Claypot Lou Shu Fun & Fried Chicken Wings @ Chee Wah, IpohOctober 24, 2010 | 9,644 views
The famous Chee Wah claypot Lou Shu Fun – Setting the stove ablaze with the charcoal fire; cooking up pots of Lou Shu Fun (silver thread noodles/rat’s tail noodles) in a soupy broth.
Happy Sunday first and foremost, dear readers. Pardon the lacklustre posts as of late, and the lapse in between. For Motormouth’s going through turbulent/dire times, constantly sprouting grey hair in the process.
Anyway, if you’re thinking that dinner/supper in the older parts of Ipoh town at night seems like a hassle (instead of the more commercialized eating paradises like Ipoh Garden East, Greentown, Menglembu and such), and you’re not fond of the idea of jostling with the crowd for a taste of Bean Sprouts Chicken at Lou Wong or Onn Kee, then this post might just ignite your interest of eating in town again.
The signatures of Chee Wah; the claypot lou shu fun (unlike the conventional ones in Klang Valley) and fried chicken wings (fresh from the wok).
Chee Wah has been around since more than three decades ago. Yes, still on the same road of Jalan Che Tak (map to come at the end of this post), and exuding a very classic kopitiam ambience with a devil-may-care-about-hygiene attitude. So you’d better be seated on the outside of the premise (al fresco dining; sounds finer?) so you can take a breather and eat in peace. Yes, the street’s literally deserted, although it was a Saturday night.
Fried Chicken Wings (RM14.40/6 pieces) – Either take this plate of SMALL serving, or the BIG one with more pieces to be shared. No one-two piece nonsense though.
I was informed about the notoriously fickle-minded proprietors of this shop. Sometimes they choose to close for a few days. On the others, they would be opened at random hours, late into the night. So it’s best to call up before you go; much like the equally menacing Cowan Street Tauge Ayam*.
*Which by the way, chose to CLOSE on that same Saturday evening. Surprise, surprise?
High on the MUST-ORDER list would be the Claypot Lou Shu Fun, and the Fried Chicken Wings. But of course, they do not pride on an endless list of dishes, but instead concentrating on those few, with a minimal range of fried noodles thrown in for good measure.
The man cracked a raw egg freshly on the spot (but I was not prepared for the shot), into the cauldron of bubbling hot translucent broth with the rice noodles, minced pork, and the sinful lard fritters.
Unlike the usual Claypot Lou Shu Fun that we’re used to seeing in the Klang Valley (SS2’s Murni‘s would be a choiced comparison, while Chinatown’s Seng Kee’s version was pathetic in my books), Chee Wah’s version of the claypot noodles seems a far cry from the drier and dark-coloured, tossed with soy sauce and dark soy sauce rendition.
Instead, comparing this with a Wat Tan Hor (smooth kuey teow cooked in a braised gravy with egg, vegetables and meats) would give you a better idea. Appearing rather pale and bland, the sizzling hot broth was actually packed with a mean savoury/umami taste, albeit laden with MSG (monosodium glutamate) too, mind you.
The addition of crispy lard fritters added much punch to the otherwise lacking in ingredients pot. Chunks of minced pork and a cracked raw egg were the only other sources of protein, while there was nary a piece of seafood in sight.
RM14/USD4.50 for a small portion, RM18/USD5.80 for a big portion.
Fried Rice Vermicelli Noodles (Bee Hoon) @ RM5/USD1.60 for a small serving.
Though not as impressed with the Claypot Lou Shu Fun, we were rather impressed with the freshly fried chicken wings, although a minimum portion of 6 pieces would be required. So don’t go ordering one or two pieces, unless you feel like stirring up a hornet’s nest. Arriving piping hot from the wok, the chicken wings (at RM2.40/USD0.80 per piece) needed no dipping sauce for added oomph. Marinated well prior to frying, the wings are served in two parts; the lower and upper part of the wings separated.
Just go for the claypot lou shu fun and the fried chicken wings. The fried bee hoon (rice vermicelli noodles) tasted normal, although lacking in the smoky, charred aroma (termed ‘wok hei’) I usually crave.
This man fries the noodles, while another fries the chicken wings. And don’t leave out the Grandma In Shades. Scroll to the end of the post for a view.
Chee Wah @ Jalan Che Tak – A throwback to the Golden Years of Ipoh’s Culinary Gems.
Don’t fear. Grandma in Shades is here. She single-handedly cooked up clay pots after clay pots of Lou Shu Fun, without breaking into a sweat. Or were you expecting her to brandish an M16 instead?
CHEE WAH – Claypot Lou Shu Fun & Fried Chicken Wings
No. 10-12, Jalan Che Tak,
Ipoh, Perak, Malaysia.
Telephone : 605-254 1106
Business Hours : 7pm – 12am+
Off-days not fixed.
GPS Coordinates : E101 5′ 6.3″ N4 35′ 31.7″
Google Map to Chee Wah