Kai Si Hor Fun (kuih teow with shredded chicken) to Ipoh is pretty much char kuih teow or asam laksa to Penang, if there’s one hawker dish you should not miss when in Ipoh, it should be this.
And when it comes to kai si hor fun, the most famous of it all is arguably the Tricycle Chicken & Prawn Noodle at Restoran Thean Chun.
Thean Chun kopitiam at Ipoh Old Town
Restoran Thean Chun is located at Ipoh Old Town, and on “normal” days, commands quite a long queue and wait time. Thankfully, due to Covid-19 and being somewhat early in the morning (before 10am), there wasn’t a crowd.
P/S: yes, we did have to obtain police permission for interstate traveling with valid reason.
The kai si hor fun is a dish that has elements of prawns as well as poultry. Shredded steamed chicken & sliced prawn on top, a soup base that’s enhanced by prawn oil, and along those yummy Ipoh bean sprouts and chives, makes for quite a unique taste. This dish outside Ipoh usually can capture some of these elements but falls short when it comes to quality of bean sprouts.
Also, speaking of bean sprouts, they are offered as a side dish as well, which I recommend 100%.
kai si hor fun with bean sprouts
Other than the excellent kai si hor fun, another stall worth checking out would be the pork satay at the rear. We tried their pork meat satay as well as intestine (actually pig fallopian tubes, or “sang cheong”) and they were definitely yummy, especially those intestine, soft and crunchy at the same time and goes super well with satay sauce.
pork satay with intestine too
If you know anywhere else serving this “intestine” in satay format, let me know!
One of the best things about sharing my food adventures on this site is that I do get a lot of good recommendations from readers. From the previous post on the char kuih teow at Mei Sin kopitiam, missyblurkit commented that I should try their nian gao (kuih bakul, 炸年糕, or fried gold cake), and another reader, May, mentioned that I should try the Ipoh kai si hor fun.
A couple weeks later, I did just that.
fried nian gao at Restaurant Mei Sin
For those who aren’t familiar with nian gao, also known as Chinese New Year cake, it is prepared from glutinous rice and very generous amount of sugar. It is sweet and sticky, and most consumed during Chinese New Year as the name nian gao 年糕 sounds like 年高, which symbolizes a higher (better) next year.
I love it smacked between layers of sweet potato and yam, and deep fried in batter.
nian gao in between yam and sweet potato, superb with coffee
The end result is a lethal dose of calorie that is crispy on the outside, firm in between, and soft in the middle. This delicacy is best consumed piping hot, it is mainly sweet, and I think goes best with coffee (even better with Vietnamese coffee).
The same stall also offers other deep fried goodness such as sesame seed ball and banana.
I remember having this first time when I was a small kid back in Penang, from the then famous (or perhaps still) stall located right in front of Island Plaza (of course back then there was no Island Plaza) in Tanjung Tokong. This is the first time I had a good one in KL, any other places offering the same thing?
kai si hor fun at Mei Sin kopitiam
The nian gao was of course, the dessert. My main meal for the day was the Ipoh kai si hor fun, and as suggested, I tried the dry version.
It was a pretty simple dish, with hor fun (or kuih teow, if you like) served in some combination of dark/light soya sauce with bean sprout, smooth steamed chicken and plenty of fried garlic on top. It actually tasted good, and I bet would be even better if I ask for thigh next time. (mine came with chicken breast, I don’t like chicken breast)
Address: Restaurant Mei Sin No. 16, Jalan Melati Off Jalan Imbi, Kuala Lumpur GPS: 3.14396, 101.714768