We have said it before and We'll say it again
There's no shortage of mouth-watering food in Malaysia
especially in Ipoh, which is one of the largest
cities in the country.
Nice and juicy really refreshing crunchy
This fried chicken already has so much flavor. You can even see that the
spices have penetrated into the meat.
Join us as we uncover
what this colorful and vibrant city has to offer
It looks really good. It's really good definitely this is the one that dates
back to 1937. Say they might be the oldest one
PS Don't forget to grab some snack, you might get hungry
We're in Ipoh and we must get white coffee. And the best place to get it is where it's originated
from. Sin Yoon Loong. I really don't know how to say
it. It's still early in the morning haven't
had anything yet so that's it. Apparently this is the
place where Ipoh white coffee originated from.
I'm so excited to have it. We also got it with kaya toast but our kaya
is not here yet. So for now we're getting coffee
We got the iced and hot. Oh here's the toast
Coffee cheers. If you're Ipoh, you've got to have Ipoh
white coffee. So they call it white coffee, the beans are actually roasted
in margarine. Clearly it's not white, though if you look it in the light it can
have a little bit of that. But I ordered it hot
Jumi has the iced.
A nice strong flavor here. A little bit of the milk, but I like how it's more
strong than milky. Slightly sweet, but really good. The
traditional mug and saucer they put it in.
It's really good definitely. This is the one that dates back to 1937. They say it
might be the oldest one. Definitely wanted to come here first to try
first taste of Ipoh white coffee. Definitely an iconic drink here.
We also got our roti telur, the bread with these beautiful
half boiled eggs and butter. What better way to start your day white
coffee, eggs with toast and kaya toast. Classic
Here at Chuan Fatt. The place it's very old
school
Special about this spot is that Ipoh in general is very popular for dry curry mee,
so that's what we got. We got actually two different types of noodles. We got it
with the kuaitiau, the flat rice noodle. We also got
the yellow mee. And what we really like about this place you can also order
fried meats on the side. So they have chicken wing and they also have
pork - fried pork. They give you this bowl of curry to go with it.
So not only do you have the curry in the curry mee, you also have this
dipping sauce on the side
First try the curry mee. Mix it up. It has the sweet soy sauce and the curry paste.
Also has some tauge. You know if you're in Ipoh, what's a place in Ipoh without
tauge, right? You got to have as much tauge as possible.
Got a nice spicy kick to that curry, it balances out well with the dark soy
sauce too. I'm gonna go in for some of this fried
chicken. The fried chicken wings here are all
chopped up. The auntie's hacking it up on the
wooden block with a big meat cleaver.
Try a bite by itself first
Nice flavor on its own. But you know it's going to be taken to the next level with
this curry, so let's give it a shot.
Curry's so good. Try a piece of this fried pork as well
Fried pork is little juicy. Has a little bit of that five spice flavor to it. It's got
that nice crispy coating on the outside, but gotta
go with that curry. i love the pairing of the fried meat
with the curry. This is the kind of curry that I just love
It's rich, it's got a nice amount of that coconut milk in there, but it's got the
nice cumin flavor that I love so much. It's very rich curry - I could
just drink this curry by itself. So I got mine with koay teow noodles and
of course there's tauge here. Wow that looks really good
Crispy pork, curry sauce and the richness and creaminess of the noodle
oh it's perfect in my mouth
Finally here the infamous nasi ganja. Everyone keep telling us that whenever
you get to Ipoh, you gotta try this. It's really good it's ganja for a reason.
So finally here this is our third attempt. First
time they ran out of food. The second time there
was an extreme kilometer long line. Now it's just
a few miles (meters). So we're getting three of course because we're starving.
Greg is about to tell you everything we got.
So the nasi ganja is one of the most iconic dishes here in Ipoh and what is
nasi ganja? I mean it translates to nasi's rice, ganja's weed. Why do they say
that because it's supposed to be very addictive and
we'll be the judge of that. But what the nasi ganja is is nasi kandar. Nasi kandar
is a really popular dish from Penang, a couple hours north of here.
And what we have here is the ayam merah, red fried chicken.
We just have this really interesting looking sambal here. It's orange. I've
never seen a sambal this color before.
See a potato here, this telur masin - the salted egg.
We have the ladyfinger aka okra and we have sliced cucumber over the rice.
He asked if we want spicy, of course we said yes. So it looks like they have like
a red gravy and more of like a brownish yellowish kind of gravy here
too. And this stall is actually located in a kopitiam.
It's called Yong Suan, so it's right here in Ipoh and this place is
bumping all the time. Come here early, we can't stress it enough. But without
further ado let's get in here. I'm going to try the
chicken first
Fried chicken already has so much flavor. You can even see that the
spices are penetrated into the meat. The outside
it's not too crispy. It's got a little crisp on the outside, but the meat is
just so juicy. It's spicy. It's got a lot of
flavor on its own, that's before we even mix it in with all
sambal and the gravy. Wow the ayam merah is delicious. You can already smell this
chutney smells incredible. I already smelled some mint. Let's give it a try
by itself. Wow That's coconut and mint. Oh my god. This
might be the ganja part. I can eat a lot of this, but we're
going to mix it all up
Got it all mixed together. Let's go in for the mega bite
Insane. The flavor explosion from all the curries on here
then you add in that already flavorful fried chicken. You get that
nice minty coconut sambal to really cut through a little bit - cut through some of
that richness. It's a nice refreshing flavor. You add
some of that salted egg for a little saltiness in there. It's an incredible
dish. I can see why. And just like ganja, if you have too much
of it, I can imagine I could just go to sleep right afterwards
To cool us off we're at Deen CT Corner for cendol. It's a family-owned
business and he is the second generation doing it.
This cendol is calling my name. Every time we pass by here, especially on the
weekend there's always a long line. So today is
Tuesday
This is actually the fourth time i've been here. I've been strolling around a
lot. I can't resist it. Was down the street like Jumi said. This cendol is
incredible. What makes it really special is the
sugar syrup has gula melaka and 22 other
ingredients. He said there's 23 ingredients in this syrup
which is incredible. So he has that. What we got here is called the
PJK. It has all the ingredients - the pulut - the sticky rice
the jagung - the corn and the kacang - the red bean. Goes all together. That's
the way you gotta do it here. Go hard or go home.
The ice is chopped up finely. It's a beautiful combination of the santan
and the brown sugar. I can't talk about it anymore - gotta take a bite or sip.
The sugar syrup is just incredible. You can taste just
the quality of it. It's got a nice caramelized taste
it melts just beautifully with the santan with the coconut milk. Like
it's really a match a perfect match these two
It gets that really nice tan color
It's a nice blend of ingredients here so you have your green cendol noodles made
with the pandan nice and soft very slight chew
And you got what I love here is the sticky rice. This has been
soaking in this combination just gonna take a big bite of it.
First time ever trying sticky rice and cendol was from here and I think i'm
hooked. I think I think anytime it's gonna be on a menu I
have to get it now it's just so good. And you have this big clump of the
jagung, the corn. Very creamy - like that it has a slight bit of
saltiness in here too. So you get your sweet salty combination. But
even with the sweetness, it's not too sweet. That's why you can eat a few bowls
of this without feeling so heavy. This is a legendary stall right here.
It's been in business 25 years and let's hope it's gonna be in business
for hundreds more years that's how good it is.
Very special place. Can't stress enough not only is this cendol delicious it's
really some of the best I've had, but the family here is really friendly
some of the nicest people you're gonna meet. You come for the cendol you stay for the
hospitality. It's really special and we even spoke to
the owner he said that you know people have asked him why don't you have
other varieties like no we want to stick to
the classics and you could tell like he's going home right now
with fresh pandan leaves to make the cendol noodles for tomorrow.
They stick to the just doing what they know really well
and just doing it for successfully just doing it just this way.
The quality it shows. This is my sixth bowl of cendol here in a week.
I can eat another 10 bowls of this in a week, that's how good it is.
We are at Ayam Tauge Cowan Street. Wow look at this spread right here. We
got liver, we got chicken, noodles,
chicken feet and Ipoh's most famous tauge. Can't wait to eat it
We had a first bite of it by us at the very famous
Lou Wong Tauge Ayam
This spot Cowan Street is notorious. So they
they're known as one of the best tauge ayams. So tauge is bean sprouts
and chicken (ayam) in all of Ipoh. And why so notorious? There's not even a guarantee that
it'll be open when you show up. We're very fortunate to be here right now.
This is the signature dish here in Ipoh is the tauge ayam the bean sprout chicken.
The reason why the bean sprouts are so well known here is that it's mostly
because the mineral content in the water. There's something with the water here
that makes these bean sprouts so nice and juicy. And like Jumi said, we went to
Lou Wong last night for the first time to get a baseline. Now we're gonna try
this out. I'm gonna go in and try this chicken first
Looks very silky soft. Take a bite
Chicken is just perfectly silky soft
smooth. Really nice. This is very similar to like
Hainanese chicken. Similar preparation of cooking they boil
it then they throw it in cold water to lock in the juices. Wow
Now I'm gonna go for these lovely bean sprouts
So nice and juicy, really refreshing crunchy,
and they're in that same kind of soy sauce. There's also a little bit of
white pepper in here too gives a slight kick.
Really nice. This whole package you could definitely see why
this is known as one of the best ayam tauge here
in Ipoh. The chicken alone so perfectly cooked
This is definitely more of like a simpler dish as far as flavor-wise. It's
not aggressive flavors, but I really appreciate that because
the quality of the chicken, the quality of the bean sprouts it has a little bit
of flavor from the soy sauce nice textures. You could tell there's a
lot of delicate work that goes into preparing the chicken
the way it is because this is some of the best silky chicken I have ever had.
And it goes up right up there with like the chicken rice we had in Singapore.
It's really really nice silky tasty not gamey at all not tough it's so
smooth and tender.
Made it to our yong tau foo
Yeah this spot is really interesting so it's actually called "Big Tree Foot,"
that's what it translates to in English and that's for a reason.
We're actually at the foot of some big trees in here. It's really cool it feels
like we're in the middle of the wilderness in the middle of the city.
We're actually 10 minutes outside or so of the city center
and this place specializes in yong tau foo, you know all these different
fried either tofus vegetables other fritters stuffed with fish paste. So we
have a nice mix here. They have them all laid out there they're frying them up
fresh all day long. This is more of a lunchtime
spot and very busy. So we picked out a bunch - we've got some
green beans with fish paste, okra, pepper, young tofu sheet
like really crispy a bunch of other random things not even sure what
they are. One looks like a wonton one's like
another tofu puff. We just got a mix here. So I'm
gonna try out some of the young tau foo. Try out this eggplant
The eggplant's a really good yong tau foo. Even though it's fried, the outside is not
crispy so it's still a soft skin on the
eggplant and you have inside it's actually the layer of the
fish paste
Really nice. That reminds me of a little bit of a
keropok lekor in Terengganu like the fish sausage it has a similar taste.
Chili pepper with this big chunk. This actually also looks like what we had in
Terengganu. The nasi kerabu the solok lada the pepper
with the fish inside. This one does not look like
it has coconut, it just looks like a classic fish paste.
It goes really well with spicy pepper. Try this really crispy one here.
Whoa this one's really good. Has kind of a porky taste to it. I'm
not sure if there's any pork in here that was made with it, but
really crispy. If you saw our Malaysian food in New York City video, we'll put a
card up here for that, we actually had yong tau foo with curry
mee. It's kind of interesting how we brought it all together here in Ipoh.
Alright so we got this bowl of curry mee, so i'm really curious about it.
Oh it smells so good
Got a little bit of a kick to it, definitely more heavy on the santan,
the coconut milk, but it's still quite rich with the curry
flavor.
Definitely recommend getting the curry mee with the yong tau foo. Yeah it brings us all back
to our New York experience where we first had this combination together