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)

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

This is an extremely delicious dish to go with white rice or even plain porridge. You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste. Adding in Shaoxing wine will definitely bring the taste up to the next level. You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste 2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped 1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water. Mix till well ...

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Braised pork tendons with pork belly ~ 红烧猪筋

Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol. Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly ~ 红烧猪筋 Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...

Angie's RecipesApril 18, 2010 at 6:49 PM
The hotel looks very beautiful. And food there are so tempting.
penny aka jeroxieApril 18, 2010 at 8:10 PM
What a big spread for 19R? That is what I miss about Asia. No way that we can get that price here.
My Little SpaceApril 18, 2010 at 8:27 PM
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....
ICook4FunApril 18, 2010 at 10:31 PM
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.
PamApril 18, 2010 at 10:38 PM
It looks fabulous and sounds like you had a great time! I've never seen hi-tea like this, bet it all was delicious!
JeannieApril 18, 2010 at 10:53 PM
That's a very good hi-tea spread for RM19!
Sokehah cheahApril 18, 2010 at 11:52 PM
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.
Yao Wei ChuaApril 19, 2010 at 3:21 AM
Miss buffets..extremely affordable for RM19 with so much variety..
MaryMohApril 19, 2010 at 3:43 AM
Beautiful place, awesome food and such a good price for all that!!! I think I will gp there and eat everyday ... haha
Sokehah cheahApril 19, 2010 at 8:22 AM
YW
Will be exploring more places for such buffet, especially with discounts for seniors!

Mary
Ya, very affordable for seniors!
Elin ChiaApril 19, 2010 at 6:33 PM
KL and Penang hotels offer better food even though their pricing is slightly higher. For me I prefer buffets in KL and Penang :))
CheahApril 19, 2010 at 10:41 PM
Yes, I agree with you Elin. Have been to quite a few in KL, although more expensive but better quality!

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