Restoran J. J. Fatt @ Lawan Kuda, Perak

Yep, this time we’re going somewhere outside of Ipoh. My friend organized a dinner gathering with some other close friends at this particular restaurant last Saturday. Lawan Kuda (direct translating means “fight horse” in English) is a small village which has been associated with “yeh mei” (cooked wild animals such as wild boar, tortoise, crocodile meat, squirrel etc) for decades. It takes approximately 25 minutes to reach this place from Ipoh city, passing by Simpang Pulai and Gopeng. Once you reached Gopeng, go another 1km further up and you’ll see the signboard “Lawan Kuda”. No photo on the signboard as it’s almost impossible to snap the photo in such dark surroundings.

“Dai chau” restaurants are abundance here (“yeh mei”, remember?), from rickety zinc roof and wooden shops to modern shophouses. But since we’re not into “yeh mei”, we just opt for their usual menu.

Wu Xi Pork Ribs. They claimed that this dish is specially prepared by the chef who’re from Wu Xi, China. The ribs are cut into long diagonal chunks and tastes absolutely delicious. I have no idea what they used to prepare this but it’s fragrant, no porky smell and it’s hard to resist those sticky sauce on top of the ribs. I lick the bones clean, you know… 😛

Deep fried white beancurd with minced meat gravy. Love the crispy outside skin and the smooth silky texture inside. The gravy is perfect to go with rice.

Steamed Herbal Chicken Thigh. The chicken thigh is steamed to perfection – the succulent, juicy flesh is actually dropping off from the bones. Paired with the herbal gravy… Yumzz.

My friend’s insisted that we must order this, Stuffed Beancurd Puff with “yun choy” soup. (Anyone know the English name for “yun choy”?) The vegetables cooked with herbal soup and accompanied with deep fried beancurd puff stuffed with marinated minced pork filling. The beancurd puff, amazingly still crispy eventhough soaked in the soup for hours. Thumbs up!

Some veggies to balance our meal, we ordered Stir-Fry Pak Choy with Garlic. Simply love the sweetness and freshness of the vegetables which full of “wok hei”.

From the moment we sat down, our chit-chat topic is basically about food and holidaying… Hahaha… Thanks to Shim and her husband for introducing such good eatery to us. And thanks again for paying the bill too 😛

Directions:

*Not the perfect map, I know, but this is the best I can make.

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