Gastro News

Ipoh Invasion to screen at the New York Food Film Festival

by Adly, on Sat, May 22, 2010 - 9:59:19 PM, 0 comment
Popiah S.S.Ali and Desa Rishah Ginger Beef Ball Noodles will be screened at the 4th Annual New York Food Film Festival. After previous screenings of Sloppy and Street Chows, we are honoured that the NYCFFF committee have selected two videos from the Foodsters Invasion series featuring these two Ipoh delicacies. The short film features a never before seen footage of how S.S.Ali makes his popiah skin (spring roll skin) which we were just lucky to have filmed on the day we…  Continue reading »

Food Articles

Get your Chicken Rice on!

by Aurora J., on Fri, May 21, 2010
Chicken. Rice. Overload. While I tried to space out my scouting extravaganza for the best chicken rice, my plan didn’t quite pan out very well. Squeezing in five chicken rice lunches in one week was, by far, not a good idea. But I did it without any hiccups (pun intended). Now I know what some of you might be thinking chicken rice is chicken…   More »

Foodsters' Blog

Embracing Embrasse

by Honey, on Wed, May 19, 2010 - 3:00:33 PM, 0 comment
Chef Nic is a slight man with a calm demeanour, prone to sudden bursts of enthusiasm about his food. His restaurant, Embrasse tucked on Drummond Street is a little like him. An oasis of white tables, intimate and unpretentious. A place where you feel you might get to eat some great food and unwind.

I just want a restaurant that does good food.

After sitting in conversation with him you discover that he loves using local produce (a delightful trend in most of the chefs I  Continue reading »

Gastro News

Palm Oil Shorties Screening

by Alexa P., on Wed, May 19, 2010 - 9:06:59 AM, 0 comment
Our Palm Oil Shorties at Aliyaa rocked! And of course, as with any Friedchillies event, food was aplenty! We even had to pack the leftovers for guests to take home with them. The theme  Continue reading »

Where To Eat

Koay Teow Doli

by Adly, on Wed, May 19, 2010

"Generous toppings of prawns & cockles!"

The history of Doli goes back tens of years, and this little place used to be a famous makan stop for travellers coming into or passing through Taiping. With the new NS Expressway, Doli has become a food destination where people break their journey to have their fill of koay teow, kinda like cars breaking off Route66 to go to Radiator Springs to see Lightning McQueen.

Now, the jawi lettering "Dal", "Waw", "Lam" and "Ya" which spells Doli provides an important clue to the type of Koay Teow this is. Doli is a Malay Koay Teow. There is such a thing. I don't know where the owners got the name Doli (their's are not even remotely Doli) from, maybe they were fans of Dolly Parton, maybe this is just a name plucked out of the air to name a nameless side street malay koay teow restaurant 35 years ago.

Now, there are several things that differentiates a malay and chinese koay teow. #1. Obviously, no lard here. #2. Malay's don't normally fry it wok hei style (taste of the flame) because wok hei is not a malay cooking style. #3. A good chinese styled CKT has tons of garlic which also contributes to the dish's characteristic aroma, a good malay koay teow is easy on this vampire repellant but a bit more soy sauce. #4. Malay Koay Teows are either slightly wet or just wet (sigh... I don't like this).

What sets Doli apart from the other Malay KT sellers is the fact that they still fry on charcoal fire. And, their Malay KT is not wet. If you go to Taiping, the birthplace of KT Doli, this place is perpetually packed at night, every night. The Doli Uncle fries the KT behind the counter. If you observe carefully, his unhurried technique is quite different from chinese styled ones. Hence the *major* difference in taste profile. Also, he has to compensate for the lower charcoal heat. His technique is a bit different. After the noodles are fried, eggs goes in last and spread across the wok. 1 wok, max 4 pax only. Once done, it goes up on a lazy susan and ringed up for table delivery.   More »

Where To Eat

Original Korea Palace Recipe

by Li Ann, on Sat, May 15, 2010
New Hang-outs

"Bubbling hot in a stoneware pot "

I used to frequent this unassuming neighborhood kopitiam when I first moved to the area 10 years ago with its array of noteworthy char kuay teow, nasi lemak and claypot rice on offer. Unfortunately stalls changed hands and foreign workers started dominating the establishment. The food lost its allure; my visits slowly trickled to a stop.

Until one day I decided to revisit my old haunt out of sheer convenience and need for a quick lunch. The usual operators were going about their business but I noticed this stall with a signage of a Hanbok clad girl! I stared with disbelief and peered at the menu. My perennial favourites like bibimbap, soon dubu jigae, bulgogi, panjeon, japchae, deokbokki and other exotic sounding dishes were available and very reasonably priced too. Nothing above RM10, I’ve stumbled on Korean manna in suburbia!

The polite yet friendly Korean lady owner stirred me from my stupor by recommending her signature dishes. I opted for the beef bulgogi and it arrived within 10 minutes, bubbling hot in a stoneware pot complete with a bowl of sticky rice and kimchi side dish. I noticed she had a foreign worker under her supervision to help with the cooking and serving.   More »

Food Articles

Sweet Coffee Treats

by Alexa P., on Fri, May 14, 2010
Special Feature
If you're a coffee addict then you'll certainly enjoy these simple yet delicious desserts, and even if you're not a fan of the bitter dark stuff these sweet treats will find their way into your heart. Since we're currently in the middle of a coffee fortnight we decided to do a couple of desserts with this special bean.

TiramisuMore »


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