Motormouth From Ipoh – Asian Food & Travel Blog

Here’s a breather. In case you felt like as though you’re suffocating from the onslaught of Bangkok posts.

Back in 2009, we stopped by this comparatively spacious ‘shack’ on Old Klang Road; right beside the overhead NPE due to the extremely (no kidding) admirable turnout of a dinner crowd. I daresay; hundreds of them and more standing around waiting like vultures for an empty table. This place is named Ah Wang Bak Kut Teh; but albeit the immense popularity, their signature dish is actually the steamed fish head in three options of sauces. The experience was good, and we returned for another visit two days apart.

And then, I completely dropped the urge to write about it. Complacent, or maybe procrastination. And the fact that they’re already swarmed/overwhelmed by the ridiculous number of hungry patrons, it’s not even funny.

Notice the plump guy in white T-shirt seated and calmly orchestrating the whole ordeal? He’s the BOSS. Presumably, since he’s the one barking orders and coordinating everything from the comfort of his seat. Fatty Bak Kut Teh. Hmm, I see some relevance.

Pardon me as I’m in a rather perplexed state  now. Losing one’s voice isn’t something to be proud of, yet I can’t help but felt the guilt creeping in without going scavenging for food and bringing the already cob-webbed gear (my D7000) along. Here’s a brief piece on Fatty Bak Kut Teh on Old Klang Road ….. Read the rest of this entry »

The branch of the famous Chan Sow Lin Steamed Fish Head; this one being the tomyam variety with a tantalizing kick from the addition of tom yam paste into the gravy, complemented to a tee with the abundance of vegetables.

And after a seriously long hiatus from food reviews covering this part of the Malaysia (KL/PJ, I mean), let’s get back on track. Though by the time this is published, I am already halfway (how I wish I can say round the globe …) round the horizontal axis of Malaysia. Yup, this should be on my last day in Sabah; and there goes my lovely weekend. (Update : This was supposed to be scheduled  for publishing earlier today, but did not manage to finish the post before departure. I am home now, picking up the pieces …. home sweet home, or post-holiday blues?)

Anyway, high chance of owing to the aging process, I find myself craving for foods that I found yucky/unpalatable/disgusting back when I was a teenager. For instance? Bitter gourd and now, fish heads.

No, by fish heads, I don’t mean those crunchy pieces of unrecognizable morsels you will find scrumptious and irresistible dunked in a milky broth with rice noodles infused with flavours from tomatoes and pickled greens (ie : Fish Head Noodles)

By fish heads, I meant REALLY gross-looking stuff (okay, so they’re still fish, essentially) steamed to perfection; whereby you usually get to choose what type of sauce you wish to steam the fish head together with.

Read the rest of this entry »

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.

Read the rest of this entry »