Sunday, August 7, 2011

Foh San DimSum Restaurant 富山茶楼 @ Ipoh

During our way to Cameron for holiday, we swing by Ipoh to enjoy the local famous dim sum - Foh San Restaurant.

Compared to KL, this dim sum treat is really value for money from both money spend and the its temping taste.
The most important of braised 'yong-tau-foo' is its stuffing - mixture of mince pork, fish paste & salted fish. The top up sauce and crunchy fresh salad has made it a perfect combination.
The "ha-kao 虾饺' the most important is its 'skin'. At most of time, you probably will come across those with thick skin where some people like it, and some may not. I personally prefer thin skin and this perfect to me.
The mixture of fresh mince pork determine the grade of 'Siew-mai 烧卖'. To derive higher profit, many sellers may mix with pork lard. One bite on it, the oil spew out!!! That definitely not for me. Foh San 'siew-mai' is one of the quality siew-mai I found that stuff with full fresh lean mince pork, and tasty.
Apart from the one in Taman Megah night stall 'Ting-cai porridge 艇仔粥', this is comparatively as good as the one in Taman Megah. The rich condiments and smooth taste is simply make you unforgettable.
Famous Ipoh crunchy bean sprout fried with carrot cake has made it great bite.

'Xiao-long pao'.
Steam Water Chestnut Cake. I don't really prefer this as it is quite tasteless and cool chestnut cake is preferable to me.
Our group photo.

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