Identical Twins? Ipoh Old Town Restaurant

Sounds similar, but no, this place doesn’t have any relation with our famous franchise Old Town White Coffee. Situated at the same row of shops as Nam Chuan at Lucky Garden, Bangsar, they serves dai chow dishes, just like Ipoh (note: dai chow is popular in Ipoh, especially for dinner).

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I’ve been here twice, and during my both visits, we were served by a nice elderly lady. Only during my second visit, I realized that those who manned the restaurant’s frontline were all elderly people!

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Sweet and sour pork (ku lou yuk) was pretty good, with a good balance of lean and fatty meat. No offense, but lean sweet and sour pork is definitely a no-no to me. The batter was not too thick, which yields a crispy and not-too-hard exterior.

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One of their signature beancurd was the deep fried beancurd with century and salted egg. Taste wise, it was rather tasty with a little bit of saltiness from the salted egg yolk bits but texture wise, the beancurd was too firm, as if an over-steamed egg. Kam Heong chicken (stir fried chicken with curry spices and dried shrimp) was good, redolent with wok hei and not too spicy, eventhough some chopped bird’s eye chillies were thrown in. The chicken cutlets were tender and moist.

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Restoran Ipoh Old Town
No. 8, Lorong Ara Kiri 2,
Lucky Garden, Bangsar,
59100 KL.
Tel: 03-2094 6818

No. 8, Ground Floor,
Citrus Park Food Emporium,
Plaza Oug, Taman OUG,
Jalan Klang Lama, 58200 KL.

No. 19, Jalan 4/109F,
Taman Danau Desa, 58200
KL.

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It’s A Noodle Bar, Bangsar Village 2

*Updates: It’s A Noodle Bar changed its name to Canoodling in between end of year 2010 to early 2011. Its interior remained the same with an expanded menu.

*Pardon the grainy pictures as these were taken with my Lumix.

It was back in July, after the first day of my BODYPUMP training, my friend came over to Bangsar Village to have dinner with me. We were walking around and spotted this place called For Goodness Sake, with an interesting entrance decor; a tall cabinet filled with kitchen utensils and crockeries such as mortar and pestle, stainless steel sieves, claypots, glass jars, metal trays, mini woks and so on. A quick study on the menu reveals that it’s a modern Japanese restaurant.

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We skipped that and continue walking. Then we saw another shop with the same decor and colour again, but with a different name. CK, already feeling hungry, suggested to try the food here.

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As the name implies, It’s A Noodle Bar serves noodle dishes from around the Asia region as well as some starters and desserts. The decor is very much industrial alike, with some creativity injected here and there (such as the cabinet at the entrance, desk lamps suspending from the ceiling and a really, really huge blackboard on the wall). A quick check reveals that they are the sister restaurant with For Goodness Sake next door, and patrons can order the food from both sides if they wanted a wider range of choices.

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Eventhough he was the one who suggested to eat here, CK still stay at the safe side by having their Pan Mee (RM9.50) that comes with loads of minced pork, a soft-boiled egg, home-fried anchovies, chilli flakes and a side bowl of soup with some veggies and fish balls. He did not commented much on his noodle and since he was really hungry, I decided not to “steal” a bite… guess it was decent. I ordered the Indonesian Baba Noodles (RM9.50), which looked like a dry curry noodle with big chunks of tender, succulent chickens and brinjals (eggplant). The sauce was spicy, however, it would be better if the spice flavour is more intense.

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Pandan Chicken (RM7.00) was surprisingly good. It was well-marinated and one could really smell the sweet aroma of the pandan (screwpine) leaves from it and not too greasy. Serving size may looked small, but definitely enough for two person to share. Lip-smackingly delicious.

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Dessert wise, CK had the Todu Fah (RM4.00), which was okay, nothing spectacular, while I had Dumpling Tofu Fah (RM5.50). The dumpling refers to the Chinese “tong yuen“. It came with only one (yes, one only, if I’m not mistaken!) black sesame filling dumpling, which I personally feels that it was rather pricey. The filling was good though, and the tofu fah was not too sweet.

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It’s A Noodle Bar
2F-29, Bangsar Village 2,
Jalan Telawi 1, Bangsar Baru,
59100 KL.
Tel: 03-2287 1566

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House of Tang, One Bangsar

*Notice: The stretch of eateries at One Bangsar has been ordered to move out by the DBKL (KL Municipal Council) due to complaints by nearby residents. It is unsure where House of Tang has been relocated to, or perhaps they are closed down for good.

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If you’re wondering what happened to Oriental Spoon all these while, wonder no more. They have been relocated to One Bangsar, under a new name – House of Tang. I wouldn’t know about their relocation if it’s not because of Ivy, hence we went there for dinner last week together with Chris, Christine, Simon and another three friends. There was a familiar air around the place; for example, I could recognise the cutleries and furnitures, which were being used in Oriental Spoon before. The person in charge of our meal that night insisted that they do not use any MSG in their dishes.

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House of Tang still churns out dim sum all day long like how they used to do it before this, with some new creations, along with other Chinese dishes such as the Unagi Puff. Tender, melt-in-the-mouth unagi (grilled eel) encased in flaky, slightly crispy phyllo pastry was a good start to whet our appetite. Shark’s fin, mushroom, dried scallops, crab meat, minced shrimp meat and egg came together in this rich soup, our second dish – I like the fact that they do not skimp on the dried scallops.

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Huge slabs of garoupa fish was used in this dish, bathed in fiery red assam gravy with ladyfingers, brinjal, tomatoes, onion and long beans. Although the gravy looked fiery hot, I personally feel that they could improve on the taste (both sourness and spiciness). Get a bowl of rice to go with it!

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The Braised Pig Trotter seemed like a bit too fatty to be consumed, but when it’s cut, lean meat were abundant beneath the glossy skin. The meat were braised till fork-tender and very flavourful. The dark, thick gravy complements the meat very well.

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Two types of veggies were served that night – one being the usual Spinach/Pigweed in broth with wolfberries, topped with whitebait and the homemade beancurd with assorted vegetables. The pigweed was rather common, but we like the silky smooth and eggy beancurd very much.

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We had noodles to substitute rice for the night; the yee mee was cooked al dente and yet, absorbed most of the seasoning and sauce which was good to bite into.

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Wash everything down with a cool and refreshing concoction of ginseng syrup with Chinese herbal jelly.

If you’re cracking your head to think of where to bring your dad for dinner for the upcoming Father’s Day, House of Tang is running four set meals promotion, priced at RM638, RM438, RM288 and RM198 respectively, all for 10 pax (not including service charge). View the menu here.

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House of Tang 唐人轩
One Bangsar, No. 63B, Jalan Ara,
Bangsar Baru,
59100 Kuala Lumpur.

Tel: 03-2282 1111
Web: http://www.houseoftang.com.my

Business Hours:
10.30am – 2.30pm & 6.30pm – 10.30pm (Daily)
Closed on every Tuesdays