Published on November 18th, 2010 | by email2me12
Anson Food Company at Section 17 Serving Teluk Intan Food
PJ has been transformed from a place filled with locals to one with multi lingo, multi race, filled with Malaysians and foreigners from all over. And I’m sure there is insufficient cuisine and eateries to fulfill that longing of home cook food from your own hometown where ever it may be.
The extensive menu of Teluk Intan home cook food sure make you wanna have your meal ASAP!
Well, for those who misses home cook food from Teluk Intan/Anson or those who wants to know how delicious it taste, you’re in luck. Anson’s Place serves just that; food that brings back your childhood memories, what you used to eat with your family and friends. The owner Jenifer Kuah, hail from Teluk Intan have a crave of her home town food which ignite her idea of opening a restaurant which she can have her favorite dish anytime she wants. She even brought the chef from her home town and cook here.
MINT, GINGER & HONEY COOLER – RM6/serving
This drink is hard to prepare as it require skills to boil it. There are no sugar or preservative added. It has a strong aroma of pandan leaves minus the taste. Taste part would be just like a glass of plain water. It is famous in Thailand where they serve it in jug form as a instant cool down after a hot bowl Tom Yam Gong.
Ice Lemon Tea
After a long day at work, having a sip of their selection of Coolers will immediately freshen you up. No kidding!
SAMBAL PETAI RM18/serving
For those who absolutely don’t take petai, you have to put aside your dislike and take a dip into this dish. The Sambal Petai is just spicy enough and taste great with rice. But the pungent taste & smell of petai was not overpowering at all. Next time, I’ll bring my own fried anchovies and mix with this plate of petai which definitely will spice it up just like my mom’s favorite way of cooking it.
AROMATIC CRISPY DUCK RM25/serving
A bit like the Peking Duck, Anson’s Place’s Aromatic Crispy Duck was first braised, then deep fried after it has rested.
Once crispy and golden, the whole duck is stripped down and shredded to be served with cucumber, spring onion and secret sauce all rolled up in a thin slice of popiah like wrap. A bite of that will have you wanting more. For the spicier individuals, go on and add some of Anson’s chilli sauce.
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