Some drinks first while waiting for the food. Tried their menu recommended cocktail, apple and strawberry mojito.


Taste abit strong with the alcohol, a little fruit syrup flavour. They did put some apple and strawberry pieces in it, but I don’t taste much.


The trio ribs platter, ribs are nice, very tender and soft. The sauce was not bad too. Fries and grilled corn are dry. Sausages was fine.

腸粉作為港式小食中重要的角色，但從小到大作為地道香港人，其實我好像沒有吃過難忘的腸粉呢。


朋友告訴我這裡有個惡婆婆，大大聲，無情講，賣哂就賣哂，客人全部只能靜靜的排着隊等叫自己的號碼。


婆婆今天不在呢，這個好像是她女兒？也有點威嚴的影子啦。


到的時候，已經一堆人在等著，我們等了二十分鐘左右吧。其間我就一直看著他們是怎樣運作的。

首先他們不是一卷卷的腸粉，而是一餅餅的粉片，再細切成像河粉的。這個粉質感比腸粉薄很多，比河粉更細緻幼滑。


混有甜醬，麻醬，香油，蝦米，辣醬，醃青辣椒，蔥酥和芝麻。很和香港相似的醬料，但這裡的吃著就是不一樣，很好吃！


真的不一樣，我找你很久了。

The weather in Malaysia is real hot during afternoon, say from 10am to 4pm. After a long drive to Ipoh, took a nap and when wake up, is time to...eat!

My friend took me to this restaurant which also introduced by his friend. The first dish served is pot fried veggies with crispy pork oil. Is taste nice like everywhere does.



And we ordered a asum fish(asum is a sauce that taste alittle sour and spicy). The fish steamed perfectly, the best timing. The asum sauce is well balanced.


But the thing is, the fish and sauce taste so separate.


This dinner only cost me 36rm, for the price this meal is perfect enough.

在住的民宿樓下，就有一間人流不斷出出入入的茶室-天津茶室。


門口就看到有一家雞絲河粉，一家麵檔，再走進裡面一點有家沙嗲串燒，還有有名的雞蛋布丁和涼茶。


最少點十串的沙嗲，選了豬肉，豬腸和豬肝。豬肉醃很甜，梳打醃得沒肉香；豬肝有點乾；豬腸爽口但有點羶。


配上還好的沙嗲醬，就是普通得很的串燒。和朋友一致認為黃瓜最好吃。



怡寶的芽菜真的是特別肥大多汁，連平常的青味也比較清新了。


雞絲河粉，以為會吃到鮮香的雞湯，但原來他們的雞湯做法會加入蝦油。老實說，這樣我上不太到雞的清香，雞肉也只吃到好的口感。不過河粉是滑嫩的就是了。



涼菜像我們香港的喪寄生蛋茶，不過甜許多。

河鮮小鎮，馬來西亞朋友帶我過來吃海鮮，話有個蝦好厲害，作為來自咁多海鮮食嘅香港的自以爲食評家，當然要試下。


下午兩點幾，太陽曬到不得了，到達餐廳時室內都滿座了，但實在受不了坐外面，等了十分鐘左右就坐到裡面舒舒服服的嘆冷氣。


三道菜基本上是同時間上菜的。首先當然試試那個”蝦蛋”(我朋友是這樣叫的)。蝦子算大隻，肉質很札實，新鮮但這蝦本來的肉沒有很甜，蝦頭的膏很多，不錯吃。


但整體這蝦半斤五隻，叫價55多馬幣，我覺得不值，或者不應該清蒸就是了。



排骨酸酸甜甜的，很好下飯。蠔餅的蠔不過不失，炸得有點洩氣。