Motormouth From Ipoh – A Malaysian Food Blog

In the spirit of writing stuff as soon as I remember to, I am penning this article down for the benefit of claypot chicken rice lovers here in Ipoh. Now if that sounds noble enough … then good. For I am not exactly a fan of the aforementioned classic Chinese rice dish where the rice would be cooked in a claypot (usually with enough layers of hardened crust left on purpose – for the charred aroma, of course) over charcoal-fuelled fire fanned by persistent cooks. Then the necessary ingredients like marinated chicken, waxed sausages and bits of salted fish to be added just before the cooking process is complete.

This ‘SMALL’ portion for only RM5.50/USD1.70. No, never a typo. And you’re not hallucinating either.

I do admit that GOOD claypot chicken rice is hard to come by nowadays. More often than not we get either mediocre quality of marinated (or lack thereof) chicken, the omission of salted fish, or worst of all ….. the rice being cooked to the wrong consistency. Nobody likes mushy/overcooked rice, or hardened uncooked grains fit for pecking by a bird or ironically in this case; a chicken.

So where exactly did K10; possibly Ipoh’s most famous brand of claypot chicken rice gone wrong?

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In the spirit of continuing the Thai-related posts (somewhat to lighten the mood, in view of the current dire state of Bangkok’s, presumably?), allow me to venture where no man has gone to before.

Okay, I’m somewhat slightly off today, after making serial rounds descending Cameron Highlands. But do read what I have to say before closing this window. Pretty please?

Piping hot Tom Yum Soup with Seafood, but somewhat lacking in the fiery & robust departments, and the dipping sauces at Kaneng’s.

There is this unassuming shack of a Thai restaurant (IF you can even call the place THAT!) in Bercham, situated directly opposite of Bercham primary school; SJK (C) Bercham, Ipoh. No ads, no brochures, almost zero publicity, and guess what? Even without a PROPER SIGNBOARD!!

The place is run by a couple (the husband being a local, and the wife being a Thai from Bangkok) in their 40′s, or 50′s possibly, and has been around for more than a decade! But they started the business in Ipoh Garden East (in the premise named KK Coffee Shop formerly housing the now ‘defunct’ Nakhon Pathom Thai Food), then subsequently moving to this place on Lorong Bercham 8.

Serving a mix of authentic Thai dishes such as the perennial favourite of many; Tom Yum Gung (or in this case, a mix of various seafood), Thai-style Steamed Fishes (from RM13/USD4 onwards), Thai salads (the usual Kerabu Chicken Feet, Kerabu Mango, and even glass noodles salad), fried rice (Belacan, Pineapple, Tom Yum etc) and even Pad Thai (Thai style fried rice noodles) …..  CONTINUE READING THE REST OF THIS ENTRY »

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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