Becky’s 1 Minute Summary:
What: Decent traditional dim sum with good bao and fried kueh kak (fried radish cake).
What to order here:
I was told that the must-trys are the pork bao but seriously, I doubt any of the dim sum here will disappoint you badly.
Overall experience: Satisfied with what I had. Not my top choice for dim sum in Ipoh though.
Price: Price starts from about RM3.50 per portion of dim sum. Some comes in sets of 3 pieces. Some 2. Just like any other dim sum outlet.
For the long story, read on.
I was here before my visit to Sun Kim Aik so my expectations were still under manageable levels. Now I have got to admit that I still prefer Sun Kim Aik over Ying Fa (which has shut down), Sun Kok Kee at Bercham and even here – Chef Fatt.
Still one has to admit that Chef Fatt has its merits. For one it is right in town, so the outlet is a breeze to locate – walking distance from the trinity of famous dim sum in Ipoh – Foh Sun, Ming Court and Yoke Fook Moon. It does offers a large variety of dim sum, some pretty unique. Prices are fair enough for Ipoh city and service is pretty decent.
Here’s what we begin with.
Any dim sum affair of mine always starts with fishballs followed by char siew pau.
Both the steamed and fried fishballs are good. I rate this fishball a higher score than Ying Fa’s though I had liked Ying Fa’s as well. The steamed version was bouncy and smooth while the fried ones are saltier (more umami) with a rougher texture.
Chef Fatt is famous for their pau but I didn’t like their Char Siew pau one bit. The fillings were meagre, it’s rather saucy and way too sweet. The skin was alright but it can’t beat Sun Kim Aik’s paus. Here the skin is fluffy but slightly denser.
The other notable pau here is this special pork slice bao. This one was worth trying!
I love a good lotus paste especially if it’s the pandan version and Chef Fatt’s fried lotus paste sesame balls hit the mark; not overly smooth, oily or sweet. It does taste like it was house-made instead of the smooth, sweet commercial versions.
The yam puff (Wu Kok) was decent as well. Theirs is a unique version with peas, mushrooms & minced pork rather than just char siew filling.
Another specialty – sweet sour pork rolls.
Deep fried prawn rolls.
Chee Cheong Fun. Not recommended.
Congee with Century Egg and Pork.
Table side service is available. They are still serving the old school way with ladies offering trays of piping hot dim sum dishes and helpfully recommending some signature dishes or best sellers of theirs.
I got to recommend their carrot cake (char kuey kak). It possessed good radish flavour and was adequately well executed – from the sauces used to the level of “wok-hei”.
The meal came to RM59 for the 3 of us with about 3 takeaway paus inclusive of a pot of Chinese tea. Not too shabby isn’t it?
In a nutshell, I won’t mind returning for a quick dim sum fix. It was better than Ying Fa and there’s splendid variety with some funky looking (modern) items that I would most certainly try on my next visit.
With Foh San moving into a large building and new dim sum outlets popping up in new commercial shoplots, Chef Fatt retains its charm for traditional dim sum dining. Large round tables, banquet chairs, old folks sipping tea and reading papers, tiled walls and floor, stepping into Chef Fatt is a walk down memory lane, albeit air conditioned.
Chef Fatt Dim Sum
57-59, Jalan Raja Ekram,
Ipoh, Perak, 30450