Sun Tuan Foong White Coffee @ Ipoh

We know Ipoh is the place with many nice food. So, if you have nothing to do during weekends, why not drive up North and do a simple food hunt?

I simply Googled and found tonnes of recommendations when I recently did that.

Problem is, if you go every week, your little fuel and toll money will transformed into fats in your body.

Sin Seng Fatt Curry Noddle @ Ipoh

"What is famous here?" I asked the boss.

"Everything shows on the wall are famous." Very well answered. But I felt dumb.

"I want a bowl of curry hor fan." I ordered.

"I don't want to have any prawn." She ordered.

"No problem, I can take it off." Boss has no issue.

"err... I mean I cannot eat any seafood."

"Oh! In this case, you have nothing to eat here. All the soup prepared with prawn."

...

"Now we know his main recipe is prawn. Next time bring sis here and check for the chicken." She suggested quietly.

"Good idea! Then we will know exactly why the soup so sweet and tasty." What a brilliant idea!

By the way, that meal, I have to finish the bowl alone with one good mate.

Curry noodle with thick santan, served with chicken strips and 2 large prawn.

Onn Kee Tauge Ayam @ Ipoh

I have a question:"Why Ipoh has so many good food?"

Is it because the people there enjoy eating?

Or, the crops grow better there?

Pun Chun Revisited

On the day before Chiness New Year, I went to Bidor and had my duck leg mee, yummy!
Boo said that their "yam kok" is also wonderful.
So, I had no choice but to stop by the shop again to try it out.

Snapped some photo on how they prepare the "Wu Kok". Looks easy? But I could not do that.

After deep fried, those balls carried by this special tray. Very traditional Chinese feel.

Fresh from the boiling oil, pack home and no body will run away with it.

Fine display, smells great also.

"Cha Siew" inside, yam paste outside. Crisp yet tasty.

List of other blogs about Pun Chun....

www.xes.cx
He loves those Chicken biscuit and duck leg noodle.

Aperture Priority
Another good comment on their "Wu Kok".

West Malaysia

Seafood Noodle, fantastic yet cheap... in Chemur.

There was once I went up to Ipoh to visit a client and we chat for food. I told him that I am crazy about a seafood noodle served in Segambut. With all my sales talk, it seems that there is no other better seafood noodle on this planet.

That afternoon, he brought me to a small shop and we had his preferred seafood noodle. He told me to try it and see if that one could par with the one I mentioned.

It was no curry or tom yam style of seafood soup, but plain seafood stock with plenty of fresh stuffs inside. I was extremely impressed and finish my food until the last drop. When the bill came, my jaw dropped even wider. I kept quiet after that, because I finally understand what it means "there is always another moutain higher".

I revisited the place again recently (not easy to locate because it is just an ordinary shop outside).

Tonnes of fresh, from the sea. Fried ginger slice in the soup with added rice wine... What a wonder!

A lot of people do not have the patient to wait for food served. I could understand that. It is not a pleasant experience for you sitting there, looking and smelling others wallap the delicious food. But, I am willing to wait for any great food, and I believe there are lots of other people sharing the same with me.

I need to wait for more than half an hour, with very little patrons that day (about 5 before us). Why? The sifu was so passionate about his serving that he cook the seafood noodle bowl by bowl (just like the one in Subang Jaya, pork noodle). He first fried the crab and other stuffs which need to be fried, then add stock and noodle. With such a great passion and consistency of cooking, I have no regret at all.

Sweet soup, fresh fish fillet, crystal green, RM3.50... please tell me you like it!

Oh! By the way, my seafood noodle only cost me RM3.50. I had half crab, mussels, fish meat, prawns, etc. No competition!

Ipoh Great Coffee, Best Toasted Bread!

Last month, after our trip to Cameron, we stopped in Kong Heng, Ipoh for Horfan and White Coffee. It was nice and fantastic. However, Chong, who is originate from Ipoh told me that I had yet drink the best coffee in Ipoh.

I finally had the chance to taste some good coffee on the day 15 of CNY, when we traveled there for an important visit.

Kedai Kopi Sun Yuan Foong, looks ordinary? Walk in and verified it, please.

This shop Sun Yuan Foong is located just opposite Ipoh Old Town Kopitiam. And I was told that Sun Yuan Foong has far longer history than the opposite Old Town Kopitiam. No wonder I never thought Ipoh Old Town Kopitiam offer good coffee, which is no way close to my favorite Kemaman Kopitiam.

I ordered the original Kopi-O and Special Toasted Bread with Half Boiled Egg. We had also some other side orders (just some normal foods) like cheong fan and normal toasted bread.

I would say I like the Kopi-O just like I did for the Kemaman Kopitiam. Strong but not thick. Not too sweet. Aroma was just great! I finally confirm that Ipoh really serve good traditional coffee.

No fancy cup, but something special inside.

The bread I had was very special. It was toasted hot and spread with butter, and it served with half boiled egg on top of it. I could not find a particular words to describe the taste, or feeling eating this. Even before I ate it, its appearance was beautiful. Not that kind of food that decorated finely, but with just plain sweet yellow, orange color egg as a topping, I just love the way it presented to me.

The skill of preparing those egg was not simple. I could imagine how accurate the timing and temperature to prepare such nicely cook egg.

I just love how it presented to me, pretty!

Spread away the egg, added with some pepper, wonderful!

Normal cheongfan, but stuffed with vegetable. I call it pohpiah style cheongfan.

A table of traditional fine food, a satisfied afternoon.

Duck Leg Mee... in Bidor

This is fresh! I just had my very best duck leg noodle about 5 hours ago in Bidor and now sitting here writing about it. Please appreciate my "hard work".

Few weeks ago when we traveled to Cameron Highland, we stopped at Bidor and had our duck leg noodle in a shop call Pun Chun. It is a very famous tourist shop selling all kind of tibits, biscuits, etc. I was amazed how special the duck, soup and the noodle was. However, my phone's camera that day wasn't working properly and the pictures taken was not clear.



I am not sure today is my lucky day or not, as I had to work (when most of the people are packing to go home for CNY) and travel to Trolak. And I had a chance to stop by Bidor again and have it the second time. The shop is located at the Bidor old town, main road, not far from the exit toll. It is very easy to find. Serving was fast and good. With such a tasty food, I think I am okay about the price (not going to mention here). Lets get to the point and do some review.



Appearence:
One big piece of duck leg was served in a metal bowl with herbs (ginger, longan, geizhi, etc) and soup in dark color. It shows that the food had been steam or braised in long time.

The noodle looks great, not too yellow or too dark in color. Not sure if it was special made or getting from somewhere else.



Odor:
The duck soup came with strong herbs aroma. Smell nice.

Taste:
The main course was the soup. Fantastic! So sweet and tasty. Full of energy!

The meat had been braised for long, so it was very soft (even the bone was easily broken away). Its texture was definitely not good, if you are looking for tendery bite. However, as it was very soft, and had been cooking for long, the taste of herbs had reversed back to the meat. I was getting the kind of strong herbs flavor, little duck taste but very sweet for the meat. For the noodle. I like its texture. Very springy and elastic. Definitely the cook had done some good job in preparing it.

Ipoh Horfan and etc etc...

Beauty is on the eye of the beholder. Good food is on the mouth of the eater, I said. Incidents happens all the time when somebody tell you that there is good food at where where where. And you took all the trouble go there and whalala... you wonder who has the problem with his mouth. But the truth is, my preference and yours will be different. Because of my background, my living environment, my personality and my culture, the taste I prefer will always be different to you and him or her. So, never condemn somebody, who just has slightly different taste with you.

However, as most of us living in the same country and environment for years, our preference should be close. Further more, our biological system is far more similar compare to other species, (wonder why monkey likes bananas very much?) chances for us to share the same thought on good food still very high. So, be positive when I tell you there are good food waiting for you to explore.

Last week end, I follow with bunch of new friends to Cameron Highland. While on our way back, a nice fellow brought us to this Kong Heng Coffee Shop. I have no idea how famous it is (somebody please verified, thanks), but the moment we sat down, all the stalls people just surrounded us and boom us with offer and offers. My mind suddenly jam due to this heavy traffic of information flow, I ordered what ever I heard that day.

Ipoh has lots of chicken horfan seller. I had tried with "LouWong", which full of tourists and taste not bad. Once my friend brought to a hawker center call 15 floor and the chicken and horfan there was smooth and sweet and the chicken feet was marvelous!

This horfan I had was as smooth and silky as the original Ipoh horfan. The soup was sweet and full of chicken flavor. And the chicken meat was tender and soft. I guess I had some nice horfan soup that day.

Side dish was some pohpiah. But nothing to shot about. Kind of sweet (seems like it was over stuffed with sugar), but the vegetables inside was well cooked.

Ipoh white coffee was nice. Like cuppachino, foamy, milky and smooth. But I still prefer my Kemaman Kopi.

I had some fruit rojak. The picture shows only slices of fruits. I forget to take the picture of our gravy (thick dark chilli prawn paste with crush peanuts), which serve separately in a small bowl. We eat it by dipping our fruits with the sauce. I was used to rojak serve by pre-mixing with the source. Thus, most of the time, the thick and high density of the sauce draws the moisture inside the fruits and end up that the gravy become more and more watery towards the end of serving. This kind of eating style is a bit new to me and I appreciate that I could enjoy my last piece of fresh fruit still with thick and dry sauce.