The surprise. Tuck Kee and their famous roast products. Their roast pork is so famous that people from far and near make a beeline here just to have their fill. The line was forming and hungry souls were waiting to part with their cash. Great for lunch and dinner!
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Mixed plate of the famous Roast Pork, Roast Sausage and BBQ Pork.
Renovated in excess of RM1mil, with a
"stainless steel" kitchen to boot, Tuck Kee is ready to take on the
bigger boys like Overseas and Mun Cheong. They are not exactly fine Chinese
dining yet, but getting nearer. With the renovation I would expect a better
ambiance and that would include "spaciousness', but alas it was not so due
to the crowd on a Sunday evening. In fact, tables also were set on the five
foot way, coffee shop style. Back to old days, where business any which way
takes precedence.
But then I would not take anything away from their food. A little bird with
inside knowledge told me that the boss' sons are supervising in the kitchen
with hawk-eye keenness, making sure that good food will continue to roll thus
ensuring good times for the days ahead.
It was packed to the rafters despite the heavy rain throughout the day. So having a reservation is definitely a big plus point. Service was brisk and the cacophony of happy voices resounded through its halls. That's Ipoh for you, a big village, may I say, and the people still taking time, pausing, talking, connecting, and what I like most, eating. Bon appetite!!!
Don'r forget to adjourned to adjacent Hawkers' Big Tree Foot for some great acytion of Yong Tau Foo and other fares.
It was packed to the rafters despite the heavy rain throughout the day. So having a reservation is definitely a big plus point. Service was brisk and the cacophony of happy voices resounded through its halls. That's Ipoh for you, a big village, may I say, and the people still taking time, pausing, talking, connecting, and what I like most, eating. Bon appetite!!!
Don'r forget to adjourned to adjacent Hawkers' Big Tree Foot for some great acytion of Yong Tau Foo and other fares.
Huge platter of free range Chicken
with ham slices. Drizzle with lots of oyster based sauce it came a tad too
salty. I expected the skin to be yellower. But still it was the meat was great.
The crunchy "kai lan" vege was a good choice instead of the usual
cucumber.
The surprise was a plate of
ginger in oil with an innovative twist. Pandan leaves were added giving rise to
a slightly sweetish perception. The fragrance was just great.
The roast duck was run of the
mill average probably it was getting late. I thought the best time for their
"roasts" was earlier.
This plate of "ying and
yang" steamed and pan-fried cod fish cost an arm and a leg. The natural
sweetness and tender yet firm and smooth meat were pleasant enjoyment for all,
young and old.
Do not dismiss this claypot pork trotter
by the look. Yes, its all chopped up and its messy. But the taste was out of
the world. Every tiny bits of meat were torn off the bones. Marinated and
infused with a subtle yet discernible mixed of cloves, star anise, cinnamon,
pepper and fennel seeds.
Yam and Belly Pork. Slightly salty
but then it should be eaten with lots of rice. But given the new generation it
is best to reduce its saltiness. The yam were so good and "powdery"
to my taste. Kudos to the purchasing team in getting good ingredients.
Salted vege Belly Pork.
Another classic. Meat was probably pan-fired skin-side till its crackled and
then braised to perfection.
Great claypot of deep-fried tofu.
Ipoh has the best soy-bean products by the way.
Address: 1,
Jalan King, Off Jalan Pasir Pinji, Ipoh, Perak.
Tel: 05-255 3870
Waze: Tuck Kee Restaurant
