After a quick shopping spree at Parkson, we stopped by ermm… a Restoran for quick tea break. With huge trees that offer shade for a hawker centre in
And in there we discovered another local delight – the Chee Cheong Fun, or 豬腸粉. Unlike those we found in our local market that comes with sweet sauce and sprinkled with sesame seeds, they look more like our very own pirated version of Ipoh Hor Fun. While in
The texture was simply sublime. Thinner and lighter than the usual dim sum version, they were so soft as to be almost pillowy. The mixed gravy was also rather unique and harmonised very well. To complete a meal, most locals would also add pieces of “Za Liu”, or “Fried Ingredients” in Cantonese, similar to those we had under those huge trees earlier in the day. We also had the Rojak, and I must confess it is the best version I had ever eaten in my life.
The rojak sauce was so thick and sapid, that I swear you can never be able to find one that matches it in
To find out the ‘REAL’ Ipoh Hor Fun, stay tuned for Day 1 Part 4 of my escapade…