Delight Seafood Restaurant just celebrated its second year anniversary on the 1st of August, 2008. Situated in the centre of Ipoh town, albeit a slightly secluded location, rendering most Ipoh residents (and foodies, of course) unaware of its existence. Most patrons are lulled by word-of-mouth recommendations, and of course, the captivating seafood dishes.
Menu
The head chef, fondly referred to as Ah Wai, had worked in various restaurants in China and Hong Kong, bringing with him influences from the aforementioned countries, culminating into a feast of fusion style Chinese food.
Braised Chicken Feet, Pickled Mixed Vegetables, and Salted Peanuts
Ah Wai explained that the usual Chinese restaurants mostly serve only groundnuts, or crispy snacks for starters. However, in Hong Kong, some, if not most, Chinese restaurants serve a variety of appetizers to tease the palate, ranging from the braised chicken feet, to the pickles. The former proved to be a good choice, as the chicken feet were braised and cooked until soft, the skins falling off the bones (the tiny ones, if any at all) easily. The pickles on the other hand, was too sour, and everyone was grimacing, probably from over-excretion of acid juices. Nevertheless, it did perk up our appetites.
Grilled Pork Ribs with Sweet N' Sour Sauce (RM8 per portion)
Lamb Ribs with Red Wine n' Honey Flavor (RM15 per portion)
Grilled Pork Ribs with Black Pepper (RM8 per portion)
Other than dishing out typical Chinese style dishes, Delight Seafood Restaurant also takes pride on its creative blend of Chinese-Western fusion dishes, such as the grilled pork and lamb ribs. Delectable cuts of ribs, smothered in sweet and sour sauce, with a tinge of honey undertone, the Grilled Pork Ribs with Sweet and Sour sauce were grilled until until perfection, and remained tender enough to warrant a second bite. Served with a small glass of honeydew cubes with spicy mayonaise sauce and a strawberry slice, the ribs can be a meal on its own.
The Lamb Ribs with Red Wine and Honey on the other hand, closely resembled the previous offering, though dished up with sides of crispy fritters, and tangy mayonaise with sweet corns. The lamb, fortunately lacked the gamey lamb-taste that is usually a bane to non-believer of muttons and lamb cuts.
The Grilled pork ribs with Black Pepper is marinated well, though they looked dry in their presentation. However, the ribs were juicy, succulent, and complemented well with the mint mayonaise sauce.
Cheese Baked Crab Meat and Scallop (RM12 per portion)
Aficionados of Hong Kong food popularized by the "Char Chan Teng" movement in Malaysia swear by the baked cheese dishes, from pasta to rice, and then more. At Delight, the Cheese Baked Crab Meat and Scallop was truly, a delightful combination. The cheesy flavour blended well with the sweetness of the fresh seafood, being crab meat, prawns, and scallops. Thumbs up for this dish.
Braised Dorsal's Fins with Crab's Pincers and Dried Scallops in Superior Soup (RM38)
Highly recommended by Ah Wai, the "sharks' fins" of another stature, dorsal's fins braised in superior stock, served with crab's pincers and dried scallops was a thick, luscious concoction, the broth infused with the natural sweetness of the ingredients. Serving may be on the small side, but good things don't come in big servings, right?
Braised Fish Maw Teow Chew Style
Fish maw, highly prized by the Chinese food connoiseurs, originates from the air bladder/stomach of the fish. Normally braised claypot style, or in preparation of thick soup, the one served here is done Teow Chew style, with minced meat, carrot and cucumber slices. Normally eaten with white rice, the dish was deemed a tad too salty when consumed on its own. However, the springy texture of the fish maws provided a nice bite to the dish.
Stir-Fried Sponge Gourd with Spring Onion and Ginger (RM8)
A simple vegetable dish, stir-fried to perfection. Onions and ginger (if I'm not mistaken) provided the dish with much flavour, and the slightly crunchy sponge gourd, a rarely ordered vegetable in restaurants, made up a subtle yet effective dish.
Special Braised Vegetable
Crab meat, egg whites, and brocolli, topped with roes. Flavourful but too saltish yet again. Should've paired with fluffy white rice to balance out the flavours.
Poached Pear with Hasma (RM6)
The inside of the pear, filled with hasma
After the satisfying meal, dessert was the poached pear, stuffed with hasma. Hasma is the dried fallopion tube from snow frogs. Gross as that may sound, this delicacy is highly prized by the Chinese community, for it is believed to replenish the vital essence in the lungs, kidneys, and improving skin complexion. This dessert can be served warm, or cold. Both versions were delightful, the sweet tone soothed the battered palate. Cooling, refreshing, and satisfying. A must-try.
Ambience Photo
Overall, the meal was a satisfying one, albeit with some hits and misses. Open everyday for lunch and dinner, and operates until around 10.30 at night.Delight Seafood Restaurant holds functions such as wedding dinners, caterings, and so on. Spanning two floors over three shoplots, the restaurant can seat a capacity of about 80 tables of 10 patrons.
Delight Seafood Restaurant
26,28,30, Jalan Dass,
30300 Ipoh, Perak.
Tel No : 05-2497117, 05-2497118, 05-2497119.
Fax : 05-2497119.
Specific description of the location : Jalan Dass is off Jalan Horley, a road parallel to Jalan Datuk Onn Jaafar. The restaurant is situated next to Ipoh City Hotel. Nearby landmarks include Grand View Hotel, and The Store Shopping Complex.
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