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.
See also: The Top 20 Restaurants In Malaysia 2020
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'.