I must admit I never thought I’ll be excited about eating in Tapah. Yet, as my colleague continued to sing praises about the Kung Po Wong Sin (宮保黄鳝) or stir fried spicy swamp eel, I began to look forward to our next stop.
The restaurant we initially wanted to go to was not open so we had to settle for second best, his brother’s restaurant. afterall, people do say “cast in the same mould” etc so I’d expect similar cooking skills. the restaurant is just a short drive away yet somehow the road’s name managed to elude me.
Our first dish was stir-fried sambal petai, featuring the small, local, wild stink beans. The smaller sized ones are better than the bigger ones as they contain more flavour and are widely available around Cameron Highlands. Petai is reputed to do wonders for the kidney, so keep them comin’!
We also ordered Pepper & Salt mantis prawns, which is deep fried before being stir fried under high heat with salt, pepper, garlic, chilli and curry leaves. Love this and can never get enough of this prawn.
Last up was the dish we came all the way for, Swamp Eel cooked “Kung Po” style. The eel has been sliced thinly and stir fried with dried chillies, onions, ginger and some spring onions over high heat for that spicy “wok hei” taste. I quite enjoy this even if my colleague maintains that the other brother’s version is better. Maybe we’ll be luckier the next time.
Kedai Makanan & Minuman River Corner 河边食物中心