Bunny Eats @ New Ipoh Chicken Rice Restaurant, MV Boulevard

There are so many things that we can eat in MV and Gardens and decisions on where to eat is such a difficult choice. On this day, we wanted something wholesome and Chinese, off we trotted to try the New Ipoh Chicken Rice Restaurant at The Boulevard MV (the row of shoplots sandwiched in between Gardens and MV) which is a branch of the huge Ipoh chicken rice restaurant located at Jalan Gasing.

This restaurant is newly opened.

The decor is very modern with fake garden beds on the wall. To me, somehow, the food and environment don't gel.

Here's some of the dishes we ordered....

L-R : Chicken gizzards and Liver, Thai Styled Chicken Feet Skin, Pork Platter

The chicken Gizzards and Liver were cooked just right...not overcooked at all, there was pleasant crunch to the gizzards and the liver was melt in the mouth texture. Yummy! Thumbs Up!

The Thai Styled Chicken Feet Skin Salad was another thumbs up. The skin was nice and collagen-ny crunchy and was served in a light sweet and sour slightly spicy sauce...very refreshing. Another Thumbs Up! This was my Hunny and I's favourite dish there.

The beansprouts were authentic Ipoh beansprouts. Can you see how short and fat they are? After tasting Ipoh beansprouts, I stopped eating our local long skinny beansprouts. However, they must have overcooked the sprouts as I prefer my sprouts lightly blanched to retain its crunch.

The most disappointing dish was the pork platter...we ordered a mixture of Roast Pork and Char Siew. The Roast Pork's cut was inferior with rough meat and really fatty bits. The Char Siew was too lean and it had the stinkiest porky smell to eat...yucks...! It really spoilt the mood of the whole meal. It also taught me a lesson that when in a chicken speciality restaurant, NEVER ORDER PORK!

Overall, it was a good meal. Just remember to order chicken based dishes and have their hor-fun in soup. Hunny and I had our Hor Fun in dry and curry flavour. We regretted now ordering it in the soup version as we tasted the soup and it was heavenly sweet with many hours of boiling the chicken bones and carcasses.