14 July, 2007

Ipoh Day 1 Part 4

Click here for Day 1 Part 3
Click here for Day 1 Part 2
Click here for Day 1 Part 1

A dish synonymous to Ipoh would be that of Hor Fun. Even till today, my colleagues would tease me saying “Eh, you go Ipoh eat what? Hor Fun ah?” and laughter would filled the office, but without a doubt, my reply would be “Yeah! I did, and too bad you missed it.
Ipoh Hor Fun, or Flat Rice noodles (河粉), or commonly known as Sar Hor Fun (沙河粉) is served in soup with chicken shreds, prawns and spring onions.

And as mentioned in my earlier post, because of the PH in water, they are able to prepare top notch rice noodles that are smoother, silkier and tastier.

And in Ipoh, at the very famous Lou Wong Restaurant (老黃芽菜雞沙河粉), crowds come here not just for Hor Fun, but also what the locals known as Nga Choy Kai (芽菜雞), or the Bean Sprouts Chicken. Once again, due to the high quality of Ipoh’s water, their bean sprouts are shorter, thicker and difficult to find elsewhere.

As such, the bean sprouts are crunchier, and packed punch with each bite compared to the lean and skinny cousin of ours in Singapore.

The texture of the chicken was tender and smooth, and this was because they soaked the whole cooked chicken in ice water before serving, thus retaining the juicy and tender texture of the chicken.

On top of the main, we were also treated to a fare of Pork and Fish balls Soup laden with spring onion.

I realised that Ipoh’s fishball tend to be less salty to a point of plain, but I truly enjoyed the pork balls which was chewy almost bouncy texture and full of bite.


Food: 4.5/5
Service: 3.5/5
Ambience: 3.5/5
Price: 4/5
Total: 15.5/20

No. 49 Jalan Yau Tat Shi

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