Some of the most famous dishes in Ipoh revolves around chicken, isn’t it? There’s many chicken rice places such as Pak Kong, kai si hor fun which features chicken at Thean Chun, honey chicken wings at Menglembu, and salt baked chicken at Aun Kheng Lim.
Well, to add to this list, today we’re going to talk about one of local’s favorite bean sprout chicken hor fun place at Ipoh – Restaurant Cowan Street.
Cowan Street Chicken & Horfun, Ipoh
Restoran Cowan Street Ayam Tauge & Koitiau is the full name of the place, and despite the name, is located at Jalan Raja Ekram in Ipoh New Town, a stone’s throw away from other popular eateries such as Ming Court dimsum.
The restaurant has a reputation of having erratic opening hours, and has 3 rest days per week. They’re serve dinner for quite a limiting hours of 6-9:30pm, do call ahead and check if they’re opened to avoid disappointment.
dinner for two – chicken, bean sprouts, chicken feet, offal
We ordered chicken for two, a plate of bean sprouts (always a must!), chicken feet, and added a plate of chicken offal to go with two bowls of hor fun, there’s no rice served at Cowan Street.
Ordering was very quick, and service was even quicker, it took only a couple minutes before everything was served, I was quite impressed.
The review of the food is simple.. everything here was absolutely on point!
The chicken was cooked just right, smooth, flavorful, and absolutely delicious. The bean sprouts did not disappoint, and even the chicken feet and chicken offal were all just spot on.
I absolutely love the texture of everything here, those meat, fats, and innards’ soft and tender texture in contrast with those crunchy bean sprouts, perfect. If one would to nitpick, you could perhaps say that the dishes are just very slightly to the salty side, but they do balance out with the hor fun.
when in Ipoh, one must always order bean sprouts
Dinner came to be RM 45 including two drinks, perhaps a little pricey according to some, but I’m more than happy to pay for the quality and will certainly be back here again when I have another chance.
I recently got to sample a series of instant noodles from Red Chef featuring flavors I’m very familiar with as a person hailed from Penang, and all I can say is.. how I wished these were available back when I was studying in KL and abroad missing the taste of home. But alas, for those of you who are in the position I was in, this is great news!
home cooked Penang style hawker noodle series from Red Chef
The products I tried were these four:
Spicy sakura prawn soup rice vermicelli and noodles
Pandan white curry noodles
Green tom yum soup noodles
Spicy sakura prawn soup noodles
These instant goodness shares something in common – they’re all made with fresh, natural ingredients without artificial coloring, and all can be prepared in your kitchen within minutes just by having a pot. Do check out the video below as I “cooked” all four of them.
To me, prawn mee (or we call Hokkien mee in Penang) should come with mee + meehun, and before trying this product from Red Chef, is something that I never imagine we could get in an instant noodle format, talk about innovation!
The spicy sakura prawn soup rice vermicelli & noodles (a long name… I know) requires a 2-step cooking method, by first boiling the mee + meehun for 2-3 minutes, then transfer it to another pot of fresh boiling water before adding condiments. The result tastes pretty much like those prepared at the hawker stalls, especially if you add some prawns, eggs, kangkung, and maybe even bean sprouts to the mix.
spicy sakura prawn soup rice vermicelli and noodles
The paste contains key ingredients made from 3 different types of prawns, and together with the chili paste and crunchy fried shallots, you do really get the authentic taste of Penang style prawn mee, fantastic package.
If mee + meehun isn’t your thing, there’s a version with instant noodle that comes with the same paste & seasoning as well as fried shallots that is simply called spicy sakura prawn soup noodles.
Pandan white curry noodles
Another one of my favorite Penang hawker offering is undoubtedly the curry mee, and here Red Chef delivers as well. The pandan white curry noodles come with a paste that’s formulated with 15 types of spices, together with other fresh ingredients such as garlic, onion, and shrimp paste. Pandan leaves is used here to give it an elevated aroma as well.
The result is a very competent bowl of curry mee that’s at about medium spiciness. I added tofupok, prawns, cockles, and some mint leaves from the garden to complete the dish.
I am thinking this would be even better with mee+meehun like the prawn mee, hmmm..
green tom yum soup noodles
Last but not least, for the tomyam lovers, do check out their green tom yum soup noodles.
As with the other products, natural ingredients is used here with the paste cooked by converting “mortar & pestle” method into machinaries that doesn’t completely break the natural fibers, and thus maintaining aroma & taste, resulting in noodles that is similar to version that is cooked from scratch.
I like the balance between sourness and spiciness of the tomyam noodle, with tomato, prawns, chili padi, and kaffir lime leaves (I have this plant at the garden), makes for a good bowl of goodness that made my stomach happy.
These instant noodles will now find a permanent place in my kitchen pantry for when the craving strikes. Thanks Red Chef!
Following the blog post on Abanico at Kota Kemuning, I was reminded that actually there was another iberico experience a few months ago back when we were in this “Recovery MCO” period when case number of Covid-19 was in the teens daily.. remember that feeling of hope before it all came crashing down again? Seemed like a long time ago isn’t it?
Anyway, the restaurant I want to talk about is Habanna Charbroiled Steakhouse at Taman Paramount, PJ.
Habanna at Taman Paramount, PJ
The unassuming restaurant is just a stone’s throw away from Loong Foong (great roast duck) and Shokudo Japanese curry. It’s been around for a while and for whatever reason, took me this long to finally paid a visit, and I’m glad I did finally give it a try.
The minimally decorated restaurant has an ambiance that matches its asking price. The menu has a healthy selection of burger, pork, chicken, beef, lamb, pasta, and even a few seafood entrees priced from just below RM 20 to around RM 30-50 range (see menu below).
Since porky “steakhouse” are hard to come by, we decided to check out their pork belly, and there’re two to choose from at Habanna if you’re into this fatty cut of pork. Unsurprisingly, we chose both.
Iberico Black Mama “IBM”
The two different pork belly entrees are Iberico Black Mama “IBM” (RM 33.90), and the cheaper Charbroiled Apple Belly “CAB” (RM 20.90). Both are essentially the same dish with a side of salad, some potato wedges, and apple dipping sauce, however, IBM uses the famed Iberico pork, while CAB is made from local pork belly.
As it turned out, both dishes were rather good to eat, the meat were grilled perfectly and had very good texture, they were also seasoned just right. Also as expected, the Iberico pork does carry a better texture due to it’s superior marbling (fat layers between meat) as compared to local pork.
Charbroiled Apple Belly “CAB”
The verdict is predictable, but when factor in prices, makes for slightly tougher decision. Iberico is some 60% more expensive but arguably maybe 30-40% tastier? A bit of a diminishing returns. That being said, the value offers at Habanna is an excellent one, and I should be back to try their other offerings.
Over the last decade or so, Kota Kemuning has slowly transformed from sort of a backwater township to one that is rather mature, and with that, comes a slew of pretty interesting dining options we often associated the more “hip” places like Bangsar, Subang, or PJ area.
Today, we look at one of the more interesting offering at Abanico Your Deli Restaurant.
Abanico at Kota Kemuning
For those who love to indulge in some porky goodness, it may be quite a common knowledge that Iberico pork are some of the most sought after type of pork there is. Iberico, as the name suggests, is the meat from Black Iberian pigs that are originated from Portugal and native to the Iberian Peninsula.
Much like Wagyu for beef, this type of pork has a higher percentage of intramuscular fats, making it more tender and have higher marbling. Additionally, the pigs are often fed on acorns, giving it a distinct taste that is quite unique and often said to be superior than normal pigs we get.
Anyway, what I really wanted to get to is that Abanico is actually the spare ribs of Iberico pigs, so by the name of the restaurant they really do tell you what is the specialty here.
abanico, pinchos, clams in white wine pasta
Abanico operates like a deli, pick your choice of meat from the glass chiller, and the kitchen will prepare and serve you there after. Additionally, there are also a selection of dishes not displayed on the chiller, but clearly stated on the blackboards just above the cashier.
We ordered a piece of abanico (pork ribs, RM 52.90 per piece), a stick of pinchos iberico (RM 26), pasta with clams in white wine sauce (RM 35.90), and Portuguese seafood stew (RM 38.00).
Portuguese seafood stew
The ribs were served in a very straight forward, simple manner, grilled just right to retain the natural flavor and came with their homemade (who’s home?) black pepper sauce and mustard sauce. To be honest I actually liked to savor the meat as is, without any sauce, but there’s no wrong way to enjoy it your way.
The pinchos iberico were our favorites of the day, the skewer was properly marinated and carry a hint of sweetness coupled with the savory taste from iberico pork that were so delicious I wished we had ordered more.
menu on the wall at Abanico, Kota Kemuning
The other two non-meat dishes we ordered held up the standard as well. The pasta were filled with plenty of clams (lala actually, although I’d much preferred the bigger clams) infused properly with enough white wine to compliment the seafood sweetness.
Portuguese seafood stew too is a dish worth ordering, packed with enough seafood in the dish to satisfy anyone. I also liked that they gave a generous slab of garlic bread for you to go with the stew.
I thought the food were as good as anywhere, they could perhaps improve a little by having served the meat with a bit of sides instead of a few green leaf. Additionally, the prices are perhaps on the higher side for the service quality rendered, but it is something that usually happens in smaller townships. The services wasn’t bad, it just could have been better.
Overall, the experience was a positive one, Abanico is certainly worthy of a visit, especially if you’re closer to this part of Klang Valley.
When it comes to Ipoh food, kai si hor fun & chicken rice usually comes to mind, and if you along down the list, eventually you may.. or most likely, not going to end up with mee goreng.. I mean, it’s Ipoh, right?
However, since we like to be a bit off the mainstream, mee goreng (and mee rebus) in Ipoh is what we’re going to talk about today.
legit mee goreng
The particular hawker spot is called Cathay Mee Stall, manned by an Indian couple at the ground floor of “New Beauty Hotel” in Ipoh town. Searching by the name “Cathay Mee Stall” will also get you to the same place.
The set up is simple, and they offer 3 choices to choose from – mee goreng, mee rebus, and rojak (which is similar to mee rebus without the mee, essentially).
For our after-hike refueling exercise, we ordered a plate of mee goreng with a plate of mee rebus.
mee rebus (would have been jawa mee if you’re Chinese?)
The mee rebus came within minutes as it requires a lot simpler assembly, while mee goreng took 30 minutes as the stall does get quite busy even during MCO with a lot of takeaways & delivery orders.
Both versions came with generous amount of ingredients – including egg (boiled in rebus, fried in mee goreng), prawn fritter, potato, tofu, and such. The noodle used here is also a little thinner than usual, giving it more surface area to soak up those yummy sauce.
Cathay Mee Stall, Ipoh
The mee goreng is said to be the best in Ipoh, and I must say that it is indeed very well fried & a rather delicious rendition of the dish. However, I do feel that their mee rebus is perhaps even more superior, if you’re a fan of mee rebus or jawa mee, don’t miss this version as their sauce & ingredient paring hits the right spots for me (and perhaps you!).