When it comes to Ipoh food, most people would usually talk about chicken rice with those awesome bean sprouts, or kai si hor fun (such as the one at Thean Chun). However, there’s also another less popular hawker dish you don’t often find outside this tin town that’s worth mentioning – dry curry noodle. Today, we check out one of the kopitam that offers just such a dish at Restoran Nam Chau.
Restoran Nam Chou is located just a stone’s throw away from the aforementioned Thean Chun kopitiam, right at Ipoh Old Town itself. Parking in this area is often a bit challenging, but with a bit of patience, it is not impossible.
Nam Chou only has one stall, offering dry curry mee, soup curry mee, kai si horfun, glass noodle, and lam mee. The restaurant also offers the typical Malaysian breakfast set of half boiled egg, toast, and even some sandwiches (see menu below).
Our target was dried curry noodle, so that’s what we ordered.
The dried curry noodle is a pretty simple dish – boiled yellow noodle + meehun, a few slices of chasiu, prawns, those awesome fatty bean sprouts Ipoh is famous for, and some mints. The entire dish is then drenched in thick, creamy and spicy curry sauce that made better with a decent amount of fresh mint leaves. A squeeze of lime juice ties everything together.
This was my first time having dried curry noodle in Ipoh, and I became a fan.
I was told that on Sundays, you also get to add cockles and roast pork to the mix as well.
In addition to the noodle, their breakfast set and coffee was also worthy of a try. I certainly was happy that we ordered it. Well, I’m going to have to go back there again on a Sunday.