When it comes to Ipoh hawker food, kai si hor fun (é¸¡ä¸æ²³ç²‰) is undoubtedly the flag bearer. While I absolutely adore this dish, my actual love usually involves something with a bit of kick – the pretty unique Ipoh dry curry noodle, a dish that you hardly find outside Ipoh.
One of the places where you can find all three famous Ipoh delights is Fei Lou Wu, formerly from Yat Yat Seng.
The restaurant is located some 10 minutes away from the center of Ipoh town center (very far for Ipoh standard…), and was packed when we were there on a Sunday afternoon.
After a bit of jostling around to get to our assigned table, we made our order of two Ipoh horfun, two dry curry noodle, and half a Hainanese chicken with a portion of roast pork for the four of us.
TheÂ Ipoh hor fun came with generous amount of shredded steamed chicken, a couple prawns, chives, fried shallots, bean sprouts, and of course, hor fun, in aÂ broth that’s packed with that prawn-head infused sweetness. My mom approved this, so should you, it was as delicious as any in Ipoh.
The dry curry noodle here came with prawns, mint leaves, shredded chicken, and we’ve also asked for roast pork to be included. A squeeze of lime added some zest to it, while pretty fragrant and rather delicious, I thought the curry could perhaps be a bit thicker. Still pretty good nonetheless.
For our center-plates, Hainanese chicken is certainly something not to be missed, the meat was well cooked, tender, juicy, and delicious with skin that’s still fat and juicy. We also enjoyed the soy sauce blend that came with it, perfect. Roast pork however is pretty middling, they’re just fine but I suppose it’s not something they’re known for.