Ipoh Craze

My list of accomplishments when I went back to Ipoh for the last time before I flew off. Aunt decided that listing down on my litle cousin's whiteboard was the best way to make sure we don't leave out any of my favourites. The following torturous pics are not in any particular order.

Funny mountain Pak Pak (White white) which is Tau Foo Fa and Soy Milk. I love the way it just slithers down your throat. Smoother than a baby's bum. The best thing is that you can drive in, wait your turn behind somebody else's car for someone to take your orders.

Ipoh white coffee and Yin Yong toast. Somehow KL's coffee doesn't give as much aroma as Ipoh's especially when its iced. Plus, the toast just melts in your mouth. You have to be careful to not to hold it too hard or else it'll just crumble away.

I know Pro-Penangites will defend their laksa but after tasting this, you might change your mind. Ipoh people like to eat laksa with Foo Pei. Gives the extra kick!

My favourite dessert of all time is the Green Town Cendol. I love that its more water than ice and the cendol's not frozen. Not too much santan and not too much gula melaka makes eating this really really lovely.

Again something the Penangites will like to contest. This is Ipoh's Char Kuey Teow style. Fry the egg in the wok first than kuey teow on top. Serve with homemade chilli-belacan sauce. Yummy!

This is none other than the famous Kai See Hor Fun in old town which my uncle and aunt absolutely loves. I think the secret lies in the soup and the fine texture of the noodles. Let's just hope somebody inherits the recipe and continues the trade.

Our taugeh has got to be the fattest, the shortest and the juiciest ones you'll ever taste. I can eat this alone without anything. Sad to say, I haven't found any in Liverpool, not even in Chinatown.

Chee Cheong Fan is not one of my favourites and I would never order it in KL but in Ipoh, its a different story.

For dinner, we popped by to Kok Thai restaurant near Kinta City for this. The star of the meal. Cod fish fried with soy sauce. There is an art to frying this fish. Too short a time, it'll be too raw and too long, it'll be too dry. The chefs here does it just nice so that the skin is crisp but the fish meat is still supple.

The famous curry mee which I posted some time ago and I'll always ask for more mint leaves to go with it. Usually by ten in the morning, the uncle and aunty is already cleaning up their store cos everything is sold out.

I'm not a fan of dim sum but Foh San holds a special place in my heart. When I was young, I remember being dragged out of bed together with all my other sleepy head cousins just so that we could get a table here and we would wake up to the smell of har mai, egg tarts and the voices of waitresses. The reason why I didn't post a pic of the dim sum is cos it dissapeared before I realised I haven't snapped any pics.

Chinese style Apams which you rarely find in KL. Its a much lighter version compared to its Malay cousin which we usually find in KL. It makes an excellent supper.

I'm finally done and there's nothing else to say except that we the overseas members shall now join in suffering together. Absence does make the tummy growl louder ;)