Win one of three Rochester Ginger drink double gift packs

Did you spot Rochester Ginger in Sydney over the last two weeks? Keen foodies may have tasted this spicy non-alcoholic ginger drink which popped up at both the Good Food & Wine Show as well as the Aroma Festival in The Rocks.

The Rochester Ginger drink is made to a Dickensian recipe and contains 14% raw ginger root, as well as raisins, cowslip herb and elderflower. It promises to unleash "the kick of two angry mules" and I can verify it has a belly-warming throat-tickling heat that will please even the most voracious ginger lover.

Rochester Dark Ginger is a sweeter milder variant made to an old Jamaican recipe, with 9% ginger, caramel and cane sugar.

The drinks can be served neat, on ice or added to cocktails, mineral water, coffee, tea, hot chocolate or hot lemon water. You may want to pour it on ice cream or incorporate it into sweet or savoury cooking.

Keen to try some for yourself? Thanks to the kind folk at Rochester Ginger, we have three double gift packs to give away.

THE PRIZE:

A double gift pack containing:

- 1 x 725ml bottle of Rochester Ginger

- 1 x 725ml bottle of Rochester Dark Ginger.

There are three double gift packs to win.

Please note that entries are restricted to Australian delivery addresses only.

HOW TO ENTER:
All you have to do is fulfil the requirements below:

1. Leave a comment on this post and tell us either:
   a) How would you use Rochester Ginger syrup or
   b) What's the closest you've ever come to being kicked by two angry mules? It can be literal (say, a donkey or a cow?) or figurative (something you ate or had happen to you?)
2. And then send an email to grabyourforkfreebiefriday@yahoo.com.au with the subject heading "Rochester" and include your full name and a copy of your published comment from this post.
   
   

The winning entry will be decided on honesty, creativity or entertainment value. Don't be shy! You gotta be in it to win it! Readers may submit one entry per day as long as each answer is different.

The Rochester Ginger competition closes on Sunday 22 August 2010 at 5.30pm AEST. The winner will be announced on Grab Your Fork on Monday 23 August 2010.

EDIT: This competition has now closed. Congratulations to the winners, announced here.

More Grab Your Fork competitions to enter:

> Win two tickets to the Efendy Celebration Dinner worth $110

(entries close Tuesday 10 August 2010)

> Win ten boxes of Waterthins Chocolate Selections

(entries close Sunday 29 August 2010)

Food Bloggers' Dinner - taking over the kitchen at Bistro CBD

Food bloggers. What do they know about cooking in a commercial kitchen?

As of last night, four Sydney food bloggers found out a whole lot more, after gaining access to the other side of the pass at Bistro CBD when they were enlisted to cook dinner for 70 paying guests.

The Food Bloggers' Dinner was a brave initiative by Merivale, who agreed to let four amateur cooks into their kitchen as part of their Feast for the Senses winter promotion.

"Merivale is turning the tables and putting four outspoken food bloggers into Bistro CBD's kitchen to see how well they can cook up a five-course dinner. Come along to sample their best efforts and critique the critics if you dare. One course will be prepared by Bistro CBD."

Diners paid $60 per person for five courses which included a glass of sparkling.

A Feast for the Senses Bloggers' Dinner

Tickets for this unique event sold out in an instant. Who wouldn't want to see food bloggers rattling the pans in a commercial kitchen? The food blogging community turned out in force with 21 food bloggers there to support their friends and compatriots. We heard whispers of dish development, read tweets of excitement, and arrived on a rainy evening that felt more like a one-off theatre production.

Patrons at the Merivale Feast for the Senses food bloggers' dinner

I'd never seen the four food bloggers look so intense when I finally spied them in the kitchen. We waved hello and some waved back, but for the most part, they were in The Zone.

Sashimi of kingfish, avocado, wasabi, lime and soft herbs

by Simun Dragicevich, Bistro CBD

(first course)

Bistro CBD head chef Simun Dragicevich kicked off proceedings with a sashimi of kingfish, the delicate slivers of kingfish sliced cleanly and smoothly. I loved the clean fresh flavours, notes of citrus and the sensual texture of the kingfish, although I did wish there was more of the avocado and wasabi puree.

Our menus included profile blurbs written by each food blogger.

Fouad

The Kassab tribe is one of two remaining families in the Middle east making traditional shawarmas. As the eldest of 11 brothers, Fouad was to continue the tradition of exceptional kebab making. But Fouad was outcast by his great-grandfather when he tried to use chilli sauce in the experimental kitchen. Put to sea in a small boat, Fouad reached the shores of Western Australia in 2001. He now dreams of building an empire through The Food Blog in the hope fame will reconcile him with his family

Shish Barak - a Middle Eastern- style dumpling

by Fouad from www.thefoodblog.com.au

(second course)

Fouad's Shish Barak Middle Eastern-style dumplings married elegance with Lebanese flavours. These dumplings have their origins in Persia and traditionally use a thick skin pastry. Fouad wrapped these lamb mince parcels in gyoza sheets instead, which gave a superb and lasting crispness when deep-fried.

The thin yoghurt soup provided the acidity to offset the richness of this dish, and a generous handful of pine nuts added crunch.

Billy
A web designer/photographer by day, Billy Law is also an avid Sydney food blogger. He shares his dining experiences around the world through his food blog A Table for Two. Born and bred in Malaysia, Billy has lived in Australia since 1996. Billy counts himself lucky to have been exposed to many kinds of exotic cuisines. As a passionate food enthusiast, Billy strongly believes we should try everything once.

'Pork you!" twice cooked pork belly

by Billy from www.atablefortwo.com.au

(third course)

The striking presentation of Billy's twice cooked pork belly was remarked upon by everyone. A paintbrush path of beetroot jus, in a brilliant fire engine red, was slicked across the plate. A trail of apple gel, cubes of cooked beetroot, and a soil of crumbled black pudding led to a doorstop of succulent pork belly. The pork was marinated, braised and then fried upside down in oil to crisp the skin.

Making crackling for 70 plates was always going to be a tough ask, but the meat itself was soft, sweet and tender. I wanted more black pudding too and enjoyed the range of contrasting flavours and textures.

Karen

Back in 2008, Karen Low launched her food blog, Citrus and Candy, because she always had more fun talking about food than writing essays on Cicero. Though this self-confessed history nerd will always have a special place for her favourite subject, nothing gets her blood flowing more than the taste of desserts, European cuisines, comfort food and classic home cooking. Today, her blog focuses on cooking and baking.

Braised beef in Pedro Ximenez sherry

by Karen from www.citrusandcandy.com

(fourth course)

As the rain pelted against the windows during dinner, braised beef in Pedro Ximenez sherry could not have been a more perfect choice for comfort food weather. Beef cheeks were slow-cooked to the point that a knife was not even required - a mere push with a fork caused the meat to fall apart with a sigh. Gelatinous, sticky and rich, a dollop of cauliflower puree was faintly nutty and silky smooth.

Linda

Drug dealer by day, baker by night... Linda is a busy pharmacist who seeks cooking and baking as stress-relieving outlets. She documents her successes and failures on a food blog called eatshowandtell. Growing up in multicultural south-western Sydney, she developed an appreciation of food from all cultures, especially desserts. This, along with inspiration from pastry chefs Sherry Yard, Katrina Kanetani and Yu-Ching Lee, has led her on a never-ending journey of improving her baking.

Plating dessert

'This and That'

by Linda from www.eatshowandtell.com
(fifth course)

Linda is a mean baker, and by that I mean she will allow nothing to stand between her and the perfect dessert. 'This and That' is a tribute to the desserts she loves and the pastry chefs she admires.

The chocolate brownie brulee cake was a layer of dense chocolate brownie topped with chocolate mousse, a chocolate ganache and salt flakes. To the left sat a scoop of lemon olive oil cream, nestled on a bed of brown sugar almond crumble and a streak of rhubarb jam. A garnish of brandy snap was butter, crisp and sweet.

The richness of the dessert was tempered by the smooth olive oil ice cream -- gently zingy with lemon -- and the tartness of rhubarb jam. Salt crystals added another dimension to the chocolate, and the number of the components on this dish was staggering and impressive.

Geeky Photographers (Advanced) - use an iPad as a light source

Did I mention how bad the lighting was at our table? I ended up taking most of my photos at the bar or at the pass, but more entrepreneurial food bloggers take matters (and technology) into their own hands. The backlight of an iPad works wonders for illuminating a dish otherwise in the dark.

Overall it was a fascinating and insightful evening, both as a diner and as a food blogger. There is no doubt that chefs have one of the most difficult and undervalued and underpaid jobs. They produce edible art that must be consistent, whilst multi-tasking against the clock.

MasterChef Australia may have garnered thousands of fans with cooking ambitions, but the harsh reality of a commercial kitchen is more stressful than any "pressure test" methinks.

Well done to Fouad, Billy, Karen and Linda. Your efforts were nothing short of spectacular.

Toward the end of service

Billy, Fouad, Karen and Linda

Billy, Fouad, Simun Dragicevich, Linda and Karen

Last night was also the final night of service for Bistro CBD. After 16 years of service, Bistro CBD will close its doors and reopen as BiSTRODE CBD with Jeremy Strode at the helm around mid-August. Simun Dragicevich will be opening his own restaurant shortly.

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Bistro CBD

Level 1, 52 King Street Sydney

Tel: +61 (02) 9240 3000

Kopi Luwak at Olio, St Leonards, Sydney

Charcuterie plate $13

Prosciutto, Spanish salami, bresaola, roasted olives, pickles and grilled sourdough

The smart Mediterranean brasserie, Olio, is the last thing you'd expect to find at The Forum, a jostle of takeaway stores, a supermarket and a non-stop thoroughfare of commuters. It's barely a dozen steps away from the humdrum of train travel, but Olio is an oasis of calm - a warm and comforting palette of caramels and chocolate browns. The dining room, expansive and softly lit, is bordered by banquette seating, an open kitchen and a twinkling beaded curtain.

Olio

Recent media coverage of Olio has tended to focus on its new cafe menu item of kopi luwak -- the coffee beans extracted from civet droppings -- but tonight we're here for the full dining experience, with newly appointed head chef Damien Naughton (ex- La Grillade and Pond) at the helm.

We start with a charcuterie plate, nibbling on shaved prosciutto, Spanish salami and thin slices of bresaola air-dried beef. The meats are draped artistically on a rustic wooden paddle, and served alongside saucers of olive and pickles.

Thick wedges of sourdough have a smokiness from the grill-marks on their side, and are good enough to savour on their own.

Crispy pork hock $13.50

with seared scallops, fennel, rocket and ruby grapefruit

The menu is surprisingly varied and comprehensive but there's no way I can tear my gaze away from those three magical words "crispy pork hock". Three chunky slices of pork are generously fatty, the richness of the meat alleviated by the bitterness of radicchio and rocket leaves, thin shavings of fennel, and scattered segments of ruby grapefruit.

Three discs of scallop are a little lacklustre in flavour, but they are seared to a delicate caramelised crust, still plump and juicy inside.

Potato gnocchi house made $19

with sauteed exotic mushrooms, spinach, grana padano cheese and truffle oil

It doesn't take much for me to convince Hazchem we should share a potato gnocchi for entree as well. The dish is beautifully presented, simple and clean, with a few shavings of grana padano cheese on top. The potato gnocchi are light and buttery pillows, almost like soft polenta in texture, although I find the use of truffle oil a little overwhelming, its harsh intensity determinedly pervading every mouthful.

"Daube de beouf" - Slow cooked beef cheeks in red wine $28 (Blackboard special)

with mashed potato, broccolini and broad beans

We opt for daube de beouf, one of four blackboard specials for our mains. The stump of dark meat is livened by the graceful tumble of micro leaves. The meat is tender, slow-cooked so the tendons and sinew have become soft and gelatinous, and it's a welcome treat to see more vegetables than meat on a dish. The stalks of broccolini are bright green and full of crunch.

Duck, orange and cognac sausages house made $28

with puy lentils, cabbage and pancetta

House-made duck, orange and cognac sausages are the ideal comfort food for winter. I find the sausages a little grainy -- others might call it rustic -- but the flavours of orange and cognac really come through, lingering on the palate. Puy lentils are satisfyingly chewy, especially on the bed of creamy potato mash. A crown of pancetta is super crisp and I secretly take delight in the two onion rings on top.

Roasted brussel sprouts with chestnuts $8 (Blackboard special)

A side of brussel sprouts provides plenty of greens, pan-fried with pancetta and butter, although we wish there were a few more chestnuts pieces.

Vanilla creme brulee with biscotti $12

We move onto vanilla creme brulee for dessert, a shallow terracotta pot with a rink of toffee we take great satisfaction in dismantling with our spoons. The custard is silky smooth, sweet and eggy, and generous enough without the accompanying shard of pistachio-studded biscotti. We do notice there are no tell-tale vanilla bean specks though.

Tiramisu with shaved chocolate $11

Tiramisu is an alcoholic's delight, Savoiardi fingers boozed up and layered between rich but fluffy layers of mascarpone cream.

Coffee cupping spoon

Usually it's dessert that forms the highlight of my meal - everything else leading up to it is simply an obstacle. Tonight it's the post-dessert coffee I'm looking forward to most. Hazchem has come prepared - a self-confessed coffee nut and coffee judger, he doesn't go anywhere without his coffee cupping spoon, a deep-bowled spoon that helps tasters amplify the nuances of coffee brews.

His spoon even has its own protective pouch, sewn for him by his craft-clever sister, and whilst he doesn't end up using it this evening, I remain fascinated by its weight, shine and purpose.

Kopi luwak with petit fours $9

It's true. Kopi luwak comes from Asian palm civet droppings. The cat-sized mammals, a native of Indonesia, eat ripe coffee berries, which pass through their digestive tract relatively unchanged in shape. What has changed, some say, is the action of the civet's digestive enzymes on the fleshy pulp of the coffee berry, changing the proteins, reducing its bitterness and partially germinating the bean through a malting process.

The beans are washed, dried and lightly roasted - its flavour is said to be smoother and less bitter.

For nine dollars, there's an impressive sense of ceremony that comes with your espresso shot of kopi luwak, a slate grey rectangular tile offering caffeine worshippers a palate cleanser, petit four and brown sugar cube.

We're told to drink the ginger spritzer first. Hazchem and I defy instructions and cleanse with plain mineral water instead. The coffee has an notably rich flavour, unfolding itself across the tongue in demonstration of its balanced palate. There's a definite punch of flavour with only faint notes of bitterness. Hazchem thinks the beans may have been slightly over-roasted, detecting a smokiness to the brew which disguises its original characteristics.

We take a generous swig of the ginger spritzer and notice that the kopi luwak becomes sweeter as a result. Hazchem also tries the kopi luwak espresso with a dash of milk, and we find that the milk also brings out greater sweetness in the coffee.

The coffee, meanwhile, has been a runaway success for Olio. Initial estimates of 20-40 serves of kopi luwak per day have instead peaked at 100 coffees per day. What's that saying? Oh yes, one man's trash is another man's treasure.

Grab Your Fork and Hazchem dined as guests of Olio.

View Larger Map

Olio

Shop 1, The Forum

201-205 Pacific Highway

(the main piazza at St Leonards train station)

St Leonards, Sydney

Tel: +61 (02) 9439 8988

Opening hours:

Monday 7am - 4pm

Tuesday to Friday 7am - 9pm

Closed on weekends

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Apam balik, Kek Look Tong temple caves and suckling pig

Hot and steamy.

Perfect adjectives for a Saturday night, but not so appealing when it's mid-afternoon in downtown Ipoh, Malaysia.

A takeaway bag of freshly squeezed kalamansi juice, packed with ice and a little salty from a ball of salted plum, does wonders.

We had just come from Kek Look Tong, a temple cave that offered cool refuge from the unrelenting heat, and one of Ipoh's main tourist attractions.

Kek Look Tong

Stalactites

Kek Look Tong is a cave temple that was used as a place of worship from as early as 1920. The temple sits in a enormous limestone cave that features spectacular stalactites, stalagmites, giant Buddha statues, sculptures and paintings.

The sprawling 4.5 hectares site, located in Gunung Rapat -- about 5km south of Ipoh City -- was heavily mined for iron ore before being handed to a non-profit charity organisation in 1982. Originally known as Tien Hou Gong, the site was renamed Kek Look Tong, meaning Cave of Great Happiness.

The caves are opulent and impressive, the floors covered with cool marble tiles, and the walls blackened over the years from offerings of incense. A cool breeze is bliss on the cheeks, and we wander through in respectful silence.

Stalactites

Dotted along both the front and rear paths are miniature landscapes featuring figurines and sculptures. We're not quite sure who made them or what they mean, but they're an entertaining distraction as we meander through the site.

Clamshell lion dance

Pit-stop on a hill


Watchtower

I forgot the myrrh!

Gardens

The back of the site holds an impressive landscaped garden. We keep an eye out for monkeys who are cheekily scaling palm trees and running along the path.

Street food and hawker stalls

Billy's favourite cendol cart

The best thing about Malaysia is the abundance of food. Just as Japan is rife with vending machines, Malaysia is never short on food. Best of all, you will find them in the most unexpected of places. Billy has promised to take us to the best cendol cart in all of Ipoh, a stall he remembers with vivid sentimentality.

We wend our way through the streets from Kek Look Tong, as Billy tries to remember the exact location of the cendol stall. Eventually we find it on the side of a main road. Two street carts perch side-by-side, but there is nothing else around here, only trees and houses and not a shop to be seen.

Ladling the cendol on top of bowls of ice with red beans

Two plastic vats hold cendol in syrup and cendol in santan coconut milk. The cendol are worm-like noodles made from mung bean flour and flavoured with pandan. The cendol is dispensed in bright orange plastic bowls for eat-in, or crinkly plastic bags for takeaway. The relative isolation of these carts means there is plenty of room for parking.

Cendol with red beans and pulut glutinous rice

We gather the few plastic stools we can find, and huddle in a circle, relishing the icy cold refreshment of the cendol, ice and starchy red beans. An unusual addition here is pulut glutinous rice - it is not hard and frozen as I'd expected, but warm, soft and and delightfully chewy. The dollop of gula melaka palm sugar syrup adds a caramel-flavoured sweetness.

Apam balik stall

We pile back into the car and continue back to the centre of Ipoh. Despite the cendol still sloshing around in our stomachs, it's a rhetorical question when Billy turns around and asks "do you want to stop for apam balik?"

Apam balik RM1 (about AU$0.35)

Apam balik are crispy peanut pancakes, and one of the things on my mental "must eat list" to tick off in Malaysia.

Sugar, crushed peanuts and butter

There's a non-stop roar of passing traffic behind us as we watch the stall owner prepare our order.

Apam balik cooking in specially shaped pans

A thin crepe batter is poured into specially shaped pans on a gas-heated grill. Silver lids, which look more like cymbals, are placed on top to speed the cooking process. As the pancakes cook, the lids are lifted, often in speedy succession which makes the street vendor look more like a musician than a cook.

As the bottom of the pancakes bubble and the edges crisp to a honey brown, the crepes are filled with a mixture of sugar and peanuts, or sugar and creamed sweet corn. A spatula is used to carefully prise them free from the pan, when they are then folded in half for easy eating.

We scoff them greedily. The sweetcorn is good, but my favourite is still the crushed peanut version, the gravelly crunch of sugar crystals and toasted peanuts contrasting against the pancake shell. The crispy edges are the best, shards of crumbly sweetness that make an inevitable but delicious mess.

Fresh coconuts

Next door at stalls selling fresh coconut juice and fresh sugar cane juice. Large lengths of sugarcane are forced through two whirring rollers, extracting juice with a cacophony of grinding squeals. Nearby, a sharp cleaver is splitting open fresh coconuts, a resounding crack revealing a pool of sweet juice and the pearly white glimmer of young coconut flesh.

Cleaving fresh coconuts

We are travelling through Malaysia during the monsoon season which means that every afternoon a thunderstorm hits from about 3pm-5pm. It's regularity is striking, but at least it means that we can plan ahead for its arrival.

Too often we find ourselves heading to a shopping centre, escaping the thunder and fat pelting drops of rain. Air-conditioning is a welcome inducement too.

We synchronise watches at Kinta City shopping centre and head off in separate directions. After an hour, Billy, Minh and I find ourselves already bored, but find renewed energy at the sight of a kopitiam where we can rest our legs.

Chatter Kopitiam

Chatter Kopitiam

Chatter Kopitiam is in the middle of the shopping centre concourse, an oasis of booth seating, marble tables and dark brown timber furniture.

Cham ice RM2.60 (about AU$0.95)

We have dinner in only a few hours and exercise caution. Drinks of cham are ordered, a combination of tea and coffee which I nickname the "crazy drink". I give it another go anyway but I remain unconvinced - it tastes like a strong milky tea or a mild coffee.

Kaya butter toast RM2.00 (about AU$0.70)

We share an order of kaya butter toast. The toast is a little soft and the butter is spread, not sliced. I'm left craving more of the kaya coconut jam, but we have little to complain about, for a bigger feast lies ahead.

Cham hot RM2.40 (about AU$0.85)

We had resolutely saved our stomachs for dinner, skipping lunch but munching on snacks instead. Tonight was dinner with Billy's family. I felt so honoured to be included as part of their family reunion, a gathering of aunts and uncles, nieces and nephews and of course the matriarch and patriarchs, Billy's mum and dad.

Mun Choong Seafood Restaurant

Restoran Pusing Public

"Are you coming? Everybody is already here."

We had left late from the hotel and Billy's mobile is ringing with a concerned sister on the other end of the line. We are the last to arrive and are escorted quickly into the partitioned private dining room. Although officially named Restoran Pusing Public, Ipoh locals prefer to call it Mun Choong, which means "public" or "community" in Chinese. Pusing in a town in Ipoh. [thanks Billy for the explanation!]

Inside Mun Choong Seafood Restaurant

Horse sculpture on our entree platter

Food and family are the best pairing one could ask for. It's a pleasure to meet Billy's family and to see the banter that comes naturally between relatives, regardless of time or distance apart. Everyone is warm and welcoming, and the importance of family and the solidarity that comes with it, resonates quietly with me.

Within minutes of our arrival, the doors slide apart and waiters hurry in with two enormous platters, one for each table of ten.

Fish stomach with tofu, chicken with jicama and crab claws

It's a feast fit for a king, garnished with fanned slices of carrot and cucumber and protected by a prancing horse painted in jade green. We pick our way through crunchy fried crab claws, a refreshing stir fry of chicken with jicama, and a bowl of fish stomach and tofu swaddled in a thickened sweet sauce.

Suckling pig

There's a palpable ripple of excitement when the suckling pig is carried in, the whole beast served on a large metal plate, complete with head splayed open.

Crackling on the suckling pig

Everyone zeroes in on the crackling, thin flat tiles of earth-shattering perfection. Steamed white mantou buns are incredibly soft and fluffy, and we demolish the pork like a swarm of locusts, relishing the crunch of crackling, dipping the flesh into chilli soy sauce, and licking and scraping every bone clean.

Stir-fried prawns

No Chinese feast is complete without seafood. We dig into stir-fried prawns and steamed whole fish. The prawns are flavoursome but the shells are hard to separate from the flesh, and the fish isn't as delicate as that of a freshly caught fish. There are shakes of the head and whispers between Billy's parents and his siblings. Later they will voice their disappointment to the staff - food that is less than the best is a travesty for these regulars.

Steamed fish

Crispy skin chicken

Our epic banquet continues with crispy skin chicken -- sadly a little dry in parts -- and then onto a strange-looking parcel of bean curd covered in sauce. Billy takes charge, and using his chopsticks, tears open the bean curd skin to reveal a tumble of stir fried vegetables hiding inside.

Vegetables hiding in bean curd skin

Vegetables revealed inside the bean curd skin

Fried rice

Fried rice is the final carbohydrate filler for anyone who can find room in their stomach.

Pandan lotus paste pancake

A fried pancake holds a filling of sweet pandan-flavoured lotus paste. The pancake is a little oily but we soldier on regardless, appreciating the golden pastry shell and the hot sweet lotus paste.

Serving dessert

Iced lychees in syrup

Iced lychees in syrup is our final dessert. I love the clink of ice cubes in our bowls, and the cold fruit is a soothing conclusion to our meal.

We're ushered into a group photo, a huddle of laughing faces and giggling cheeky nieces. We jostle ourselves against the back wall, a sea of people for the nervous camera-wielding waiter.

"One, two, three" says the waiter, and we smile with genuine happiness and grateful smiles.

> Read the next Malaysia 2010 post (Penang assam laksa, durian and cendol)

< Read the first Malaysia 2010 post (Kuala Lumpur)

Kek Look Tong
Gunung Rapat, Ipoh, Perak, Malaysia

Tel: +60 (05) 312 81129

Opening hours: Daily, 7am – 6pm, including public holidays

Entry is free

Chatter Kopitiam
Kinta City Jaya Jusco Shopping Centre
2, Jalan Teh Lean Swee,
Off Jalan Sultan Azlan Shah Utara,
31400 Ipoh, Perak Darul Ridzuan, Malaysia

Mun Choong Seafood Restaurant
(Pusing Public Seafood Restaurant)

57-65 Jalan Verasamy
Ipoh, Perak, Perak, Malaysia

Tel: +60 (05) 241 9348

> Read the next Malaysia 2010 post (Penang assam laksa, durian and cendol)

< Read the first Malaysia 2010 post (Kuala Lumpur)