Skip to main content

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

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

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.

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.