Easter Egg! If you are following our food trials, you would have noticed that we were rediscovering some of the older Foodie Places that have existed for around 60 years old in conjunction with our Malaysian National Day. You can read more on our postings of these establishments of Kedai Kopi Yong Suan and Cathay Mee Stall. So we now come to the 61 year old Hoong Tho Restaurant, dishing out hearty, sumptuous meals since 1957, located in the city’s Old Town area, several doors down from Nam Heong Ipoh. Renowned locally as one of the oldest Chinese restaurant serving delicious noodles, homemade fish paste, fried wanton (dumplings), sang har meen (braised egg noodles with fresh prawns), and wat tan hor (stir fried flat rice noodle with mixed meats and vegetables). Besides their bowls of delectable noodles, they are noted for their savoury local confectioneries such as egg tart, traditional biscuits and some mooncake biscuits.
What is Nasi Ganja all about? For the unordained; Ganja is the Malay word for Cannabis! Goodness, will I be addicted to it? Is it legal?? These are some of the conversations overheard when one mentions this. However, there is no illegal substance used in the recipe (phew). The term was coined as the proprietor of Nasi Kandar Ayam Merah’s built up a slew of die-hard fans, claiming his cooking is so tasty that it is as addictive as ‘ganja’ or cannabis. Unfortunately (or fortunately to some) there are those who claim that after a full Nasi Ganja meal, you will feel sleepy akin to a trans like state. Truth is, who doesn’t after a satisfying meal?
Mee Goreng Mamak or in proper English, Fried Noodle Mamak Style originated from the Indian Muslim community in Malaysia. It is one of the most commonly loved hawker fare as it contains prawns, fish cakes, fried beancurd, tomatoes, eggs, and spices; a filling spice laden meal for anytime of day! Cathay’s version comes with the whole plethora of Mamak goodness; a healthy dose of bean sprouts, chopped scallions, fritters, dried beancurd, and potatoes all cooked to moistilicious (is there is such a word) perfection intertwined with yellow noodles and lots of egg – scrumptious!
It’s typically Malaysian, who with a hot cuppa teh tarik; is arguably the most blissful combination: a plate of nasi lemak makes this the ideal breakfast of champions. And so, we brought some of our family members for a breakfast gathering after a random morning briefing to Allongs Restaurant, a Malay cuisine restaurant where it is within 5 minutes driving distance from M Roof Hotel & Residences that specializes in serving Nasi Lemak. No doubt, there are several nasi lemak places in Ipoh, but this is arguably one of the best!
Facey Noodle House is operated by Mr Tai Kok Wei’s Family since 2012 starting out with their signature Chilli Pan Mee. The accompanying ingredients for the original chilli version are fried silver fish (ikan bilis), minced pork, crispy fried shallots and a poached egg to perfection (close to an onsen tomago). To me, the best way to indulge in their version of Chilli Pan Mee is to break the runny yolk and mix the noodles and ingredients together while it is still hot, so that it gives the noodles and added creamy taste while the tongue is tantalised by the chilli flakes!. The dish is also served with a small bowl of soup and sayur manis to curb the spiciness. While there is traditional soup and dry pan mee, Mr Tai decided to be audacious and break the norms (like us at M Boutique) by creating some more trendy and updated pan mee, such as the Korean Kim Chee Pan Mee and CEO Pan Mee.