Help the Small Businesses: Rish’s Kitchen

Rish’s Kitchen

Pictures by Gisele Soo

SeeFoon delights in “Melangerie” at Rish’s

As the word “fusion” has been done to death by the culinary world (the description, not the art), I have decided to call the combination of eastern and western styles of cooking “melange-rie” to describe the cuisine at Rish’s Kitchen, a recently opened restaurant on Kuala Kangsar road. 

Melange got mixed into the melting pot of English back in the 1600s. It derives from the Middle French verb mesler, which means “to mix.” And this is what Harrish and his brother Shyaam have done for the menu at Rish’s. 

Harrish Kumar, who has garnered for himself a large following at Tamara’s, the Sri Lanka/Indian restaurant in Greentown where the vegetarian dishes are unusual (fresh, bold and packs a punch) and the meat dishes are equally fiery, has now joined forces with his brother Shyaam Prashanth Kumar to open Rish’s Kitchen. 

Don’t worry fellow foodies, Tamara’s is still operating as usual. 

Mixing east and west on a menu can often end in disaster but at Rish’s, the team have succeeded in creating a ‘melange’ of unusual dishes combining some of the best elements from both traditions.

As in their Cheesy Nachos with Spicy Lemongrass Chicken, mildly spiced morsels of chicken topped with melted mozzarella and cheddar on homemade tortilla chips and capped with alfalfa sprouts. The tortilla chips, whose roots are Mexican and originally made from ground corn, have been transformed into flour chips, a crispy and crunchy accompaniment to the tender chicken pieces and the fresh green taste of the alfalfa sprouts. RM18.

Cheesy Nachos with Spicy Lemongrass Chicken

Rish’s Special Pizza is Mutton Masala on a mini pizza, showered with cheese. The crust could have been crispier, but nevertheless the mutton masala topping more than made up for the lack of crunch, a big bodacious South Indian flavour married to an Italian base. The mutton was tender and juicy, mildly spiced to suit the tamer palates, while the cheese ameliorated the more fiery elements. RM35.

Rish’s Special Pizza

We then had the NZ Lamb Rack Infused in Rish’s Special Aroma Oil with a traditional Peranakan sauce handmade by Harrish. The lamb was very tender and redolent with the flavours of Nyonya spices. RM39.

NZ Lamb Rack Infused in Rish’s Special Aroma Oil

The Dry Curry Noodle, unlike our renowned Ipoh hawker variety, was made with Fettuccine, a broad Italian noodle served with fish cake slices, squid rounds, bean sprouts, egg and topped with a very spicy Sri Lankan rich and creamy curry sauce. Personally, I could have had the noodles more al dente but it’s definitely worth trying as a departure from the norm. RM20.

Dry Curry Noodle

The Signature Crispy Chicken Cutlet served with their homemade black pepper sauce which was chock-full of crushed black peppercorns certainly packed a punch, harking back to the days of the traditional Hainanese chicken chop, crispy on the outside and juicy and tender on the inside. The pepper sauce certainly had the requisite bite, spicy from the pepper. RM14.90.

Signature Crispy Chicken Cutlet

For the steak lovers, you can also order the Australian Sirloin Steak served with the same peppercorn sauce for RM38.

The Macha’s Signature Claypot Mutton was bold and robust, served with lemongrass rice. If mutton is not your thing, order it with chicken. It has an equally robust taste but be forewarned, do tell them to go easy on the salt. Tangy and a ‘melange’ between a Chinese braise and an Indian spiced stew, it went well with the rice. RM14.

Signature Macha’s Claypot Mutton

For drinks, we had the Masala Coffee from Sri Lanka, RM6; their Serai Pandan Soda – very nice and not too sweet, RM8; their Passion Fruit Tea brimming with fresh passion fruit kernels, RM8 and their Assam Boi Mint Soda, RM8. The cold drinks were most refreshing while the Masala coffee was redolent with herbs. Sugar levels can be adjusted as they can make them fresh to taste.

As Harrish tells it, there is a 30-room homestay attached to the restaurant where bookings can be made through Agoda. While not fully operational, it is ready to accept guests once the CMCO has eased. 

There is also a Function and Banquet facility with a capacity to seat 70 people with meeting equipment like a projector, mic system, tables and chairs provided.

For hall reservations, contact: 018-579 1312 (Ruvanesh).

Rish’s Kitchen has a spacious, light and comfortable ambiance with seating nooks and well spaced-out tables all complying to SOPs. A private room is also available. And they have ample space for parking outside!

Afternoon tea is offered all afternoon with little petit fours and other rotating cakes on their menu and can be served in a private nook or in the main room. All in all a delightful interlude to look forward to.

*Rish’s Kitchen is pork and alcohol free 

 

Address:
62, Jalan Kuala Kangsar, Taman Malaysia, 30100 Ipoh, Perak 

Business hours :
12-10pm; closed on Mondays
Takeaways available
Deliveries available through Foodpanda, GrabFood, and they are planning to do their own delivery

For inquiries:
010-395 8821

Help the Small Businesses: Lubiantan

Pictures by Gisele Soo

SeeFoon discovers a ‘roadside stall’ 

Called Lubiantan (meaning ‘roadside stall’), this is a relatively new eatery situated upstairs of a shop specialising in Musang King and other durians where they sell the fresh variety as well as durian desserts. Owned by the same people, the two work synergistically where you can eat your mains and savouries upstairs and go downstairs for desserts. Perfect for our durian-lovers and sweet tooth readers.

Lubiantan is a tiny eatery serving only about 20 people at a time. Very strict about their SOPS, places are marked off with big X’s where you’re not allowed to sit. It’s a place where you go and eat your plate or bowl of your choice and quickly go downstairs to enjoy their desserts or fresh durian as you wish, just like you would do at a roadside stall. It’s not a place to linger and chit chat as they have to serve the next customer.

The menu is a simple one, with their signatures featuring their special handmade Teochew Style Bamboo Noodles, “KAO” noodles and the Pahang Bentong Homemade Tofu Pok

The Teochew Style Bamboo Noodles are distinguished by the irregular shape of the handmade noodles and a hint of saltiness. They are made without any preservatives and produced the traditional way by sun-drying the noodles and steaming them on a tray lined with coconut leaves. 

“KAO” Noodles are handmade noodles also known as Teochew “Mee Sua”. Served with the springy, irregular shaped noodles are mushroom strips, minced pork, house-made dried shrimp sambal and poached egg. First, dig into the poached egg, then mix the noodles well. When you eat it, every bite of the minced pork, the smoothness of the egg and a hint of spiciness will make you fall in love with this dish. 

Pahang Bentong Homemade Tofu Pok is famous among Malaysians and it is also a must-buy when visiting Pahang. The texture of this tofu pok is fluffy and soft and can be stuffed with a meat farcie. These can be ordered as a side dish or added to the various noodle dishes. Lubiantan’s mission is to bring the best to their customers, so it is a MUST in their Curry Noodles.

The day we were there, the special of the day was the Mah Lat braised chicken in Szechuan style. Mildly spicy, with a faint hint of the Mah Lat or Szechuan peppers which numb the tongue. Served with rice, vegetables and “Tsoi Po” fried egg. RM8.80.

Malat braised chicken in Szechuan style

Their signature dishes are their dry and wet Curry Noodles. We tried both, with the dry Curry Noodles arriving first. Using handmade noodles from Pangkor, these were quite al dente and I could tell they were handmade owing to their uneven thickness. The thick curry sauce was piquant and can be spiced up with the very tasty sambal served with it. Topped with the Pahang Bentong Homemade Tofu Pok which tasted soft and absorbed the gravy nicely, smallish prawns, long beans, bean sprouts, fried scallions and roast pork slices, this curry noodle is a tasty mouthful. RM9.80.

Dry curry noodles

The wet Curry Noodle with Hor Fun rice noodles and yellow mee had a slurp-worthy thick curry soup, tangy and again can be spiced up with sambal. It is served with large sea-fresh prawns, tofu pok, squares of tender fried pigs skin and topped with mint leaves. RM9.80.

Wet curry noodle

The Special Pigs Trotters in Soy Sauce served with white rice or noodles was well braised, the trotters tender and the sauce well blended in its light and dark soya sauces. RM12.80.

Special Pigs Trotters in Soy Sauce

We followed this up with a clear Lettuce and fish paste (Yu Wat) soup (ours came without the noodles as we were quite full). Umami with a clean taste, the fish paste was soft and fresh tasting with dried squid added in to further lift the flavour. RM7.80.

Lettuce and fish paste soup

And for a pre-dessert treat, we finished our meal upstairs with the Classic toasted bread with premium butter and kaya. Sliced thin, the bread was crispy and the homemade kaya not too sweet, which suited my tastebuds. RM3.80. 

Classic toasted bread with premium butter and kaya

Service was fast at Lubiantan to facilitate a quick turnover. Soon we were headed downstairs to the Musang King dessert shop where we just had to finish our meal with a slice of durian burnt cheesecake (RM28) which was quite dense and very filling so we shared one between four of us. We did not get to try the layered durian cake (RM18.80) but promised to return.

Durian burnt cheesecake
Layered durian cake

For those who eat upstairs at Lubiantan, there is a 10% discount at the dessert shop when you show your receipt within the same day of issue. Don’t worry if you don’t think you can stomach the desserts after a hearty meal; you can still get a 5% discount up to a month after the date when your receipt is issued. The outlet downstairs is open from 10am-10pm.

 

Address:
56a, Jalan Theatre, Taman Jubilee, 30300 Ipoh, Perak

Business hours:
Mon-Thurs, 8.30am-4.30pm; Fri-Sun, 8.30am-10pm
Takeaways available
Delivery available within town area for orders with more than 3 items

For inquiries:
012-591 8175