Cheap Eats @ Something Special Cafe in IpohJune 26, 2010 | 9,477 views
Something Special Cafe @ Hugh Low Street – Painted with a stark contrast of sunshine yellow and sky blue, it’s tough to NOT notice this wacky little outlet stuck in between the famous Xin Quan Fang curry mee (police station curry mee), and Paris Restaurant’s famous Hakka Mee (formerly Yin Yau Kui from the opposite side)
Huh. I lost half a Saturday today. No thanks to a well-planned, well-prepared, but ill-selected choice of starting time. Waking up at an un-Godly hour of 5am just to scramble my way over to Teluk Intan does not sound exactly like one’s idea of a perfect weekend now ….. does it?
Anyway, there’s a “Special” place (pun intended) I wanted to introduce to you readers since months ago. But somehow, the prospect of getting oneself stuck in the congestion on Hugh Low Street (Jalan Sultan Iskandar Shah) during lunch hour did not appeal at all. Hence the hesitation, and then come procrastination. 🙂
“Thunder Tea” Rice, or Lui Cha Fan is a type of famous Hakka one-dish meal, consisting of an assortment of chopped greens and roasted peanuts on white rice, served with a side serving of the ‘lui cha’ – a Green broth made from various greens and herbs.
Something Special Cafe (in Chinese, it’s known as “Gu Ling Jing Gwai”) has not been on the scene for that long, but in the past couple of years, this cafe has remained a permanent favourite of the lunch crowd.
Why not? When a lunch set, consisting of a main dish (rice, noodles, or fish/chicken steak), an apple tart, and a glass of their homemade sweet potato juice is priced from RM5-RM7 (USD1.50-USD2.10) only !!
Something Special Curry Noodle – Their specialty consisting of a rich, creamy curry-based broth with lots of brinjals, long beans, and fried fish fillets with mee.
Crispy Chicken Chop Noodles – The noodles are wheat-based, and NOT the average yellow alkaline noodles. And claimed to be their own production! All the more reasons for some yellow noodles lurve, baby !!!
Chicken Little Rice – A bowl of rice with slightly spicy minced chicken (“gai ting”) with julienned cucumber and carrots, as well as shredded egg omelette.
## All of the above mains are priced at RM4 each if ordered ala carte, and for an additional RM1, you will get a glass of sweet potato juice, and their signature mini apple tart with a crispy pastry base. ##
Western Fish Steak Meal – Or fish and chips, but with a real slab of dory fish coated with crumbs and deep-fried. Served with a handful of shoe-string fries, some blanched capsicums and carrots, and a whole bun that was halved, buttered, and lightly pan-fried.
They’re using 100% REAL fish (as they claimed), and the Western Fish Steak with either rice, noodles or fries remains my favourite choice when eating at Something Special Cafe.
The food here might be nothing ground-breaking, but certainly value for your money as they do not skimp on the portions or compromise on the quality of their ingredients. Best of all, everything screams HOMEMADE; a plus when it comes to dining out nowadays.
I hate cafes that charge exorbitant prices and still serve mediocre, stale and frozen food.
The mini apple tarts, the glass of chilled sweet potato juice, and the staff will place all of your orders on a trolley then wheel them to you. Much like a dim sum outlet.
Click for a larger view. The menu that says it all … RM5 or RM7. Perfect for those on a tight budget, or donated invested them all way up on the highlands.
SOMETHING SPECIAL CAFE
No 170, Jalan Sultan Iskandar (Hugh Low Street)
30300 Ipoh, Perak, Malaysia.
Telephone : 605-241 4346 or 6016-542 9785 (Yee Siew Loon)
Business hours : Monday to Saturday : 11.00am – 4.00pm, 5.30pm – 9.00pm.
Sunday : 9.00am – 4.00pm, 5.30pm – 9.00pm. Closed on Thursdays.
Here’s a GOOGLE MAP to Something Special Cafe @ Ipoh
This cafe is located on your left, if coming from the police station direction towards old town of Ipoh. Next to Xin Quan Fang, the famous “Ma Ta Liu” (police station) curry noodles, and a few shops away from the popular Hakka Mee (formerly from Yin Yau Kui).
Ipoh Chai wrote about this way back in 2008.