MY friend's gentle reminder keeps ringing in my head as I head across town towards what is said to be some of the best dim sum in Ipoh.
My herculean effort to wake up much earlier than usual starts paying dividends after turning into Jalan Leong Sin Nam.
Known affectionately by locals as Dim Sum Street, this centrally located thoroughfare is home not only to one but several outlets offering these tasty bite sized seafood, meat or vegetable portions wrapped in dough or thin encasements before being steamed or deep-fried.
Arriving just past 6am, the ample parking space in front of Ming Court Hong Kong Tim Sum seems a bit surreal as available lots near this popular breakfast place are extremely difficult to find when customers start turning up in force within the next hour or two.
Having the luxury to choose between three equally well-positioned tables is another plus point for arriving not long after this renowned Ipoh culinary institution opens for business.
Sparing a thought for those arriving after 8am who usually have to wait in line after collecting queue numbers, I send my friend a grateful text message for the timely tip before catching sight of a serving staff pushing a two tier rolling cart laden with hot steaming morsels in my direction.
EAT
At first glance, the choices are indeed astounding. Thankfully the experienced staff at hand help to point out favourites while giving useful pointers like not ordering too much all at once as over-ordering often results in the food becoming cold after remaining at the table longer than necessary.
After noting the type and corresponding quantity served on the order chit at my table, she promptly moves to the next occupied table while reassuring me that other servers will come by periodically for other choices. Business is definitely good as she heads back to the kitchen several minutes later for refills.
While tucking into a freshly steamed har gau and savouring its slightly chewy translucent exterior with encased juicy sweet prawns, I am reminded of a dim sum related legend.
Said to have happened during the Eastern Jin dynasty (317 AD–420 AD), a general had buns and tasty tidbits made by civilians sent to the frontlines as a token of gratitude to his troops who were battling a formidable invading force.
The Chinese script for gratitude or dian dian xinyì in mandarin which accompanied each gift box was subsequently shortened to dian xin from which dim sum in the Cantonese pronunciation came to represent these modern-day savoury dishes.
Despite remaining true to many traditional aspects, this outlet adopts modern practices like replacing the usual bamboo serving baskets with stainless steel ones to maintain higher hygiene standards.
Although quality remains uncompromised, it is generally observed that the dim sum sizes served here are slightly smaller compared to those sampled at other outlets.
This observation, however, should not be seen as a deficiency as dim sum are meant to be bite-sized. Furthermore, smaller sized ones are less filling and allow diners to sample more varieties.
PICK
Apart from the usual dim sum selections, I particularly enjoyed the lo mai gai served in a shallow stainless steel bowl. A southern Chinese favourite, this classic dish comes with perfectly steamed glutinous rice packed with generous chicken and sausage pieces as well as mushrooms.
The other tasty dish worthy of a mention is the woo kok yam puff. Known also as taro dumpling, its light, fluffy and extremely crispy shell is created by deep frying taro that has been boiled and thoroughly mashed while the filling is moist and packed with tasty flavours.
While not a fan of carrot cake, I must admit that the one served here is surprisingly tasty and I am hooked after the first bite.
Smooth and moist in texture with the customary crispy golden-brown edges, this popular dim sum of Teochew origin is best enjoyed piping hot. Despite its name, do not expect any carrots in this dish as it consists of steamed rice flour, water and shredded white radish stir-fried with eggs, preserved radish and an assortment of seasonings.
My memorable culinary experience comes to a fitting end after savouring an array of muah chee, steamed kaya buns, deep fried prawn dumplings and chee cheong fun.
Rather similar to Japanese mochi balls, the muah chee is actually steamed glutinous rice sprinkled with crushed peanuts and peanut paste.
Extremely soft with delicate flavours, the muah chee contrasts with the chee cheong fun which is packed with different sauces that make this rice noodle roll and its succulent prawn filling a truly tasty treat.
A common Cantonese dim sum feature, it is also served with other traditional inclusions like dried shrimp and diced green onions while marinated beef, although rarely seen these days, makes for a true indulgence.
In short, the food served here is well-balanced, flavourful and, most importantly, well-worth their price tags.
MOOD
The interior looks very much like a typical 1970s Hong Kong cha chaan teng or tea shop complete with mosaic floor tiles, old-school tables and chairs where table sharing with strangers is considered a norm.
Complementing this nostalgic representation are teams of serve staff skilfully weaving through the jumble of tables in the two dining halls to make sure orders for drinks are delivered promptly before food arrives.
Overall, the dining experience is enhanced by the traditional taste, homely ambience and comforting service.
VERDICTS
SERVICE Efficient and attentive.
I SAY Definitely must try!
FAST FACTS
Ming Court Hong Kong Tim Sum
36, Jalan Leong Sin Nam,
Kampung Jawa, 30300 Ipoh,
Perak
TEL 05-255 7134
HOURS Daily 6am - 12.30pm except Thursday
PAY Basic selections start from RM 2.40 while popular signature dishes cost more due to premium ingredient usage.
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