As such, it is no surprise to find that stalwarts such as Mun Choong, Public, New Lee How Fook and Tuck Kee are still the restaurants of choice, be it for simple family meals, corporate lunches, wedding dinners or! other celebratory occasions. HungryGoWhere walked down memory lane and paid Tuck Kee a visit recently to sample their offerings. Each restaurant has their own claim to fame, and Tuck Kee's roast meats and smoked duck are its trump cards.
Not to be confused with the other Tuck Kee on Jalan Clare (aka the nga choy kai street), this Tuck Kee shares the same address as the tremendously popular Big Tree Foot yong tau foo in Pasir Pinji, right at the junction between Jalan King and Queen. Originally a single storey, ground level shoplot with a mobile stall at the entrance for takeaways, it is now a three-level, fully air-conditioned restaurant.
First up was a small order of their famous roasted siew cheong (preserved pork sausage and liver) and BBQ pork.
The siew cheong was excellent – a mixture of sweet and savoury fillings encased within that all-important crunchy skin. The aroma was a delicious mix of roasted char and that unmistakable fragrance of fresh pork fat.
The BBQ pork was however, a let-down. It was a tad dry, and typically an old-school version of lean meat coated in a red colouring, unlike my personal preference of the caramelised triple-fat-layered meat.
A meal at Tuck Kee would not be complete without an order of their famous smoked duck. Each serving of a de-boned duck leg costs RM18. This was probably the best smoked duck we have had, totally deserving of its fame.
The meat was superbly tender, juicy, and well-brined without being overly salty. There is none of that characteristically off-putting gamey duck taste. It had a distinct smoky aroma that is guaranteed to make you drool.
Sliced thinly into bite-sized pieces, this was perfect to go with plenty of steamed rice. Do note that you will need to order the smoked duck at least one day ahead.
A large serving will result in a RM150 dent, but worth every cent as you'll be presented with a generous amount of chunky tendons, braised to a perfect balance of tenderness yet retaining that slight chewiness.
Tender sea cucumber added that slight briny flavour to a sea of gravy that is flavoured with spices like cloves, star anise, oyster sauce, and premium stock broth. We packed the leftovers and it tasted even better the next day!
This one was polished off in mere minutes – large juicy prawns, marinated to a smooth and crunchy texture that only good restaurants can do, tossed with tender broccoli florets in a light and garlicky stir-fry. Totally pleasing to the palate, it was simple and highly enjoyable.
Tuck Kee is a popular choice for wedding dinners, hence it is best to call ahead for reservations. Don't expect small town prices here as Ipoh restaurants have not been spared that inflationary affliction.
Nevertheless your food bill will, as a rule of thumb, be about 20% lower than the same range of restaurants in Klang Valley. If you suspected that we ordered more than this, you're absolutely right! Click here to see Tuck Kee's other hits (and misses). — December 29, 2014.
* If good food is your passion, then HungryGoWhere is your perennial kaki makan. Get access to one of the most comprehensive online Malaysian food guides available, and bring us along everywhere you go by downloading our mobile application, available on iOS and Android.
Source : http://www.themalaysianinsider.com/food/article/restoran-tuck-kee-ipohs-old-school-favourite
