Written by Shirley T
Friday, 28 November 2008 18:01
Every time we pass by Ipoh, my Significant Other (SO) will remind me about Bean Sprouts Chicken or locally called in Cantonese as 'Nga Chor Kai'. It is a famous and sumptuous dish in Ipoh. Some folks even claimed it is the number one food in Ipoh.
My SO is the big fan of bean sprouts dish. Yes, bean sprouts or what we called 'taugeh' in Penang is commonly found everywhere in Malaysia but I have to agree with my SO that the bean sprout in Ipoh is so much tastier. In fact, Ipoh's bean sprout that appears shorter and thicker is sweet, crunchy and juicy, perhaps owing to the rich minerals in local water supply as what most people said.
Luck was with us, last week on our way back from Cameron Highlands trip, we had lunch at Lou Wang Bean Sprouts Chicken Restaurant. Lou Wang or 'Old Wang' is located in the heart of Ipoh Old Town, along Jalan Yau Tek Shin (refer to Google Map at the end of this article) is among the oldest authentic Bean Sprout Chicken restaurants in Ipoh.
Known for its prompt service, we ordered a plate of bean sprouts (a must), Hainanese chicken (breast), rice and also a bowl of soupy flat noodles or 'Hor Fan' as how it is called in Cantonese.
Arrived in less than 10 minutes, the appetizing bean sprouts were served with light soy sauce, pepper powder and sesame oil garnished with spring onions and red chillis. Smell good and juicy as I started biting.
Came next on our table was Hainanese chicken, whereby the skin of these birds is glowing white unlike the roasted chicken of brown colored skin. The Hainanese traditional preparation usually involves boiling of the whole bird in a pork or chicken bone stock. The meat was smooth and overall taste was good. The glowing skin was made by dipping in cold water after boiling the bird to perfection, that's what I heard of.
I picked a bowl of flat noodle while my SO tried the rice. Even though here in Penang (where we reside), there are many hawker stalls that serves flat noodle in similar style, somehow the texture and taste is totally different. 'Hor Fan' or Ipoh flat noodle is unlike the Penang flat noodle (or what we called 'Kuey Teow' or 'Kuetiau' in Hokkien). 'Hor Fun' is softer and smoother comparatively in the soup, perhaps the chicken stock soup really made a lot of different! Although it was my second bowl of 'Hor Fun' in that day, it still tasted very good. Superb!
All of these dishes cost us RM15.00. After the meal, we checked out a nearby place for a good soya bean milk.
Will bring you there shortly, stay tune!
Rght beside Lou Wang along Jalan Yau Tek Shin is Onn Kee Bean Sprouts Chicken Restaurant, have you tried? Share it with us!
Lou Wang Bean Sprouts Chicken Noodle (Restoran Lou Wang Tauge Ayam Kuetiau)
The corner shop where Jalan Yau Tek Shin (Road) meets Jalan Dato' Tahwil Azar (Road),
Location: Courtesy by Google Map, click here: Lou Wang Restaurant
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