Motormouth From Ipoh – A Malaysian Food Blog

What makes a good slab of roast pork? Is it the crunchy skin, the perfectly tender and moist marinated meat? The layer of gelatinous fat underneath that crackly skin? Or even the accompanying piquant, and garlicky chili sauce?

Truth be told, back when I was a small kid, roast pork was never a favourite of mine. Nor even something that I would gladly choose when it  came to take away lunch at the chicken rice stall. I’d pick the Char Siew (BBQ marinated pork), the Siew Cheong (Pork/Offals Sausages), and even the roast chicken/duck, in that particular order. Probably more of an adult’s piece of meat, Siew Yoke (that’s roast pork in Cantonese) caters to the matured and possibly, jaded tastebuds more often than not.

On a whole different level, if you will.

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If you’re down to Ipoh for a daytrip, overnight sensation excursion, or even if you’re a permanent resident (like yours truly) here in this exceptional, one-of-a-kind quaint town with those killer limestone caves, fat bean sprouts and (as they say …) pretty girls – you’d be scratching your head wondering where to go for breakfast.

Truth is, after the umpteenth dim sum feast in Ipoh, deep down inside, you’d be wishing for something much simpler, as tasty, but not the average wantan noodles or fish ball noodles you can get in the other states.

40 Years+ of Legacy speaks volume of its tenacious following ….

I was poisoned by a few posts before, on Ngan Woh Coffee Shop. (Click HERE, HERE or HERE for the doses of poisons). Surprisingly, throughout my stay in Ipoh, and very near to Bercham for that matter, I have never tasted, nor even heard about this shop on the main road of Bercham with an outstanding 40 years plus of history.

Goes to show that I am NOT a bulldozer who had demolished every single eatery in Ipoh. Really.

For really good, homemade Sar Kok Liew (crispy stuffed yambean/’sengkuang’), try Ngan Woh.

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How often do you find a whole piece of fresh & succulent prawn in one wanton?

Since the post on Buntong Wan Tan Noodle received mixed reactions; some true blue Ipohans still swear by the authentic and most traditional approach of cooking the wantan noodle, while the others felt that the quality has dwindled over the years, I’m still on the prowl, searching for the BEST Wantan Mee Ipoh has to offer. The Ipoh stadium’s version has its own share of fans, but my only gripe is the small portion being served, as well as the comparatively long waiting time. But of course, the Buntong’s version triumphs once again in this aspect, especially come peak business hours.

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A steaming hot cauldron of the most concentrated stock from the sweet, delicate flesh of the crabs, and the smooth and springy translucent glass vermicelli noodles ……. @ RM50.00 (portion for 3 pax)

Still remember my last post on claypot crab ‘tanghoon’ (glass vermicelli noodles) at Rasa Lain Restaurant (Chinese name : “Mei But Tung”) in Bercham? That same restaurant has garnered enough attention of its own, with appearance in the tube courtesy of the food show named Taste With Jason (you can read about it from Axian’s blog HERE).

Fueled by sufficient promotion, a myriad of reviews on the net, plus Rasa Lain’s already famous reputation amongst the Ipohans, it is no wonder the place is packed on most evenings, especially weekends and public holidays. There was once when we could not even get a seat at Rasa Lain, and had to take a detour to Hoy Tin Lau for dinner. But that was a week or so after the restaurant was featured on Axian’s show on Astro AEC channel. So, as the Chinese saying goes; “New Toilet” (San Si Hang) may ring true after all.

Slithering down one’s throat, the braised glass vermicelli soaked up all the flavours from the thick and peppery broth

But just like the war between the Tauge Ayam (Nga Choy Kai) outlets, and the lesser-known battle between curry mee proprietors, Rasa Lain is NOT the only restaurant in Ipoh, or Bercham for that matter, serving the famed Claypot Crab Tanghoon. Another equally popular restaurant, named Same Taste (or ‘Ya But Tung‘ …. correction : it should be Mei Ya Tung (thanks CPK!)) garnered enough following on its own, and recently has even moved to the main road of Bercham, promising ease of access, especially those exiting from the North-South Expressway …..

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Thai-Style Steamed Red Snapper – Two rather thick chunks of fish, with firm and sweet flesh steamed with a tangy, slightly piquant and very appetizing soup, garnished with coriander

Since the ‘demise’ of Nakhon Pathom Thai food stall in Bercham, one of my personal favourite, we had to resort to other restaurant options, such as Koh Samui, Yum Yum,  Assam House, and so forth. Of course there are the other stalls, food courts, and restaurants all around Ipoh that I may not be aware of, but to find an authentic eatery serving traditional, ‘unadulterated‘ Thai dishes can be likened to seeking a needle in a haystack, so to speak.

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