Ipoh, Malaysia Good Guide!

Why is the bean sprout so special? Thanks to the abundance of water from limestone hills surrounding the Kinta Valley, the bean sprout are a lot more crunchy and they look fatter! How do they prepare this dish? All they do is to blanch the bean sprout in hot boiling for just a few seconds, strain it properly, put it on a plate and drizzle it with sesame oil and light soya sauce and top it off with spring onion. We can simply eat this all day long!

This is really nice! Not sweet. Love it like this. Another classic dish from the Ming Court Dim Sum in Ipoh.

This surprises me, not any bread nor brioche, it croissant! Drizzle with maple syrup, with caramelized banana and candied macadamia nuts. Nice!

Sprinkles with some Japanese spices and seaweed, dip in special mayo sauce.

Freshly baked 馬蹄酥 (ma ti su/beh teh sor). Some called it as chestnut pastries or sesame horse hoof pastries. This ones from Seng Kee in Ipoh is really very good. You can even witness their entire production. They do it in a very traditional way. They uses coconut husk as coal. In Penang, those big commercial branded big companies will lose to this. I bought 5 packets back. The dough is soo flaky that most of it don't survive the journey back. Haha! But still super super nice. A packet of 10 for only RM7.50. But to get this, you have to cab or drive to this place. It's a house that they stayed in with a backyard that produces these pastries. It's very unpretentious food. So traditional and so delicious!
Seng Kee Food Trading
Address: 177, Lorong Gunung Rapat 3, 31 350, Ipoh, Perak

Bought from Hong Kee which is famous for this egg biscuit! Not too sweet. Light and crispy. The egg taste is not too overwhelming.

It's pretty interesting. This one is not very sweet. Very smooth.
Thean Chun
Address: 73, Jalan Market, 30 000, Ipoh, Perak
Opens from 9.30am onwards, until late lunch.
Closed on Thursdays

You either need to drive or cab there. It's super remote place. But worth to make a trip down to take a good look, the whole process how they do it from scratch.

Seng Kee Food Trading
Address: 177, Lorong Gunung Rapat 3, 31 350, Ipoh, Perak

It's so interesting. They don't use charcoal. Guess what they use to burn as coal? They uses coconut husk!!! Wow!!

We had this prawn chicken hor fun at Thean Chun. It's cooked in light broth. This broth is super flavorful as they uses the prawn shells to cook this broth. The noodles is really soft. It's super good for breakfast. Something light and soupy brings great comfort to the tummy.

Thean Chun
Address: 73, Jalan Market, 30 000, Ipoh, Perak
Opens from 9.30am onwards, until late lunch.
Closed on Thursdays

The side of the egg tart is a bit too thick. But I must give credit to the filling. The filling is really very very good! Sweet enough, soft enough and smooth enough! Pass on the second generation. This uncle wakes up super early in the morning to bake them at their factory outlet at Simee. Very humble friendly guy.

Hong Kee Pastries
Kedai Kopi Weng Seng
Address: 14, Jalan Dato' Onn Jaafar aka Cockman Street, 30 300, Ipoh, Perak
Opens from 7am – 12pm
Tel : 017-592 8303

I get to find out this place that makes 马蹄酥 from scratch. It's like a biscuit with the sugar filling. When we were on our way to this super secluded area with private housing. Then we realised that it's actually a house that has an area to produce these. It's was an eye opener experience! Bought some back but has yet to try it.