Restoran Kim Choy

Pringgo.pratama

4.0

This restaurant may be the new kid on the market in my own humble hometown of Kuala Lipis. The chef has been a previous apprentice of another older establishment, Shi Jia Lou, who made a decision to hit out on their own. Coincidentally his eating place is located on a single row as his mentor, overtaking a Malay restaurant that could not survive the result of MCO.On the very first day of business, our friends invited myself to dine as well as them. Out of curiosity I agreed and check out have a pleasant dinner,Braised grouper seafood head - not merely one but two pot of the braised grouper head because of its sheer dimension but I'm not really complaining. It might use even more seasoning thoughbraised pork knuckle - even more flavourful and the meats had been moist and tender following the braising procedure.Claypot salted seafood pork tummy aka ham yue fa lam Pou - a bit more of salted seafood and the dish will be best.Buttermilk prawn dry design - highlight of the supper with the mid-sized prawns covered with the egg floss, and the flavour of the butter milk has been prominent.Stir fried natural dragon veggie & bean sprout - both veggies combined well together with each other to produce a pair manufactured in heavenStir fried Kangkung with pork lard - anything with pork lard will undoubtedly be sufficient for meBlanched cockles with homemade chilly sauce - this is simply not permanent fixture since it depends on availability, however the cockles were blanched perfectly with the addictive Thai design chilly sauce.Fried anchovies along with chilly and onion - ideal snack for the beer and whisky that people brought along.My 2nd dinner here, I ordered a fish to check the chef's skill, as river fish is really a long lasting fixture in this sleepy town.Steamed nim yue aka ikan tapah - timing and execution were without doubt hit the location!Claypot Chinese wine poultry - too lovely to my liking.Buttermilk pork ribs - meat has been over fried however the sauce has been commendable.Beancurd with minced meats - forgettable.The relatively young and eager chef certainly need to okay tune his cooking to be able to pull in more fussy local customers.