A U-turn heading to north is Ipoh , Perak. A city with 70s building and of course the long preserved family recipe of each food. This time we head to Lou Wong, the legendary which specialized in bean sprouts and steamed chicken. It is so well known till the words spreads to the island of Hong Kong and some part of China and Taiwan.
Bean Sprouts – seasoned with some pepper, light soya sauce and oil. I didn’t find anything special about the taste but their shapes were definitely a bit shorter and fatter than the usual taugeh. We also ordered some of Lou Wong’s famous beef balls. They were quite big and had a bouncy and springy texture. Nice.
Lou Wong’s steamed chicken’s skin had this slippery smooth texture and tender yet firm flesh, which was truly terrific.
Overall Lou Wong is definitely the most popular in Malaysia. You won’t believe the exaggerating crowd eating here, people were standing around waiting for tables!
Because of this, you are kinda forced to leave immediately after finishing your meal to give up the table. You know the uneasy feeling you get when people are staring at your table, silently hoping for you to finish your food as soon as possible. If you can overlook this and the questionable hygiene, then yeah Lou Wong is recommended
Restoran Lou Wong Tauge Ayam KueTiau (老黄芽菜鸡沙河粉)
49, Jalan Yau Tet Shin,
30000 Ipoh
Written by : JamesChang
Photos taken with : Nikon D3000
No comments:
Post a Comment