by See Foon Chan-Koppen
I have been going to Citrus Wine and Dine since they opened in June 2005. Those were the early days when people would complain that they were located too far out of the mainstream dining areas, too quiet and unsafe at night, too…too…too, and as is typical of Ipohites, predicting doom and gloom for the restaurant.
What people hadn’t reckoned with was the hardworking and enterprising husband and wife team behind the restaurant, Chef Simon Lee and his wife Erica. It’s been seven years since Citrus opened and in that time, I have watched this duo go from strength to strength.
I have always had a personal conviction that the most successful restaurants have chefs helming the kitchen. Having the spouse in the front of the house taking care of the service is a bonus and almost a sure recipe for success.
Citrus is a case in point. Their philosophy of “Cook with Heart and Serve with Soul” is embodied by Simon’s culinary skills and Erica’s deft handling of the service. Simon graduated at Shatec Singapore in 1990 and started working as the Commis Cook II at the Pan Pacific Hotel and was promoted to Demi Chef after working for three years. Then, he joined the Four Seasons Hotel as Banquet Sous Chef from 1994 to 2004. He was posted to Regent Auckland in 2005 for a year. He represented the Regent Auckland in a competition and obtained a Gold with Excellent for the Three Course Meal Presented Cold in New Zealand. He also represented Singapore as the National Team for the World Food Competition in Basel in 1998 where the Singapore team was the 1st runner up.
Their Wild Mushroom Soup as a starter is always reliable and delectable at RM9.50 and I have always enjoyed their Golden Crab Cake served with mango salsa and garden greens – RM20. Sometimes when I want just a light meal, I would order their Thai Beef Salad which is a generous bowl of garden greens with juicy beef chunks tossed in a yummy Thai salad dressing – RM17.
The pièce de résistance for me at Citrus is their Foie Gras appetizer. This is one dish I would inevitably order everytime I go, high cholesterol notwithstanding and knowing that my doctor is shaking his head in sheer disapproval. Foie Gras or goose liver is a delicacy that is hard to come by and harder to prepare. Over done and it becomes hard and underdone, it is like eating bloody jelly. Here at Citrus, the goose liver is fried to the right degree of doneness, still pink on the inside and slightly charred on the edges, served with caramelized apples and a garden salad, it arrives, plated like a still life painting, tempting to the eye as well as to the palate – RM45.
The menu at Citrus is extensive with a dish to suit most tastes and palates. Christmas will see them offering a 4-course meal on Christmas Eve and Christmas day and night for RM93++. What caught my eye was the interesting Cream of Corn & Smoked Duck Chowder and there is choice of Turkey with all the traditional trimmings of Chestnut Mushroom Stuffing, Cranberry chutney and laced with Giblet sauce; Beef and Fish; ending with the divine Sticky Date Pudding.
Do hurry and make your reservations.
38-42 Laluan Ipoh Perdana
Tel: 05 545 1010 – Erica: 012 527 1210
Closed: Mondays – Pork Free