Skip to main content
logo
Food Advertising by

Dinner at Topwok


I was indeed excited to learn that the Topwok restaurant is going to reopen soon after a lapse of a year.  It used to be my 'second kitchen' as I would ring up and place my orders for takeaway whenever I was busy or too lazy to cook.
It reopened on 1st April, operates for dinners, lunch and dinner only on Sundays.  It is indeed a joy to the residents of the surrounding neighbourhood as most of them patronise this restaurant which is clean, food is good and the price reasonable. 





Sambal petai, (stinking beans), we ordered a small portion as some of us do not take these stinking beans.
Tasty, not too spicy sambal and crunchy petai - 10 ringgit.


Their signature dish, Guinness spare ribs ....... deep fried succulent spareribs coated with a sauce made with Guiness stout, yummy and meaty - 12 ringgit


Mango kerabu with deep fried cuttle fish ....... we found this to be a wee bit sour, otherwise tasty.   - 8 ringgit


Steamed Patin fish with black beans ....... this meaty fresh water fish is virtually scaleless.  A favourite amongst the seniors at the table as it was very fresh.  Every edible part was devoured, except for the back bone and bits of the head, even the eyes were not spared! This dish was  46 ringgit


'Seong tong lai pak' ....... Mini bokchoy soup with both salted egg and century egg.  I wasn't able to snap a picture of the whole bowl of soup as it was served in bowls individually ..... never mind, just take what's left before it's being scooped!  This was 9 ringgit.

The total bill came to 97.90 ringgit plus tea and rice for the 5 of us.  To avoid disappointment it's best to make a reservation since the place is not very big as it occupies only a shoplot space.

Topwok Seafood Cuisine Restaurant
12-1 Lebuh Perajurit 3/1
Taman Ipoh Boulevard Timur
31400 IPOH
Tel. 012-5061503

Comments

  1. Everything looks delicious to me...and cheap too. If only I can get that here!

    ReplyDelete
  2. This is so what we called housewives' favourite restaurant! hehe... Takeaway sounds good to me! Their food looks quite yummy too. So, are you guys going there for the meet up? Hope you have lots of fun and enjoy your blind date!
    Regards, Kristy

    ReplyDelete
  3. hi Cheah, thank u for introducing this topwok, never heard of it, boulevard.. where also i dont know, near the former Antap cafe? i think patin fish is expensive.. 97 for five persons is quite costly, right?

    ReplyDelete
  4. I like Patin fish...fatty fish :)

    ReplyDelete
  5. Mary
    If you come to Ipoh, I'll only be too glad to take you out for makan!

    Kristy
    Wah, you know our movements huh! Better be careful lest we be stalked, ha, ha. Nope, meeting somewhere else.

    Claire
    Think price reasonable, because of the fish, it was quite big. It's before Antap cafe. Will furnish you with more info when I see you.

    tigerfish
    Yes, patin fish is quite oily.

    ReplyDelete
  6. Such good value for money, I must try this place when I am in Ipoh next!

    ReplyDelete
  7. Sambal petai & guinness spare ribs is enough for me to want to go there.

    ReplyDelete
  8. 3 hungry tummies
    penny
    When you are here in Ipoh, I'll be glad to take you there!

    ReplyDelete
  9. The food there look relatively light yet delicious!

    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

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa.  The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day.





Coffee Chiffon Cake with Cocoa layering  ~  咖啡戚风蛋糕                             
Ingredients
(A)
70 gm plain flour
10 gm coffee granules
5 large egg yolks
20 gm caster sugar
70 ml hot water
60 ml canola oil
Cocoa powder

(B)
90 gm caster sugar
10 gm cornflour
5 large egg whites

Method
Sift plain flour, twice, set aside.Mix coffee granules with 70 ml hot water, set aside to cool.Beat egg yolks with sugar, then add in oil and coffee.  Sift in flour and mix well, set aside.Combine caster sugar with cornflour.In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance.  Beat till stiff peaks but not dry.Fold 1/3 of egg whites into the egg yolk batter, then pour this into the remaining egg whites.Scoop 1/3 batter into an ungr…

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…