Jeffery Hoo

Still as iconic as ever, even with the change in name. And perhaps ironically, while it’s a steak house, it was the crab cake and the pasta a la presse that were the stars of the night. All the natural sweetness of the crab with the texture brought forth by the thinly slice potatoes and all without the heavy touch you would usually find in most crab cakes - this is perfection in a dish. And the pasta - it’s a showpiece dish to see the carcass reduced to a bowl of jul right in front of you.. a tad schadenfreude if I may say, then toss in the pasta that brings about an explosion of flavors.

There is the steak of course and there’s nothing wrong with it of course - the NY strip is a joy, perfectly medium rare, perfectly seasoned but it just meets the (high) bar one would expect.

Service is of course impeccable with David a wonderful somm to make sure we have the right wine to go with the night.

Lovely, absolutely lovely.. the silky smooth moonlight hor fan is just brought to another level by the egg. Flavor is on point, with a tinge of wok hey. Unlike many establishments, there isn’t a copious amount of pork lard but there isn’t a need to as the star of the show is the hor fan. A minor complaint would be the choice of meat - sliced pork belly would seem to be a better choice as the 瘦肉 gets too dry.

Octopus is lovely - perfectly cooked, tender and the natural sweetness released with each bite. Spring onion and soy sauce the perfect condiments.

And of course, the bean sprouts. You haven’t been to Ipoh if you haven’t eaten bean sprouts. Just something about it that makes it different - juicy and crunchy, the perfect palate cleanser for the hor fan.