Skip to main content

Dinner at Tanjong Malim

We stopped by Tanjong Malim recently on the way to Kuala Lumpur and had dinner in this Son Wun Nam Restaurant.  Tanjong Malim is a small town, situated on the boundary between Perak state and Selangor state in West Malaysia.
We ordered  3 dishes as there were only 3 of us and what struck me was the dishes were served on rather 'authentic', unchipped porcelain plates instead of melamine plates which are widely used in some restaurants.


The restaurant's signature dish  ......'cooked' Garoupa fish fillet instead of steamed.  Actually, couldn't make out the difference whether it's 'cooked' or 'steamed'.  Quite a generous serving of fish fillet, tasted fresh and good.  Cost RM16.00


'Kau Yoke' ....... Braised pork belly with yam, not too bad, except that the pork belly was a bit fatty.  
 Cost RM15.00


Stir fry 'Kai Lan' or Mustard greens with garlic and oyster sauce  ....  not too oily but crunchy. 
Cost RM7.00

The total cost of the meal with rice and tea came to RM44.00 which was quite reasonable.

I caught the attention of the people in the restaurant while I was clicking away.  Curious, the chef and kitchen hands came out to have a look.  They must be thinking that I may want to 'clone' their dishes or I'm a reporter for some newsapaper!

Son Wun Nam Restaurant
2 Taman Bunga Raya
35900 Tanjong Malim
Perak, West Malaysia
Labels:

Comments

  1. Angie's RecipesJanuary 23, 2010 at 6:38 PM

    I love steamed garoupa! The food there looks quite delicious.

    ReplyDelete
  2. ann lowJanuary 23, 2010 at 8:08 PM

    Only RM44.00 for 3 dishes? So cheap!
    In Singapore the dish of fish will cost at least S$20 plus.

    ReplyDelete
  3. penny aka jeroxieJanuary 23, 2010 at 9:37 PM

    It is funny how we are being perceived by others. Must find it strange that we are taking photos of food.
    A few of the establishments here are very aware that we are bloggers. Some are happy and some not so.

    ReplyDelete
  4. AnonymousJanuary 23, 2010 at 10:01 PM

    bring me there next time! -wt-

    ReplyDelete
  5. My Little SpaceJanuary 23, 2010 at 11:42 PM

    Quite reasonable price! I mean you've two meat and one veggie, OK-lah!

    ReplyDelete
  6. Sokehah cheahJanuary 24, 2010 at 12:01 AM

    Yup, will do so, when we're on the way to KL or vice versa. Not a bad place for makan.

    ReplyDelete
  7. ReanaclaireJanuary 24, 2010 at 12:06 AM

    wow..not bad...the price was not too expensive either... .

    ReplyDelete
  8. Sokehah cheahJanuary 24, 2010 at 12:32 AM

    Hi
    Angie
    Yes, they were delicious, hope to patronise that place again when we travel to KL.

    Anncoo
    Tg. Malim is a small town. They have other signature dishes as well.

    penny
    Think if I explain to them that I blog, they won't understand.

    My Little Space
    What about eateries in Johore, cheap too?

    renaclaire
    Yup, quite reasonable. Claire, you have about 3 blogs, right, sometimes I don't know which one to go to, ha, ha!

    ReplyDelete
  9. JacquelineJanuary 24, 2010 at 6:53 PM

    Wah! Food so cheap as compared to KL and delicious-looking too!
    Great...you're creating photo collage now, I see! Keep learning, keep smiling!

    ReplyDelete
  10. Sokehah cheahJanuary 24, 2010 at 11:24 PM

    Hi Jacqueline
    Yes, the food is nice and price is reasonable. They do have other signature dishes too. Can organise a day trip there with your gang of 7!

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe