MUST-TRY: From asam prawns to stingray towfoo, the restaurant is offering a tasty variety of dishes to diners
IPOH: THE Royal China Restaurant here is introducing signature dishes prepared by new head chef Teoh Hock Eng.
The restaurant is at 8 Ground Floor, Coliseum Square, Jalan Raja Dr Nazrin Shah.
The highlights are asam prawns, fish head with kong sai mee hoon, stingray towfoo and hot stone sliced chicken with special sauce.
A well-known Nyonya dish is the asam prawns cooked with tamarind paste (asam) to accentuate the sweetness of the fresh sea prawns.
For fish head with kong sai mee hoon, it is a soup dish simmered with fresh milk, garoupa and yam.
The hot stone sliced chicken with special sauce is a Taiwanese dish cooked using chunks of chicken marinated in fine Chinese wine and kept warm in a hot stone bowl.
Lastly, a healthy and tasty traditional dish, the stingray towfoo, is steamed together with vegetable slices.
Meanwhile, the restaurant is also promoting its Parents Day set menu priced from RM438 to RM798 (six pax), and RM688 to RM1,288 (10 pax), until June 13.
Dishes served include deluxe combination platter, braised shark's fin soup and roasted pigeon.
There are also wok-fried tiger prawns, vegetables with assorted mushrooms in oyster sauce, and fried rice.
It opens daily from 11am to 10pm (weekdays) and 9am to 10pm (weekends).
For reservations, call 05-241 3088.
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