Posted by: CK Lam Tags: 8th January, Cantonese Style, Chicken Pieces, Chinese Wine, Chives, Ck Lam, Delightful Flavors, Dragonfruit, Egg White, Freshwater Prawns, Fried Prawns, Har, Ipoh, Ipoh Perak, Ipoh Restaurant, Jackfruit, Kon Jin Har Lok, Light Soy Sauce, Makansutra, Mun Choong, Pan Fried, Pasir Puteh, Prawn, Pusing Public Restaurant, Puteh, River Prawn, Roes, Sweet Flesh, Sweet Note, Udang Galah, Vegetable Dish, White Rice
BY CK Lam
A food trip over to Ipoh, Perak had us visiting Mun Choong Restaurant. This restaurant commonly known as Pusing Public Restaurant is a favorite of both tourists and locals.
This restaurant situated in Pasir Puteh offers variety of delicacies and one personal favorite is the udang galah (Har Lok in Cantonese). These freshwater prawns are cooked in many forms.
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Posted by: CK Lam Tags: Array, Bainun, Balls, Beansprouts, Beef Noodles, Beef Soup, Business Hours, Claypot, Coffee Shops, Crispy Coating, Curry, Distinct Flavor, Fish Ball, Fish House, Fish Paste, Fish Stew, Food Court, Food Courts, Food Pieces, Hawker Food, Hor Fun, Ipoh, Ipoh Perak, Jalan Kampar, Kampar, Kow, Nam Fatt, Noodle House, Noodle Shop, Permaisuri, Plain Noodles, Pork And Beef, Rm6, Savory Beef, Stew Beef, Tau, Variety, Vegetable Beef Soup, Yong Tau Foo
Yong Tau Foo is a famous hawker food in Ipoh and is commonly found in food court and coffee shops around the town. I personally find the Yong Tau Foo in Ipoh tastier, and was delighted when my friend KS introduced me to Nam Fatt Fish Ball Noodle House.
My family visited this air conditioned noodle shop which was located along Jalan Kampar on our recent Ipoh trip. Our meal started off with a plate of Stew Beef Noodles @RM6.80. It was served with plenty of vegetables, indeed different from those serve in Penang.
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Posted by: CK Lam Tags: Business Hour, Central Police Station, Coconut Milk, Coconut Soup, Coffee Shop, Fragrant Aroma, Hawker Food, Innards, Jalan Sultan, Journey Back Home, Last Sunday, Osbourne Street, Penang, Pig Skin, Pork Stew, Rm10, Roast Pork, Sambal Sauce, Shop Photo, Side Dish, Soya Bean, Stew Meat, Sultan Iskandar Shah, Tau Fu Fah
Went down to Ipoh last Sunday. This time around we had hawker food – the Ipoh famous curry mee at Xin Quan Fang coffee shop which is along Hugh Low Street, near to the central police station. This stall’s curry mee is totally different from those sold in Penang.
You have to wait for your turn to have your orders taken as they will come around to take it. After having our orders taken, we waited for half an hour before the food was serve.
We order three bowls of plain curry mee and a side dish consisting roast pork, stew meat, white chicken, prawns, pig skin( chu pei) and chicken innards. A bowl of curry mee cost RM3.50 and RM10 for the side dish. Each of us were given a bowl of their ‘special’ sambal sauce which is use to dip the meat with. My hubby found that the yellow mee itself is more springy and finer as those in Penang. Read the rest of this entry »
Posted by: CK Lam Tags: Assam Laksa, Bitter Gourd, Chili, Curry, Fish Ball, Fish Cakes, Fish Paste, Glasses, Hawker Food, Ipoh, Noodles, Penang, Prawn Fritters, Rundown, Shue, Sweetness, Tau, Texture, Vegetables, Yong Tau Foo
The best deep-fried yong tau foo that we had eaten is in Ipoh. The stall which looks a bit shabby and rundown is one of the many stalls cluttering under a big tree “tai shue keok” and located nearby Tuck Kee Restaurant in Jalan King, off Pasir Pinji.
It serves many varieties of fried yong tau foo like stuffed chili, brinjal, bitter gourd, fish ball, fish cakes and crispy foo chok. The fish paste is very fresh and has a springy texture.
The stall also sell different types of noodles …. curry, assam laksa and even dried ones. The curry is very lemak and the assam laksa although different from those in Penang is just as tasty.
Crispy deep fried prawn fritters with vegetables are fried on the spot.
Recommended drink… Hong Tau Ping (Ice Red Bean Shake). Unusual and very tasty – (give it an “A1”). The texture of the shake was smooth, creamy and the sweetness was just right. We were wondering how much blending is needed to make the red bean drink so creamy when this type of bean is know to be powderish when made into paste. It was so irresistible that my son had two glasses!!!
We found out a little too late that they have Loke Tau Ping (Ice Green Bean Shake) too. Already too full to have another glass, we plan to have it on our next visit to this place.
*Prices of food is generally cheaper and bigger in size than those sold in Penang*
Posted by: CK Lam Tags: Coffeeshop, Journey Back Home, Kai, Landmarks, Lunch, Old Town, Penang, Pit Stop, Satay, Scenery, White Coffee
Scenery and Food from Ipoh taken on 15th September 2007.
Proceed to town to have our lunch at Thean Chun coffeeshop in old town. Ordered the famous satay and kai see hor fun. You can’t find this hor fun anywhere in Penang.
Before the journey back home to Penang, we had a pit-stop at Sin Yoon Loong coffeeshop in old town to enjoy a good cup of white coffee.
Posted by: CK Lam Tags: 12am, 4pm, Animals, Biscuit, Biscuits, Coffeeshop, Day Trip, Hubby, Hunting, Lam, Nam, Old Town, Rm2, Several Times, Shapes, Tauge, Tawil, White Coffee, Yau
Recently I follow my hubby to Ipoh on a day trip. We had our meal at the famous Nam Heong Coffeeshop in the old town. Each of us also had a cup of the famous white coffee which is very creamy.
After the meal, we went around looking for Lam Fong Biscuit shop that a friend recommended to us. It sells many varities of biscuits and the ones that I was looking for comes in the shapes of animals. Finally managed to locate the shop after going around the area several times.
It is located at No.50, Yau Tat Shin Street/ Jalan Tawil Azar (directly opposite Restoran Lou Wong Tauge Ayam). The shop opens from 4pm onwards till 12am at night….. (such an odd opening hours for a biscuit shop).
The shop sells many varieties of biscuits and these are the cute looking biscuits that I was looking for, each costing RM2.
Bought some of them home and now wondering whether I should eat these cute looking biscuits or keeping them…..
