Motormouth From Ipoh – A Malaysian Food Blog

I’d better return to my roots …. for now. Ipoh food galore, back to back. How bout that?! Had enough of Ipoh famous Nga Choy Kai aka Tauge Ayam aka Chicken Kuey Teow? Here’s some Chee Cheong Fun (steamed rolled rice noodles, with condiments & gravies), all the way from Menglembu. The town famous for groundnuts, and hawker fare.

At this corner shop named Wing Kat Fong, in operation since the 60′s (!!) and still going strong, sits a stall resembling your average ‘chap fan’ (mixed rice, or economy rice) stall. But with a twist or two. Not only are they famous for their nasi lemak and various curries (from chicken to pork, and squids, fish and prawns), their forte is the Chee Cheong Fun. Those smooth, steamed to perfection rolls of flat, white rice noodles.

The stall is manned by a pair of male twins, probably in their 30′s to 40′s. Jolly, witty fellows (if you know them well enough) they are, also assisted by several staff, they run the stall ala clockwork-style, systematically taking orders and preparing them in a jiffy. Though the shop may be crowded (both the front and back portion of the colonial shop can be seated) at peak times, ie lunch hour, rest assured the wait for your food won’t get relentless. After all, all that’s needed is merely scooping and serving in an instant.

Curry Pig’s Skin Chee Cheong Fun

I haven’t tasted their CCF for a good many years. Since secondary days, if my memory serves me right. But the quality is still maintained; the silky smooth noodles actually needs no condiments per se, but douse them with generous ladles of pig’s skin curry, and the plate of CCF rises to the occasion. Gracefully, albeit sloppily. Bring a tissue or two.

A plate of Nasi Lemak with Sambal Petai (!!! oh yeah !!!), a boiled egg, curry vegetables, and cucumber slices.

But my personal favourite, the utmost delicious, almost divine, Sambal Petai. With heavy scents of kaffir lime leaves, the sweetish, sour and slightly spicy sambal complemented the crunchy stinkbeans perfectly. I can almost imagine myself chomping on them day in and day out. But Motormouth may mutate into Stinkymouth by then though.

They offer a lot of side dishes, or snacks. A substantial and impressive repertoire, that consist of fried chicken, yam cakes, Siew pau, etc. The Siew Pau however, is not up to par, way beneath the delectable taste of the Seremban originals. But the fried chicken is a must-try of sorts, almost every table ordered a plate. The batter was crunchy, and marinated well, but a little salty. Therefore omit the need for chilli or tomato sauce.

Location : The road parallel to the main road of Menglembu town. Opposite the Magnum 4D shop, within a short distance from Maybank of Menglembu. Exact location unsure (sorry) but should be easy to locate. Coming from Jalan Lahat/Ipoh town towards the roundabout with the GIANT groundnuts, take the right road into Menglembu town. Wing Kat Fong is situated on the road parallel to Jalan Lahat, on the right side.

Remember this house from the previous post?

Heavens for kacang putih lovers ….

At RM3 per pack, you’re getting them fresh from the cows. Wait, that did not sound right somewhere …. I mean, from the wok.

The address of the shop/house.

I’ll be off for a week, from this Wednesday or Thursday onwards, going on a vacation-cum-holidays-cum-work to KL. But not 100% though, as work follows closely, much like a dog chasing its tail. Or the other way round. Whatever. So pardon me for the lack of posts. (Am I hearing a sigh of relief there?!! Huh? *_*)

NEXT POST : The Battle of the Coffees …..