Our dinner at Red Chopsticks on 17 March, 2016

What makes a restaurant survive for ten years and is still going strong? There must be something about the food. Yet, a restaurant can be operating for ten years, and by someone who you would know, and you still remain unaware of it. So it shows that my radar wasn't operating so well after all. Anyway, my wife and I finally have a chance to visit Red Chopsticks in Bayan Baru on 17 March, 2016, and today I want to show you the food we had there.

We came with some expectations, and the first impression was good, as we saw quite a number of tables already taken. As soon as we were seated, my colleague Peck Siang and her husband Tuck Leong came over to greet us. It was great getting to know both of them - I haven't met Peck Siang in the past ten years, so my memory was a bit faulty by now.

Peck Siang related to us how she went all the way to Kuala Lumpur in order to get cooking lessons from Datuk Lim Bian Yam. We have only tasted food prepared by a former student of Datuk Lim once before, and we were eager for this opportunity to try Peck Siang's food.

We started the dinner with cendol. The cendol itself was "homemade", that means, not store bought. It was very nice and rich, and in a way, heralds what I would be expecting from Red Chopsticks. Every item served to us at Red Chopsticks is in the form of a set. So, if the char koay teow, for example, also includes three sticks of satay.

The items we tried on our very first visit to Red Chopsticks include the char koay teow, laksa and the nasi biru. Honestly, everything was really good. The char koay teow has the char koay teow aroma (which is so hard to get, especially from a "restaurant", compared to a road side stall). The laksa is rich. I love the gravy, which according to Peck Siang, is made using tamarind rather than asam gelugor.

Having a good time at Red Chopsticks (17 March 2016)


The cendol at Red Chopsticks (17 March 2016)


The char koay teow at Red Chopsticks (17 March 2016)


The laksa at Red Chopsticks (17 March 2016)


Nasi lemak/nasi biru at Red Chopsticks (17 March 2016)


After we have finished eating all the items shown above, I was feeling very full already. But Peck Siang wanted us to try her oyster omelette. So, reluctantly we tried it. I have to say that, if I weren't that full, the oyster omelette would have tasted better. I told Peck Siang I look forward to visiting her again, but please don't overfeed us in future. When my senses are sharp, then I will be able to provide a clearer judgement.

Oyster Omelette at Red Chopsticks (17 March 2016)

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