You know when you order a fish and someone else took your favourite part away, and you can do nothing but look at them savouring it?
Well here's a good news to all of you fish lover.
Now,not only you can enjoy a full, fresh and succulent fish on your own, but you can also skip the hourly wait for a perfect delight of fish here in Ipoh itself.
Yes, if you're a food lover you ought to know the famous Rawang steamed tilapia by Sister Lan or Lan Je Fei Chau in its famous Chinese name. Now, save your fuel and forget the long distance cous now it's available in Simpang Pulai, a mere 12 km from Ipoh town.
Opened in the end of April 2015, the restaurant whom owned by two successful yet down to earth siblings serves what can I describe as the fei chau yu steamed black tilapia topped generously with the expensive and rare Bentong ginger all the way from Pahang.
Victor Lee, 31, an emerging young developer cum owner of the packed restaurant, said that he was inspired to open the food station as he is a self-certified traveller and food enthusiast and he has tried out thousand delicacies around the world.
"I need to share most of the oriental recipes with others since I have heard several complaints on the struggle to eat fisheries and homemade dishes that reminds you of your family back home.
"I might sound bragging about it but truly, most of our material were homemade like the fermented tofu, one of the signature dish and customer's choice,"he added.
One serving of black tilapia fish caught from Pantai Remis are weighed around 350g and priced starting from RM18 with no charges of GST.
The speciality of the seafood here in the restaurant is that it was daily taken from the sea to ensure the level of freshness.
For instance, the prawn were caught using a technique of release-and-pull, not the usual drag and pull where the net will collect all of the rubbish and dirt from seabed.
This,Victor said will promise a fresh, and juicy springy flesh from the prawn rather than stressed and dry inner and shells.
The black tilapia on the other hand was also netted out from the restaurant's aquarium and cleaned and cooked upon receiving an order and will prepared in 15-20 minutes time.
Basically, I am eating an alive fish. Joke intended.
The other special home dishes includes the world famous Szechuan Boneless Suckling Chicken( RM20), Loofah Veggie with Creamy Egg and Tofu Gravy( RM17) ,Hakka-Style Stir-Fried Baby Kailan and Melting Cheesy Prawn (RM 30) and other heritage recipes passed down throughout the big Hakka family.
The restaurant can comfortably accommodate about 180 diners with 22 tables and now already has their own regular customers.
I personally dislike making reservations so this is my favourite part as Victor recommends walk-in for the customers. Yay!
A Humble Developer Turns Waiter
The young owner confesses he had several doubts and hesitation when he first proposes opening up a restaurant located in the Symphony Business Park as he himself is a well-known developer.
Graduated from Northampthon College, Manchester with degree in Management Studies, he first felt embarassed on his profession nowadays, waiting tables and wiping tables.
"Then I remembered of the struggles I went through when my dad stopped my funding when I was studying cous I insist on not coming back to Malaysia, as a factory workers and salesman.
"I wanna work along with my crew, not just commanding them and taking fake appraisal just because I am their boss and salary provider.
"Through this restaurant, I learnt various attitude from the fussy customers and the degrading treatment some of my workers have to take, it made me humble,"he said.
Victor on his last advice urge youngsters to take challenges and go for their passion, at least dare to be different in their life.
"In this restaurant, my customer is my boss. That is totally different when I am working as a developer. So guys, take your leap of faith and try it out before you're old and weak.
"Education is not your golden ticket for success but it is the first stepping stone, have some dilligence and hardwork and you will go far in this life,"he concluded.
PIC: The famous steamed black tilapia topped deliciously with a caviar of Bentong ginger and hint of Cili Padi Kampung.
PIC: A sure mouth-watery Melting Cheesy Prawn with Curry Leaves and Side Salads.
PIC: Hakka-styled, Stir Fried Baby Kailan with boiled Garlic and Mini Anchovies.
PIC: Loofah Veggie with Homemade Fermented Tofu on Oyster Gravy. Writer's personal pick.
PIC: World Famous Szechuan Suckling Black Soy Boneless Chicken, with crispy outer crunch. Must try.
Guys, don't miss out on the healthy and hygienic steamed tilapia, and enjoy your favourite part in Rawang Famous Steam Fish At No. 1, Lapangan Symphony Business Park, Jalan Lapangan Symphony, 31350 Ipoh, Perak which operates at 12pm – 3pm & 6pm – 10pm, daily.