foodkrazie

The best part is none other than the mixture of sticky strings of cheese + mayonnaise! For someone like me who cant tolerate diary product, this is much enjoyable without the 'milky/diary smell'. The prawns are fresh but not really coated with the mixture on the inside. Nonethless, this is rated 9/10 for me and my group, because of the delicious mixture.
Fishballs? What is so special? These are homemade, 'bouncy' truly fishballs which you can taste the sweetness of the fish it is being made from; simple and laced with just plain soy sauce sprinkled with some spring onions to finish the presentation touch. Its the taste which matters - therefore, it deserves a rating of 8/10.
The other recommended dish by my colleague was the 'Premium Sauce Clams', literally translated from 'Seong Thong LaLa', which is richly garnished with shreds of ginger and spring onions with Shiao Xing Wine (Rice Wine) to add a bit more tinge to the dish. The clams were fresh and nicely cooked, thus minus the 'chewy' work. Despite being a bit too salty, overdose of soy sauce, we still find it pleasantly nice. It would have been much tastier. I will give this dish a try again the next time am there which will likely to receive a higher rating from now, 6/10.
We had two other dishes, one dish of fresh vegetable 'Thong Oh' nicely fried with just plain soy sauce and Salted Egg Yoke Crab, which to me, is nothing much to shout about. I noticed other tables ordering Claypot Crab Glass Noodles - will order that on my next trip back! The total cost for this meal for 4, inclusive of drinks for each amounted to RM130.

Kedai Makanan Rasa Lain  is located at:
69 Persiaran Medan Bercham 2
Pusat Bandar Baru Bercham
Ipoh
Contact:+6012 512 8407

I first discovered this place through a friend who is an avid 4x4 fan and organizer of the many 4X4 events organized nationally; travels on his 4X4 all the way to many places in the world, as far as driving from here through the many challenging terrains until China!

Bukit Tinggi BBQ is well hidden inside one of the road leading to Kg Bukit Tinggi. I was very much amazed by the unique decors inside as you can see, the many umbrellas', which are 'autographed' by the many patrons' from different companies, press',etc and wine/beer bottles. As am writing this, I will bring an umbrella with my next group and leave our much treasured signature behind. And, find out the story of the umbrellas and many many bottles'.
This pot,which looks like a double boiler, has the top layer laden with clams, prawns & crabs, whilst the bottom layer is the soup, that has all the seafood flowing in adding to the sweetness of the soup, which has pieces of the infamous expensively priced Bentong ginger inside.
The seafood are very fresh and the restaurant has very spicy chilli padi too! You can just dip your pieces of prawns or clams into the soy sauce that has the chilli padi, and wham! Be careful - real spicy.

As you are halfway through your food, the staff will come and take away the pot and put it back onto the stove, return your leftover of seafood in another plate. While you are eating, they will add in mix vegetables with some oyster mushrooms' into the soup and once ready, they will serve you the second layer as seen below.

I would not fail to stop at the above on my way to Penang on each occasion. Nibong Tebal is a small town which is easy for you to locate this small restaurant tucked in the middle section of a row of single storey shop lot.

1. Follow the Nibong Tebal signage (which is the left, and Jawi is to your right).
2. Go straight and up the fly-over (looks like a bridge) and keep left.
3. As you drives down the fly-over, keep left (there’s a sign to say Nibong Tebal – like a U-turn under the fly-over) and follow the sign – town.
4. Just drive straight on and you will pass Maybank on your right.
5. Then you approach a row of single storey shop lot on both right and left.

Look to your left, you will see a corner air-conditioned restaurant; drive on for another 5-10 meters and you will see a clinic. It is located 2 doors away.

Restaurant Lee Hong Kee (LYJ)  operates from 11:30 am - 3pm, breaks at 3pm. Re-opens at 6:00 pm - 11:00 pm.

This restaurant has lots of variety in their menu to choose from and prices are reasonable yet delicious.

The place is always, if not most times, are packed to the brim even during lunch. Thus, it’s advisable to give a ring and reserve a table when you are popping in for dinner, especially weekend; although they have moved to a bigger and spacious shop. Love their new place

The restaurant has a different specialty each day; asks the lady boss for recommendations if you are not sure what to order.

One of the dish that has the tongue wagging is "Dong Tok Gai", literally translated as "Standing Chicken". It is a whole roasted chicken, served with it's neck being pierced through a steel metal, making it looked like it is standing, thus the name of the dish! Poor chicken, having to sacrificed itself twice for mankind :(


You are welcome to feast on this dish in any manner you like! Seriously. Plastic gloves are provided so that you can either tear the chicken and eat like a 'wo/man from the cave era' or the usual 'cultured manner' via the carving knife and fork




The "Dong Po Yok" is served in perfect 3 layer. As you bite into the fat, it has a firm texture and not the usual spurt of fat that makes you go queasy yet guilty, thinking about your cholesterol level! Usually, this dish comes served with "Man Dou", pita bread style, which you can stuff the delicious pork into the bun or eat with plain rice. Your choice. Really.




I have an 'aversion' towards certain type of fishes. Those that gives you the "muddy' taste, which may be quite common with tilapia fish. This was recommended to us, "Claypot Tilapia"  and I was game to try. Well, I went with my Friday badminton group, and they loves fish!

The verdict? This dish was perfectly timed,as in the fish meat was just tender, not overdone which will give you a firm yet hard texture! NO muddy taste! Trust me, my friends who eats out with me, will always leave, or, serve the part closer to the tail, for me.


A well done combination of fusion cooking, in my opinion, a fern vegetable, known as "Kerabu Paku". It's a cross between Thailand and Chinese style cooking; the vegetable was blanched, generous squirts of lemon juice, and top off with perfectly fragrant fried shallots. Unusual yet creatively tasty!


Vegetables are generally nothing much to comment about, which you may realize by now, that I limited my blogging about vegetables. This is another recommended dish. Have you tried yam, meat, dried shrimps with kai lan? Interesting combination but tasted nice, especially the yam. Try it.

I have never seen as much variety of dim sum as I have in this place! Have you? The below is in fact, part of the arrays of variety you can have. In fact, don’t sit near this showcase as it’s an open oven! You won’t be able to enjoy your dim sum while sweating away due to the heat.

I am a person who goes for dim sum, not once, but few ‘blue moons’ once!

I was disappointed with the Shanghai Dumpling, or famously known as ‘Siew Loong Pau’ in this restaurant. There used to be a Restoran Shanghai Ding in SS2 which does this very well. Unfortunately the place has closed, which I suspect could be due to its price? Anyhow, some of the better dim sum I enjoyed from this place is as follows:

Hai Cho (Crab Meat Ball) is made of pork, chestnut any maybe, just maybe some crabmeat, which I wasn’t able to taste it. This combination gives you the crunchiness from the chestnut while the sweetness of it blended well with the pork which was not dry despite being fried. RM5 per plate of about 4 pieces if my memory serves me right.

Have you heard of Fried Loh Mai Kai (Glutinous Rice)? This is it. It is more like fried rice with all your usual stuff of Chinese sausage, scrambled egg, spring onions, etc which are scooped into a bowl and served upside down. So, when you lift off the bowl, taa..daa!
It is actually quite tasty.

Wow, look at this delicious Marmite Spare Ribs price at RM10 The first bite reveals to you the marmite then honey yet the meat was succulent tender not ‘rough’!

Hah! This is none other than what most Mat Sallehs’ can’t eat or take its ‘pungent-ness’ as its known as King of Fruits. Durian Roll deep fried. As you bite into it, you can’t taste the ‘oiliness’ despite being deep fried, then the durian flesh hits you. It would be nice if there is more durian flesh inside. Btw, don’t go for the durian bun. Too much bun and can hardly find the durian flesh inside! This one is a much better choice.

The Egg Tart here is very nice as the pastry is flaky while the egg which is combined with some milk is baked till just cook which is soft and not hard. Nice for the price of RM3 for a plate of two.

I wonder why they named this Sharkfin Dumpling when I can’t find any sharkfin inside. Nevertheless, this is nice as the amount of ingredient inside is generous.
This 'Wu Kok'(Crispy Yam) is filled with the normal ingredients of pork, etc and is rather crispy. Nothing special but okay.