Skip to main content

Hi -Tea at Heritage Hotel


Recently, I met up with  my ex-colleagues for Hi-Tea at Heritage Hotel and we did enjoy ourselves tremendously, catching up on old and present times.  At 19 rgt nett the price was reasonable but @ 15 rgt nett for seniors age 50 and above, it was more affordable!  We were there early, so I had a gala time snapping up pictures of the spread of food before people were able to dig into them!





Start the tour from this end ....... a variety of salad with mayo and thousand island sauce.


Ahhh ...... rojak, one of my favourite salad, but sadly the sauce lacked ground peanuts and belacan powder, so there was not much oomph!


The tuna sandwhiches were very fresh and soft ....... we were early birds!


Condiments for the big pot of white porridge next to them ...... I only sampled a small portion, not too bad.


Nasi lemak .... the rice wasn't very lemak, good for you if you're watching your cholesterol level, the sambal was spicy but delicious with the fried anchovies, peanuts, hard boiled eggs and cucumber.


Mini hot dog buns and crispy curry puffs.  I had some puffs, they were tasty.



Deep fried chicken wings and don't really know the name of the other but it was some potato paste, a bit sweet with some savoury filling .......... something different, only seen and tasted for the first time....not too bad really.


Mini pizza and pita bread with mayo and some veggie filling.


Kampong fried  rice and fried kway teow .... both of these were tasty.


At the end of this spread was dessert ..... fresh cut fruits, papaya, pineapple and water melon, jelly, creme caramel, chocolate cake, pumpkin cake and some Malay kuih muih.


Now  you step out to the entrance of this cafe for  ......... Ice kacang.  See the ice shaver on the right and on the left, cendol, cream corn, kidney beans, some red or coconut syrup and coconut milk which made up the concoction of M'sia's Ice Kacang!  I was a bit disappointed as the coconut milk wasn't fresh coconut milk, they used 'instant coconut powder'...... a bit surprised as fresh coconut milk is readily available.


Mmm ....... roti jala, freshly made in front of you.  Chicken curry to go with the roti jala.


Cucur udang/deep fried shrimp fritters and banana fritters in the background and on the left picture is what we call, 'dip-dip'.   You dip those sticks of fish balls, fish paste, cuttle fish and shrimps in a pot of boiling water, once cooked, take out and add in some sauce to go with it.



Chilly and sweet sauce for the 'dip-dip' in the background, and here's curry mee/ yellow Hokkien noodles ...... with fish balls, fish paste, shrimps, bean curd puff, fried shallots, bean sprouts and a pot of chilly red piping hot curry.

This is the first time that I can snap pictures of the full buffet spread without much interference and hope you have enjoyed it as much as I did. 

Heritage Hotel
Singgah @ H, Lobby
Jalan Raja Dihilir
IPOH
Tel. 05-2428888
(Sat. & Sun. Hi-Tea,  1.00 pm to 4.30 pm)

Comments

  1. The hotel looks very beautiful. And food there are so tempting.

    ReplyDelete
  2. What a big spread for 19R? That is what I miss about Asia. No way that we can get that price here.

    ReplyDelete
  3. Aiyo...my son & I are both drooling over the food! He loves the food serve in this way. So many to choose from! Salivating already! haha... After this, I'm going to hop over to Elin's there to grap a few doughnuts! hehe....

    ReplyDelete
  4. It has been years since I last had high-tea. We used to go for in on Saturday with a bunch of friends. I think high-tea is an asian thing. I don't think any hotel here in the US serve high tea.

    ReplyDelete
  5. It looks fabulous and sounds like you had a great time! I've never seen hi-tea like this, bet it all was delicious!

    ReplyDelete
  6. That's a very good hi-tea spread for RM19!

    ReplyDelete
  7. Dear Friends
    Think it's in Ipoh here that you can get this bargain, over in KL and Penang it's not so cheap. Both in KL and Penang they also offer discounts to seniors.

    ReplyDelete
  8. Miss buffets..extremely affordable for RM19 with so much variety..

    ReplyDelete
  9. Beautiful place, awesome food and such a good price for all that!!! I think I will gp there and eat everyday ... haha

    ReplyDelete
  10. YW
    Will be exploring more places for such buffet, especially with discounts for seniors!

    Mary
    Ya, very affordable for seniors!

    ReplyDelete
  11. KL and Penang hotels offer better food even though their pricing is slightly higher. For me I prefer buffets in KL and Penang :))

    ReplyDelete
  12. Yes, I agree with you Elin. Have been to quite a few in KL, although more expensive but better quality!

    ReplyDelete
  13. fantastic post and Thanks for sharing this info. It's very helpful.
    heritage hotel in jaipur

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …