THE MORE THAN 35 YEARS HONG KONG ROASTED DUCK WITH CHARCOAL STILL RECENTLY PRACTISED IN PERAK
Been years the “Hong Kong Roast Duck” famously practised in worldwide, also in our country Malaysia being one of the locals and visitors favourite. Here in Ipoh, Perak we found and recognised the “Hong Kong Oil Chicken & Roast Duck” eating house still practised their home recipe traditional charcoal roasted into 37 years, presenting to the public.
The local originated Mr. Poon Liang Chen who born in year 1954, was the founder and the initial owner of the “Hong Kong Oil Chicken & Roast Duck” restaurant at Taman Tasek Damai, Perak introducing his hong kong charcoal roasted duck and home recipe chinese cuicine selections to the locals began from a food stall into 2 lots specialized roasted restaurant since late 1970s.
Poon Liang Chen who at his age of 61 years old currently, initially stepped into the f&b industry and touched the roasted career since year 1976 at his age of 22 reached Hong Kong been recruited as trainee in the “Emperor Chinese Restaurant” at Kowloon stayed a year plus to experience the roasted field. Then returned to hometown Ipoh in 1978, began his very first own food stall in the “Ping Zhen Restaurant”(pronouns) serving economic rice and roasted duck for more than 3 years, where he tried to introduce the locals the Hong Kong authentic charcoal roasted duck.
Subsequent to the great response from public, enabled Mr. Poon in year 1981 established his 1st restaurant with a lot registered as “Hong Kong Oil Chicken And Roast Duck” along Jalan Kuala Kangsar, Perak serving chinese cuisines and roasted mix. Later in year 1988 totally converted into roasted mix specialised eating house, exposed into 2 lots untill recent.
In this restsurant, the founder’s top recommended in menus surely will be his home recipe Hong Kong Roasted Duck which prepared with authentic traditional hong kong charcoal roasted. Local feeded duck with weight of about 2.5kg to 2.7kg been selected, cleaned, marinated with few spices, drying for another 6 hours then roast for 40 minutes above flamed charcoal, and served after a minute oil fried will brings the best roasted duck in town. Especially taken tipping onto their homemade soy bean sauce which made with more than 10 ingredients mixture, taste sweet you must try when reached Ipoh, Perak.
Another will be their Signature Deep Fried Pork, which also one of the top seller in the restaurant. Pork belly ready in thin cutted slices, prepared with 2 hours marinated on 6 ingredient recipes, flur-up then deep fried for another 15 minutes brings exotic tasty and crispy deep fried pork you never regret after taken. Also their regulars most wanted among the menus.
Moreover, their Black Vinegar Pork Trotter also the recommended which prepared in traditional recipes. Local cleaned pork trotter stewed half an hour with dual black vinegar mixture, added into ginger, black beans and few spices, then served after an hour covered smoked will brings unbelievable authentic vinegar pork trotter you cannot aside.
The founder also introduced their Mustard Leaves Pork Belly, also locally known “Mui Choi Kao Yuk”. Is one of the Hakka religious traditional home dish practised years ago originated from China. Belly pork pan fried after matinated with soya sauce and black oil, then poured into bowl mixed with their home fried mustard leaves, and then steamed for about 5 hours will be the best eatery cannot be found in other restaurants.
Nonetheless, you also cannot missed their chef’s recommended home recipe Assam Sting Ray which prepared with their 7 recipes home fried assam paste. Boiled 20 minutes with fresh sting ray fish in cutted pieces, added into tomatoes, lady fingers and veges nowadays becomes one of the roasted house’s signature in the “Hong Kong Oil Chicken & Roast Duck” restaurant at Ipoh, Perak.
HONG KONG OIL CHICKEN AND ROAST DUCK
Address: No. 638-640,
Jalan Kuala Kangsar,
Taman Tasek Damai,
30010 Ipoh, Perak.
Business Hours: 10:00am to 7:00pm (Daily)