Jeff’s Cellar Ipoh, Bringing Fine-Dining To A Whole New Level

Jeff’s Cellar in Ipoh is nestled inside a 260 million-year-old cave, making it one of Malaysia’s most unusual eating experiences. The magnificent view is matched by an equally amazing wine list and fine-dining cuisine at this restaurant.

The spectacular limestone buildings near Tambun in Ipoh were formed over millions of years. Stalagmites and stalactites develop at an extremely slow rate of around half a millimetre every year. When you consider this, as well as the ‘alive’ columns in the cave, you realise how unique this location is.

The Chairman’s Favourite – “INCEPTION”

We got the “Chairman’s Favourite”; a specially curated menu cooked with greens from Jeff’s Cellars’ own in-house garden as well as fresh ingredients which were all air flown.

When we were served our first meal, “Onsen,” which comprised of hot spring sous vide scallop and Tanjong Malim tropical amur caviar, it was truly a spectacle.

Although we were not particularly caviar lovers ourselves, this was an exception as there was a literal flavour explosion in our mouths!


The following course consisted of foie gras with caramelised onions, wild edible flowers, pickled jicama, and pineapple gel. The sweet caramelised onions contrasted nicely with the sweetness of the pineapple gel.

Foie Gras

“The Kneading” was another delectable course. Sourdough bread topped paired with mango and spicy butter, bario salt, extra virgin olive oil, and 12-year aged balsamic vinegar. The combination of mango and spicy butter with the bread was unexpected but excellent!

The Kneading

“Botan Shrimp” was a sweet Japanese shrimp bisque with horseradish foam for the soup course. The consistency was not overly thick, and the flavours were not overbearing, but rather hit the mark.

Botan Shrimp

For the fish course, the “Halibut”, was hidden underneath a bed of wild herbs from their in-house garden. You could taste the freshness of the fish as the chefs did not overseason it! Arima pepper sauce, tarragon oil, and salted baked ginkgo nuts complemented the fish very well.


A guava shot with plum pop was then served to us as a blast of freshness. “Pop-pop” was a refreshing treat with a delicious surprise before our second main course.


Up came the star of the show, the Japanese A5 Wagyu beef served with potato pave with black truffle, pickled shallots and asparagus, bordelaise sauce and scallion dip. We have never had anything as soft, buttery and as flavourful as this!

Japanese A5 Wagyu Beef

It was time for something sweet to round off an already fantastic night! “Honey Milk Tea” made with Earl Grey tea crème, peanut butter tuiles, wild flower honey, and sour cream. We absolutely required ice cream, bee pollen, elderflower, and assam lemon oil. It wasn’t overly sweet, but it was creamy, refreshing, and rich!

We were given local Chemor chocolate, which added just the right amount of bitterness to our dinner.

Honey Milk Tea and Koko

If Jeff’s Cellar is on your list but you have yet to dine here, make a booking and head there now! Priced at RM 675 nett per person, it is indeed a gastronomic journey.

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