Food review- IPOH Chicken Rice
Ipoh is synonymous with “Nga Choy Kai” or “Ayam Taugeh”,
which is commonly known as bean sprouts chicken. I have many times heard about this from RESTORAN
TAUGE AYAM LOU WONG in Ipoh. Many people had praised it. While on a night in
Ipoh, we stopped there to eat. It is my first time at there. It sounds like a dish where the chicken is
cooked with bean sprouts, but is actually chicken rice served with bean sprouts
as a side dish.
The Nga Choy (tauge) was lightly blanched, then tossed lightly with a
dash of soy sauce, and some sesame oil for that extra, inviting aroma. The
garnishing of chopped scallions and red chillies lend some colours to the
pale-as-snow plateful of fibres. It was a colourful delight to the eye. Besides,
it is fresh and crunchy to bite into. I was asking my friend why is their tauge is thick and juicy. I was
being told by my friend that they grow in natural mineral water flowing from mountain.
Surrounded by various limestone hills, the water that flows from these hills
are clean and nutritious enough to grow big fat beansprouts. That is why the tauge here is fat, juicy
and crunchy.
The Pak Cham Kai (literally
translated it means Cut White Chicken). The chicken and bean sprouts are served separately. The meat of the
chicken was a bit darker then the usual served at chicken rice shops. The chicken was boiled to tenderness and cut
into thick slices. The name White Chicken is because it is boiled without any
seasoning giving it that whitish look. I feel that LOU WONG’s version was not
up that standard compared to other restaurant. As the chicken seems like
over-boiled as it’s meat tasted bland and needed in chicken juiciness. The skin
was quite lacked of smooth silky texture and a bit thick.
Besides, the Ipoh’s
classic “Sar Hor Fun” (known as flat rice noodles) can be served dry (tossed
with soy sauce and dark soy sauce) or in soup (served in a sweet-tasting
flavoured with chicken bones, parts and a dash of pepper). These noodles need virtually no chewing and
slithers smoothly down your throat. The soup is made of
chicken essence. Well, they threw lots of chicken into the soup for two purposes
which is to cook the chicks and to make the soup. Once it is done, the soup is
poured into bowls of fresh Hor Fun and is ready to serve.
The food overall is delicious and the price still affordable.
Next
time you are in Ipoh, do stop at this place and indulge yourself in their
unforgettable “Nga Choy Kai”.
RESTORAN
TAUGE AYAM LOU WONG
49, Jalan You Tet
Shin, 30300 Ipoh, Perak, Malaysia.
Tel: +605-254 4199
GPS: 4.593996, 101.084185
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