River Pak Soh Koong and wild Haruan @ Restoran Zong Meng.

Restoran Zong Meng was once a thriving dai chow place
located along the main road in Tapah town.

Now, even though he is a one man chef, he can easily whips
up a five dishes lunch or dinner in no time.

He earned his stripes working under Hong Kong chefs 
when he was working in Belgium.

Watching him prepares the condiments for cooking with extra 
fast hands was a delight.

Seeing him in action, pan frying, steaming, stir frying and flipping 
he wok under roaring flame was like a culinary magic !! 

Steamed river pak soh koong (white whisker cat fish) - firm fleshy
that bursts open and no fishy aftertaste.
Panfried lemongrass chicken - a tad too sweet but full of lemongrass 
flavor (recommended).
Koong poh wild Haruan fish slices - springy and melt in the mouth.
Stir fried wild boar meat - meaty and fragrant.
Pan fried sea prawns - succulent and sweet tasting.
Stir fried yau mak - the only green of the night.

Affordable prices and ample parking.

Location: (riverside after Tapah town bridge)
Tapah, Perak.

Restoran Shi Zi Wei @Tapah.

Arranged to met up with my friend William Hor and family for 
lunch at 食之味饭店 Restaurant Shi Zhi Wei.

Both of us drove from different locations in Kuala Lumpur city and reach
there just in time for lunch.

The restaurant is clean, spacious and airy and is a corner lot 
double storey shophouse located next to SMK Sri Tapah.

The restaurant manageress Huey Ling was on hands to recommend
their specialties and our orders.

A wait of about of fifteen minutes was all it took to serve the various
dishes.

The verdict about the food by them was a double thumbs up -fresh and tasty
and worth the 2 hours trip.

Braised (kow yok) pork belly with yam -house mde -well marinated and one of their "must have" signature dish.

Steamed wild frogs with crushed ginger and spring onion with good grade soy sauce  and cooked oil- the flesh is smooth and detach easily from it's bones..

Stir fried wild Haruan (snakehead fish) slices with ginger, onion and spring onion -a lot of bounce in the flesh with each bite.

Stir fried Padi fields Eel -(de bone and nicely sliced ) koong poh style with Bombay dried red chillies, onion and spring onion -springy with every bite.

Sweet and sour pork belly with onion , red and green capsicum - crisp and crunchy.

Stir fried freshly pluck Pucuk Paku with sambal belacan and onion.

 Location: 9, Taman Tapah,
Tapah.

Tel:05-401-9315.

Restoran Damansara Village @ Imbi.

Saturday lunch with my buddies, today we went to Restoran Damansara Village @ Imbi located behind the Pasar Rakyat in the Imbi area.

The glass panel air conditioned restaurant was cool, clean and bright with of lots mangrove wood, green plants, an aviary, aquariums for live fishes and crustacean, a mini fish pond/rabbits for children and recycled solid railway sleeper's wood as fencing.

We ordered the Rm78.70 lunch set which have wild Sang yue and Cho kai.

Parking is ample at a parking lot.

A video of the restaurant.

Front of the restaurant.

Spacious interior.

Claypot hot pepper soup-came piping hot and generously filled with organic chicken pieces, pig's stomach and lots of parsley-it was a wee bit too peppery!

Steamed Sang yue (wild Haruan fish)-meat was fresh with a springiness to it and seated on good grade soy sauce/peanut oil and garnished with spring onion and cilantro.

Cho Kai (organic chicken)-meat was firm and muscled with a layer of fragrant yellow skin-absolutely different from other chicken' meat with every bite BUT portion was too small.

Blanched Choy Sam with soy sauce and garnished with deep fried shallots-thick stemmed, juicy and crunchy.

Total bill:Rm95.90.
Location:32-34, Jalan Utara off Jalan Imbi,
Kuala Lumpur.
Tel:03-2141-1678.