Motormouth From Ipoh – Asian Food & Travel Blog

This article was originally published on The Malay Mail Online. Read it HERE.

Order a mixed portion of roasted chicken and poached chicken to go along with the yellow-tinged rice

There are at least a dozen or so famous names constantly being bandied about when speaking about chicken rice in Ipoh. Being a hotspot for bean sprouts chicken (nga choy gai) in the country, the chicken which is usually poached to retain that smooth texture of the meat, and the accompanying nga choy aka bean sprouts grown from the supply of hard water from the limestone hills in Ipoh are parallel to none.

However, with so many names to pick from (Lou Wong, Onn Kee, Cowan Street and Buntong just to name a few), where does one start to draw the line between good chicken rice and excellent chicken rice?

The more renowned bean sprouts chicken stalls listed above are hot picks amongst the tourists — and locals to some extent; more so for their repertoire of poached chicken, bean sprouts and kuey teow (flat rice noodles; also known as sar hor fun to the locals) but not so for their version of chicken rice.

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“What can you do when the blistering hot weather’s out against you?”

1. Try a bowl of refreshing Malaysian dessert; Ais Kacang (ABC, or Ais Batu Campur), laced with red syrup and evaporated milk, then topped with kidney beans, crunchy peanuts, sweet corn, cendol, grass jelly and ‘sek lau zhi‘

2. Or this bowl of wobbly yellow jelly dessert worthy of shedding a tear or two for. Seriously.

Read on and find out why was I jumping (literally!) at the immediate opportunity of visiting this new shop early this morning; albeit knowing so little about their business hours, or whether they’re even opened for breakfast ….. Read the rest of this entry »

How does “Kon Low Lou Shu Fun” with “Chu Yau Char” sound to you? Utterly sinful and delicious? Or scarily unhealthy and resentful? For me, there’s no denying the allure of “Liew Fun” in Ipoh.

Now I am going to skip all the grandfather’s stories and get straight to the heart of this piece. I have this post in draft since yesterday, yet could not find the time to write one proper sentence. Writer’s block? Or purely basking in every single minute of the weekend? The latter, actually. Guilty as charged.

Now if there’s a NON-halal satay stall worth trying in Ipoh, aside from Kong Heng that opens only during the day, this uncle must be somewhere up there in the ranks.

And why the strange title; amalgamation of three distinct entities (okay, so pork and lard come from the same source, but still …. ) today?

If you love your Ipoh hawker food, don’t miss this place. Seriously. Read on for the insight …. Read the rest of this entry »