Why is this sundry and vegetable shop a feature on DP? Especially an Eat Review? For one thing, it does make a great cup of coffee. No, no, not the smooth, well roasted and aromatic brew you get at Starbucks but the rough and tumble countryside roast (dark and with a hint of caramel) so it’s bitter, sweetened with condensed milk kinda of taste. Unbeatable on a hot day with ice. While that’s keeping you cool, spice up your meal with curry wild-boar noodles. While it looks like and resembles the classic Wan-Tan noodles, this one’s a lot different. For one thing, a generous helping of curry and not just any curry, this one’s made with wild-boar meat. The crispy fried wantons are also pretty tasty. All in all, lip-smacking goodness!
Kedai Runchit dan Sayor Choy Hing
Old-Highway 8 (On the way to Raub and Tras from Bentong), Sang Lee Town
On your left, about four hundred meters after the Police station on your right.
What? Another Eat Review? Yup! No kidding, making up for lost time!
Anyways, back to that quaint little town called Bentong. On the main road, actually it is Jalan Loke Yew (which at one end meets Highway 8), there’s a corner coffeeshop doing brisk business in noodles with beef brisket, balls and whatever beef parts. This place is called Lou Yu Kee. A rather ordinary coffeeshop, it does serve up a mean bowl of beef noodles oozing with flavor. The Yong Tau Foo is also not bad and it is a big piece of tau foo. Shan’t say so much and let the photos do the talking.
Lou Yu Kee,
Corner of Jalan Loke Yew and Jalan Wayang.
(From KL, Highway 8 will meet Jalan Loke Yew at the split. Follow this split and take the second right.)
It’s been a while since I’ve a Eat Review at Don’t Panik! So, it’s nice to be back! Bentong is a quaint little (or not so little) town along the Karak highway or East Coast Expressway (ECE). I was surprised to find that it does boast an impressive number of ice-cream dessert shops for its population size. One explanation could be that a diary farm is located nearby. Anyways, the ice-cream shops here do sell the popular “sundaes” but their specialty is something more original (or rojak which means mixed from all over) depending on how you look at it. They have the usual ice-kacang which usually has nuts, beans and shaved ice but with the addition of fresh fruits. Then you add in cendol and top it off with home-made ice-cream. The ice-cream is not as smooth or creamy as Haagen Daz or Baskin Robbins but is quite a bit less sweet. It also boasts a slightly thicker taste and is more fragrant. This place is Kedai Kopi Kow Pow and it is said that there’s a good nasi lemak available in the morning but sells out quickly. That is also true of their ice-cream and note that tour buses and a lot of culinary adventurers to stop by so flavors do run out fast. They also are able to pack to go so that you can share the ice-cream with others back home. That said, this is a good place to relax and chill out. Of course, we had to do things the wrong way about and have dessert before our lunch!
Kedai Kopi Kow Pow
Off-Highway 8, Jalan Bentong Utama.
It is located in the row of shophouses just after the Shell and Esso station (same side which is your right) when you enter Bentong Town.
Right in Aman Suria, there’s a corner restaurant serving up probably what can be termed, the hotest hot pot in Malaysia.
Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. piperitum, Z. simulans, Z. sancho and Z. schinifolium), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name.
Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates in the mouth a kind of tingly numbness (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. It has an alkaline pH and a numbing effect on the lips when eaten in larger doses. Ma la (Chinese: 麻辣; pinyin: málà; literally “numb and hot”), a flavor common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper.
We begin our dinner in a chaotic manner after taking our seats. One thing to be said, there are a lot of workers running around this place and EVERYONE is very busy looking but service is horribly poor. I recommend going for the buffet. Plus is turns out to be slightly cheaper too. The beef and pork go well in the hotpot. Yee meen also works, as well as assorted mushrooms and meat balls (pork or fish). The frozen tofu is highly recommended and do begin your meal with the cold cucumber starter (with chili of course).
After the eating started, the heat was a bit too much so the camera went unused. A word of advice (or rather, a lot of words), bring lots of tissue, be prepared to sweat, plus drink lots of water. It is definitely hotter than you think!
Jin Shan Cheng
2 Jalan PJU 1/3A, Block K
SunwayMas Commercial Centre
Cameron Highlands is a highland region located about 20 km east of Ipoh and about 150km north of Kuala Lumpur in Pahang, Malaysia. At around 5000 ft (1,500 m) above sea level it is the highest area on the mainland, and enjoys a cool climate, with temperatures no higher than 25°C and rarely falling below 10°C year round.
The Highlands were named after William Cameron, a British colonial government surveyor who discovered the plateau during a mapping expedition in 1885. The fame of Cameron Highlands then grew during the colonial era when British planters realised the potential of its fertile mountain slopes for growing tea, then a prized commodity. The Cameron Highlands are still home to many tea plantations, being Malaysia’s largest tea-producing region. The area is also known as a major supplier of fruits and vegetables.
On the way up, do stop by Tanah Rata, which is located between the other two major towns (being Brinchang and Ringlet). Located on the top floor of a shoplot just right on the main road, T-Cafe promised good home cooked food, the highlights being their superb scones and delicious apple pie. You can’t get anything better than this for a highlands experience – oven fresh scones with home made cream and strawberry jam, butter and a pot of freshly brewed tea from the highlands.
The apple pie is a different story with rich apple chunks, crispy pastry and a cold scoop of vanilla ice-cream. This is just the answer to weary travellers after a winding road up the highlands. This two highlights are just a small portion of T-Cafe’s plethora of choices. Don’t forget to try their vegetarian curry and their mango lassi too.
T-Cafe (opens from 11am to 10pm, Monday to Saturday)
No.4, 1st Floor, Main Road,
39000 Tanah Rata, Cameron Highlands.
05 – 4914018
Bidor is located between Ipoh and Kuala Lumpur via the North-South Expressway. It is south of Tapah, north of Sungkai, east of Changkat Jong and Teluk Intan and west of the Titiwangsa Mountains. One of the most popular stopovers, Pun Chun is strategically located on the main road into town. Over the years, this has been my regular stopover, especially during Chinese New Year and before the highway was built. Everyone knows that Pun Chun is famous for its Ngap Toi Meen (duck-thigh noodles) and Kai Jai Peng (chicken biscuit).
There are other things at Pun Chun, namely the Wan Tan Meen (thin noodles with char siew or roast pork and dumplings) and Wu Gok (deep fried taro balls filled with pork). The noodles are not really special but the dumplings are freshly made daily and the roast pork is first rate! The taro balls on the other hand are crisp, well made with generous fillings. They too are made daily.
Do stop by especially when you’re heading North on the highway from KL or further south. It’s only five minutes from the highway exit, making it very convenient indeed.
Pun Chun, Opens daily from 5am till 10pm!
38-40, Jalan Besar, Bidor, 35500 Perak
Tel: 05-434 1554, 05-434 1562
Fax: 05-434 6191