Restoran Pusing Public

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Since we are back in Ipoh, no doubt we will go get food at one of our favourite restaurant and despite it being a holiday, we are glad that it wasn't too filled with people. So we got a table instantly and got right down to ordering because we were super hungry after a long day out - not counting to plenty of treats we had in between.No doubt we would order the stir-fried char siew. OMG, this dish is the epitome of indulgence because the meat had perfect layers of fat & meat which is coated in the sweet sticky sauce that has caramelised onto the meat. We ordered two plates of this because one wasn't enough.Then, because everyone love's this, we ordered baby french bean stir-fried with garlic. Simple but also very delicious which everybody loved and finished up with ease. This was a new dish we tried that night. It is braised pork ribs with tendons and... As crazy as it sounds, this tasted heavenly because there's just so much flavour in each bite. There's a hint of sweetness from the different seasoning in the sauce but yet, not too much because there's also a savoury porky flavour. This was our first time trying this dish out of recommendation but we probably will be back just to have another plate of this.  continue reading

今天叫了一碟清炒菜心，之前的菜都很不错可是就被这碟菜心坏了今天的气氛和菜色。当菜心端上来后，看它的卖相是不错，上面只有一些炸葱扑在上面。谁知道一放进口，菜心苦到不知道怎么形容。 continue reading

这里的手捉羊骨肉也是很出名的食物，所以也是必须预定，不接受现场order。手捉羊骨肉顾名思义是羊肉，而且应该是背后的肉。一条条羊骨会被拿去烘烤，然后再让我们配以black pepper，sweet & sour 和泰式酱汁来吃。 当然，这也必须乘热吃，亮了的话肉就会变得僵硬了。 continue reading