We took a trip to Ipoh based on it being rich in two areas we tend to like to find on our travels. Food and heritage.
Ipoh didn’t disappoint, it’s got an amazing wealth of local food – several of the most well-known local dishes include kai see hor fun, popiah and chee cheong fun to name a few. One of the most ubiquitous is tauge ayam, the Ipohian variation of chicken rice which includes beanspouts. Beansprouts are legendary in Ipoh and on inspection they seem overly plump and juicy – Unfortunately, there are not many vegetables I want to eat less than beansprouts.
Kai see hor fun – a local favourite in Ipoh, a hearty noodle soup.
The base is a rich clear prawn stock soup, a bit salty perhaps, but packed full of flavour. To this shredded chicken, small prawns, spring onions and flat rice noodles are added. Noodles are a big deal in Ipoh, I’m not sure I’ve eaten them this silky before – they have a super smooth texture, fresh and slippery, but in a good way. Ipohians claim that the limestone in the local water is the reason behind both the quality of the beansprouts & also the silkiness of their noodles – Hor fun is a type of wide, white flat rice noodle.
It’s simple, honest and enjoyable.
Any visit to Ipoh should include a trip to the old town, include a visit to at least one of the two traditional kopitams in town, Thean Chun & Kong Heng. They are seemingly pretty legendary in the town and always busy. They are not hard to find and located next door to each other.
Please join us on Facebook for more pictures, and other bits and pieces. You can also follow us via email & if you liked our posts please share them using the little social media buttons below.
Thanks for checking our blog out.