But IR here stands for INDONESIAN RESTAURANT. Why 1968? Cos that was the year it was established, by this dashing young man's family, in Hong Kong, Indonesian Chinese who set up IR in Hong Kong.
Hudson Chang, the proprietor of IR1968.
Before the ladies get TOO excited at Hudson's mug, this gorgeous lady here is his partner.
Thanks to Poesy, who had rounded a group of us together for a leisurely Saturday brunch, comprising Alilfatmonkey & McCutie, Pure Glutton & Derek, Nip & Nic, (Nipple Joe and Nicole), Memoirs of a Chocoholic, Unkaleong on behalf of The Nomad Gourmand, and me.
When we arrived at 11am, the staff were still a bit bleary eyed, perhaps stricken by the World Cup fever, which I am completely unaffected by. The place is located behind Hock Choon supermarket, off Jalan Ampang, in a cluster of restaurants called Terrace. They also house Il Divo, Fukuhura and a coffee outlet.
Everyone seems to take pics of this plate, so I had to as well. There is a little Singaporean in all of us, reluctant as we are to admit it.
The inimitable elegant Poesy Liang, who so kindly organised the brunch.
The first dish (everyone was starving by now), SEMUA LIDAH, I heard. All tongue? Did I hear right? All tongue? I LOVE TONGUE!!!! If you think about it, tongue is almost as precious as... err...any other appendage that appears on an animal that consists only one, and is smaller than the entire size of the animal, like say, a nose....making it quite rare. I dunno why people get squirmish about tongue, afterall, it is still beef. At least tongues dont go to places that are unsavoury....at least mine doesn't.
I digress, but this tongue is to die for. Tender, succulent, soaking in spices, and superb! I could just come here for tongue. Actually the correct name is SEMUR LIDAH.
Next was the Peanut Chicken, which though sounded simple, tasted amazing. A light, crunchy yet not oily batter, encasing tender morsels of chicken thigh accompanied by crispy nuts. Ayam Asam kacang.
Tofu Telur Goreng. Basically a tofu omelette. Tasty, and goes well with rice.
Assam Fish curry, in an amazing assam broth, that made you just want to drink the whole cauldron. The vegetables were delicious, in that tangy gravy, but the fish slices were generic, to borrow a term from that most famous of all bloggers, Awhiffoflemongrass.
Fried Cod Fish with Sweet and Sour Sauce. I'm not a codfish fan, but really, I can imagine this dish, which incidentally is new on the menu, being a favourite, as the gravy tastes suspiciously familiar, (like Chilli crabs, as Nipple Joe put it in his post), and the fish is nice and fresh. So what's not to like.
Now, can someone please remind me? I am under the impression that the phrase, not sure which language, to wear a green hat is to be cuckolded? Is that true? I suddenly thought of it. Well, this aint no french cap, its an Indonesian one. Lovely coconut rice (nasi lemak la) served in an inverted cone, (like nasi tumpang), covered with a protective banana leaf wrapping. How ingenious and how pretty. I dont have a picture, but they serve a most AMAZING sambal to go with the rice.
Kailan done two ways. Quite a common sight these days in chinese restaurants. I guess Hudson is Chinese, afterall.
For desserts, a lovely indonesian chendol, and es krem (ice cream) with banana fritters and pineapple fritters. Refreshing. Except by this time we were stuffed on that lovely aromatic coconut rice, laced with the gravy no one wanted to waste.
That blue and white porcelain motif is consistent throughout.
I certainly will be heading back here for that incredible tongue again, and some of the other stuff.
Terrace at Hock Choon
241-B Lorong Nibong, Off Jln Ampang
Call : 017-2098477