Cover The sweet, sticky glaze used for The Museum's Towing Char Siew is a secret formula (Photo: The Museum)

While visiting an antiques store, The Museum's founder chanced upon a time-tested recipe dating back to WWII

Previously a pub, The Museum in Ipoh doesn't come across as a Chinese seafood restaurant to the casual passerby. "Eating Chinese cuisine in a Western-style restaurant is my original concept," says chef-proprietor Mr Lee, who named his venture The Museum in keeping with his habit of collecting antiques.

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High On The Hog

It was, in fact, a fortuitous visit to a pre-war antique shop that rocketed Lee's restaurant to fame.

I noticed something written on the wall of the shop dating back to World War II, and it happened to be a recipe for Towing Char Siew.

After testing out the said recipe in his kitchen, Lee featured the barbecue pork on The Museum's menu as a trial run. As they say, the rest is history.

Mr Lee's Towing Char Siew is now his restaurant's bestseller. Such is its popularity that The Museum has expanded to the Petaling Jaya at Starling Mall. Towing Char Siew's generous meat to fat ratio (more of the latter) can be credited to the Huanan pig, which practically has to tow its potbelly as it trots along—hence 'towing'.

Handpicked Ingredients

Porcine specialities aside, The Museum takes pride in its fresh seafood, which might be turned into crispy prawn crackers, slow-cooked with congee, or steamed with ginger and soy sauce. According to Mr Lee: "As Ipoh is known for its food, choosing quality ingredients is of the utmost importance. You have to cook with precision and serve generous portions."

At cockcrow each morning, the chef visits up to four markets to select his wares. Mere hours later, these same ingredients are cooked to order at The Museum, making for a memorable experience. 


1, Persiaran Green Town 7, Green Town Business Centre, Ipoh, Perak | +605-246 0688 | Daily, 12pm - 3pm, 5.30pm - 10pm

The Starling Mall, G-038, Ground Floor, 6, Jalan SS21/37, Damansara Utama, Petaling Jaya | Daily, 10am - 10pm

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