpur were usually sad and withered-looking as most people would never pay the high price demanded. So there it was: all five pieces of shimmering white, fat asparagus decorated with edible flowers sitting on a bed of orange butter. Juicy, succulent and fresh, the orange butter adding a citrusy touch. Paired with a Margan Aged Release Semillon 2009.

White asparagus, Lemon served with Orange Beurre

For the main course, I opted for the Tournedos Rossini, served with imported Foie Gras from France, Truffle and a Madeira Sauce. The tenderloin, a piece of Wagyu M9 was so tender, you can almost cut it with a fork and the very generous piece of foie gras was pan fried to perfection, its fragrance heady and mesmerising. Topping it with slices of black truffle was really the “icing on the cake” as I lingered on the last slice, hoping it would last forever. Paired with Bodegas Roda Cirsion Rioja 2009 and Bodegas Matarromera Pago Las Solanas 2001.

Tournedos Rossini served with Foie Gras, Truffle & Madeira Sauce

For dessert, the Double Boiled Bird’s Nest with Coconut Milk was a pure delight. 5th grade 5A birds nest double boiled for 4 hours topped with coconut milk, an ambrosial offering fit for the Gods. Paired with the Cognac Pierre De Segonzac “Extra” Selection 1st Cru 50 years Grande Champagne which was smooth and mellow, a fitting ending for an unforgettable meal. 

Stewed Birds Nest with Coconut Milk

Onyx Premier Dining can host a maximum of 20 people and surprise, surprise, a minimum of 2. 

According to GM Christopher, someone actually booked the room, arranged a sumptuous meal and proposed to his girlfriend. Now with a menu like the one I’ve just described, can any girl say no?? 

The meal is priced at RM300-RM900 per pax depending on the menu preselected, excluding wine pairing where the sky’s the limit.


Regalodge Hotel
131, Jalan Raja Ekram, 30450 Ipoh. 

Business hours:
7am-10pm, opens daily  

For inquiries:

For Onyx Premier Dining, call Sherry Chan: 019 510 5925

Help the Small Businesses: Legen Indian Fusion Restaurant

Legen Indian Fusion Restaurant

Pictures by Gisele Soo

SeeFoon is served a King’s Banquet

When you have been the personal chef to the Sultan of Brunei for 10 years, you develop a certain savoir faire in all culinary styles, and whether you’re cooking Western or Asian or Fusion, your skills are bound to dazzle. 

And bedazzled they are, as customers who step into Legen Indian Fusion Restaurant, the ‘new kid on the block in Old Town, will find themselves. 

Bright and sparkling clean, the ambiance is wholesome, with female serving staff in shimmering saris adding sparkle to the place. Along the right wall, a long table is fully loaded with tureen after tureen, all warming over tea lights. More than 20 dishes are on offer every day, with the menu choice changing on a daily rotating basis.  

Partner owners Gopi Subramaniam and Executive Chef S. Balachandran are out front greeting guests, with Gopi seating people and Bala explaining the display on the buffet table.

I was initially hesitant to go out to eat from a buffet especially during the CMCO, knowing how people tend to linger over the open dishes on display and chat away, providing ample opportunities for droplets to land on the food. But upon arriving at the restaurant, my fears were quickly assuaged as all the dishes were covered, clearly labelled and all I had to do was to select the items as a service person would follow me, take my order and serve them at my table. 

Bala, who decided to return to his hometown of Ipoh after his long service with the Sultan of Brunei, has always nurtured a desire to operate his own restaurant, and this became a reality when he teamed up with Gopi. Bala brings with him extensive culinary experience, having worked in multiple locations including Melbourne as well as a stint as the principal of Crew Skills International College. 

The lunch offerings at Legen are Malaysian-style South Indian with most dishes changing daily. Dinner is a la carte, which Bala describes as Indian-Western fusion. Of this ‘fusion’ dinner menu, I only tasted the Lamb Shawarma Wrap with vegetables which was tasty, the lamb tender and well marinated. Great for takeaways. RM12.

Lamb Shawarma Wrap

On the buffet table the day I was there, there was such a plethora of choices that I was at a loss as to where to begin and what to order. So I decided to order small portions of delectables and since we were four, we could all taste a wide range. 

Also, the prices for many small portions were so incredibly reasonable that it seemed a shame not to try them all! (Not that we did….all 20 was a bit on the wild side!!)

Rice, both white and parboiled, is available on the buffet—but the one I chose was the Vegetarian Biryani (RM5). This biryani was so tasty, I didn’t even need nor want any of the gravy that came with other dishes. All others at my table agreed with me, and without MSG, as boldly stated on the wall above the display, this was certainly one tasty dish. The basmati rice was fluffy, extremely tasty and now as I sit here at my desk, I find myself salivating at the taste memory and wishing I had a large bowl of it in front of me. If it’s a Chicken Biryani (RM14) or a Mutton one (RM16) you’d like instead, just call ahead and they’ll prepare it for you. For me, I’d rather just stick to the vegetarian version and eat it with all the other goodies.

I shall just list all the small portions that I ordered from the buffet with their prices. Obviously, the more dishes you order, the more the meal price will rise, but the prices per portion were unbelievably reasonable. And for those on a budget, rice, two vegs and a serving of meat can come in for less than RM10.

Salted Fish with Sweet Turnip (sengkuang) was crunchy and unusual to find on an Indian table. A lovely departure from the usual vegetables, RM3. Chicken Varuval (RM4), one of Bala’s specialities, and Fried Bitter Gourd (RM2) were both my favourites.

Egg Sambal (RM2) was tasty with a tinge of brown sugar; Chicken Sambal (RM4) in a style similar to Ayam Masak Merah was a tad on the sweet side and probably appeals to the Malaysian palate; while the Brinjal Sambal was quite fiery at RM2 per portion. 

Traditional Spinach was tangy, while the Palak Paneer with homemade cottage cheese was yummy, though again on the sweet side. Both are priced at RM2

I loved the Dhal which went so well with the vegetarian biryani, and of course no Indian meal can be complete without Raita—yoghurt with onions, chillies and surprise, surprise, red beans.

Rasam, the de rigueur tangy soup which one can sip slowly throughout the meal or after as the individual wishes, and which serves as a digestive of sorts, was made from homeground spices and was one of the few dishes that had no addition of sugar.

As a special treat, indulge in their homemade Almond Kulfi, a velvety smooth ice cream-like dessert made from milk and given texture with crunchy almonds, yummilicious at RM7. It also comes as Mango Kulfi, milk and mango pulp combined into a creamy texture with the smoothest mouthfeel. RM5.

Mango kulfi (back) and almond kulfi (front)

In general, all the items on the buffet table were well-nuanced and delectable. An appeal to Chef Bala might be to go easy with the addition of sugar, as sugar-averse diners like myself— while appreciating that no MSG is used in the cooking—feel that no sugar is needed for most of the dishes. Let the spices do the talking.

With the very reasonable pricing and skilled spicing, this buffet at Legen is well worth patronizing.  

*Legen Indian Fusion Restaurant is pork-free

12B, Jalan Sultan Yusof, 30000 Ipoh, Perak

Business hours:
11am-10pm, opens daily
Buffet available until 3pm; a la carte menu available from 6.30pm onwards

*Takeaways available for buffet menu
*Takeaways and deliveries available via foodpanda and GrabFood

For inquiries:
014-309 8026

Help the Small Businesses: ES Kitchen

ES kitchen

Pictures by Gisele Soo

SeeFoon expands her coterie of fave western restaurants

Ipoh has always been known for its local food, be it hawker or its “Tai Chau” places, and it was only when Julie Soong opened Indulgence Restaurant & Living 20 odd years ago, followed shortly by Simon Lee and Erica with Citrus, that Ipoh began to develop a collection of western restaurants that can step onto the world stage. 

A slew of ‘wannabes’ followed and failed, their downfall related to hired chefs and a difficulty in hiring service staff. 

I have always maintained that the restaurants that stay the course and remain successful are those that are opened by couples, with one half in the kitchen doing the cooking and the other out front serving guests. 

That is why I’m putting my money on ES Kitchen, opened by Chef Eric Soong and his wife, Irene Koh. In addition, their daughters Amanda and Alisha help out during their school holidays. 

I first met Eric when he was Executive Chef at Weil Hotel when it first opened. He subsequently left and went to Guangzhou where he was at Langham Guangzhou as Executive Chef for 3 years, only returning last year in October 2019. He started his restaurant ES Kitchen in May this year, after the MCO was lifted. 

Having just established himself and the restaurant, and with September showing an encouraging return, Eric now has to cope with the CMCO and the fear preventing customers from patronising his restaurant. 

I can vouch for Eric and Irene being fastidious in following the SOPs. Also, the restaurant, which is spaced over two shop lots, has their tables VERY well spaced out and are well marked with allowable or non-allowable seating. I was impressed the moment I stepped in: a quiet serene ambiance where you, my dear readers, may dine in peace. 

As for drinks, because they have yet to obtain their liquor licence, one may BYO where they charge an RM35 corkage fee—but for lunch that day, I settled for their non-alcoholic beverages. 

The Blueberry Yogurt drink blended from a mix of fresh and frozen blueberries from the US was refreshing and cooling, while their Iced Chocolate was smooth and not too sweet (my natural aversion to sweet drinks!!). The Peach Soda had a lovely fizz and combined with the canned pureed peach at the bottom of the glass, left a delightful lingering taste in the mouth. All it needed was a dash of champagne and we would have a Belleni in our hands. All at RM14.80.

Our first course was the Cobb Salad, a meal on its own with generous portions of bacon, ham, egg, avocado, cheese, tomato and grilled chicken, served with Eric’s special homemade ranch dressing, a creamy yet tangy dressing that lifted the simple ingredients to a gourmet level. RM27.80.

Cobb Salad

Next to arrive and meant as an appetiser were the Crispy Risotto Balls or arancini (Italian), served with a balsamic tomato compote on the side. These six balls were divine and the first I’ve had in 30 years, since the last time I was in Italy. They were so good that I almost wanted to eat the whole plate but refrained since I had to share with my colleagues! When served, the balls look deceptively simple to make but making delicious arancini requires skills that only can come from a seasoned chef. 

Crispy Risotto Balls

To make these Sicilian cheese-filled snacks, you first have to make risotto (we all know how difficult that is as you have to stand over the stove and stir till the rice is cooked, adding stock and cheese in small dribbles); then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love, which is reason enough to make this dish a must-have. It is also worth making this one of your favourite takeaways during this CMCO. RM19.80.

Both the soups that we tasted and shared were delicious. I usually avoid soups as often they taste like dishwater especially in the hands of a novice chef. But in Eric’s able hands, both the Roasted Pumpkin Soup topped with smoked duck breast and croutons (RM15.80) and the Field Mushroom Soup served with bacon bits, buttered croutons and drizzled with truffle oil (RM18.80) were robust, ambrosial and lifted beyond the ordinary. 

Roasted Pumpkin Soup
Field Mushroom Soup

The Chicken Cordon Bleu was surprisingly juicy and tender considering it was breast meat. Stuffed with cheese, breaded and fried, it was served with a creamy mashed potato and mixed vegetables. I wish it had more cheese inside, though, as I like it really oozing! RM28.80.

Chicken Cordon Bleu

For the main course, Eric suggested we taste his signature dish which is the ES Signature Iberico Pork Ribs, a slab of juicy ribs marinated and basted with Eric’s own barbecue sauce and served with corn salsa. The ribs weigh around 700gm and he uses the DeRaza brand of Iberico, a specific breed of true blue, purebred Iberico, feeding primarily on acorns and roaming freely in the regions of Extremadura, Andalusia and Castile-La Mancha, in Spain. 

ES Signature Iberico Pork Ribs

The ribs were fall-off-the-bone tender and, because they were Iberico, imbued with their own special inimitable taste and fragrance. Enhanced by the homemade barbecue sauce, this was a feast for at least 2-3 people and at RM168.80, was worth every mouthful.  

For dessert, we shared an Irish Cream Tiramisu, an alcoholic’s delight with ladyfingers (the biscuit, not the vegetable) soaked with coffee and liquor, sponge cake and layered with Mascarpone cheese (this is the legitimate layering ….not whipped cream) doused with Bailey’s Irish Cream. Heaven in a mouthful. RM18.80.

Irish Cream Tiramisu

I promised myself to come back with a group of friends to experience their Tomahawk set, consisting of 1.2kg of grilled Australian Stanbrooke Black Angus M2. This comes with the arancini or risotto balls starter, salad, pumpkin soup and sides of rosemary potatoes, garlic broccoli, sauteed field mushrooms, a red wine shallot pepper sauce and a dessert of their Bailey’s Tiramisu—at RM688.80 per set. Given that their portions are generous, and although this is a set meant for 4, I reckon that 6 friends can happily share this meal and leave satiated and content.

Another item that caught my eye was one of their specials of the month. The Sanchoku Wagyu Burger (only 127 portions available) comes with pan-fried lobster tail, foie gras, smoked cheddar, port wine onion marmalade on a brioche bun, and a serving of truffle steak fries. RM188.80.

ES Kitchen is definitely on my list for many a revisit. 

148 & 150, Jalan Tasek Timur, Pusat Perdagangan Tasek Indra Bercham, 31400 Ipoh, Perak

Business hours:
12-2.30pm (Lunch), 6-10pm (Dinner)
Closed on Wednesdays
Takeaways available
Deliveries available between 2.30-6pm

For inquiries:
012-223 9489