- [Both] Whoa!
- And there it is guys, we're gonna get that steamed!
Incredible, we just walked into
the most busy Chinese restaurant in the city.
Whoa!
All right, check it out guys.
It's Trevor James, we're with our buddy Mark.
- [Mark] 'Sup?
- [Trevor] Simply Enak. - [Mark] Yo, yo, yo!
- [Trevor] You guys can check out his Instagram
in the description below and today we are Ipoh,
one of Malaysia's top food cities and we're bringing you
for a full on Ipoh street food tour.
- [Mark] So buddy, I hope you bring your A game
'cause we gonna eat our heart out.
- Let's check it out!
This is it.
Ipoh, one of Malaysia's top food cities,
full of flavor around every corner
and today we're bringing you in full-on
for five ultimate street foods of Ipoh,
with a bonus ten pound monster grouper fish head at the end.
You're gonna get hungry.
Let's eat.
And here we are guys, Ipoh!
This is one of the food cities of Malaysia.
- Yeah and first-up going into the day,
we're gonna start off with, uh, dry curry meat.
- Check it out guys. Check the temperature.
Boom!
And here we are. (speaking foreign language)
And here we are guys, we just walked
into the curry noodle hot spot and
this is where it all starts,
you can get your egg noodle (speaking foreign language),
- [Cook] (speaking foreign language)
- [Trevor] (speaking foreign language)
Oh yeah, so it's a mixture, egg noodle and rice noodle.
They go right into the cauldron and
we're gonna watch the whole process of
how these dry style and soup style curry noodles are made
and here's the char siu, look at this, barbecue pork,
going right on top and this is the soup style.
So, you can get a creamy curry broth
going right in with char siu and the mixed noodle
and then here's the magic.
This thick chicken curry, almost like a Chinese rendang.
Oh yeah with tons of thick sauce!
Look at that! (speaking foreign language)
Then a little topping of the extra thick stuff.
Oh it's so thick and (speaking foreign language).
And then topped with mint and then here's the dry style.
They just added on the char siu.
- [Mark] And then comes in-- - [Trevor] Oh!
- [Mark] It looks like a different gravy
(speaking foreign language)
- [Trevor] Yes and then there's the curry
going right on top and mint goes on!
- [Mark] Mint goes on.
- [Trevor] Ready to serve.
All right, all right, here it is!
- [Mark] Look at that!
- [Mark And Trevor] Wow!
- [Trevor] Curry delight!
- [Mark] This is the curry soup.
- [Trevor] That's the soup style!
- [Mark] Yes.
- [Man In Restaurant] (speaking foreign language)
- [Trevor] Wow
- [Mark] And fried tofu - [Trevor] We've got it all!
- [Trevor And Mark] Then the dry style!
- Unreal - Wow
- [Both] (laughing) Whoa!
- Thank you! (speaking foreign language)
- Thank you!
- And here we are, we just came in and
got the most ultimate dry style.
- [Mark] This is the dry style curry meat.
- [Trevor] Wow!
- [Mark] Yeah and underneath it,
you have the-the types of noodles that you want.
- [Trevor] The mixture!
- [Mark] And mix your rice and yellow noodles.
- [Trevor] With the char siu!
- [Mark] Char siu.
- [Trevor] Barbecue pork!
- [Mark] Exactly.
- [Trevor] And that curry sauce is so thick
- [Mark] Yeah, yeah.
- [Trevor] Look at that and I love how
he adds in like that herbal--
- [Mark] Yeah the herbal broth, yeah.
- [Trevor] With the little mint on top.
- [Mark] Yeah.
- [Trevor] Wow!
- [Mark] And then we've got the soup curry version.
It's a bit of a light curry broth,
plus the thick paste as well.
- [Trevor] Yeah. - [Mark] So please--
- [Trevor] Oh look at that curry sauce
and that's the no mai gai,
sticky rice topped with Chinese curry.
Here let's try this dry style!
Let's try it out. - Here we go buddy.
(slurping sounds)
- Mm. - Mm!
- It's good.
- Mm!
- [Mark] Can you taste the herbal, uh, flavor?
- [Trevor] Yeah! The herbal!
- [Mark] Yeah
- [Trevor] Wow! It's actually nice and bold,
it's not creamy.
- [Mark] Yeah.
- [Trevor] It's like a thick chicken curry.
You can taste the total mixture of spices.
- [Mark] Yeah. You should have some with the mint.
- [Trevor] Oh yeah.
- [Mark] 'cause it really cuts through the richness.
- [Trevor] That is awesome and it's lightly spiced.
Let's try some lo mai gai here.
Look at that sticky rice - [Mark] Oh yeah!
- [Trevor] With chicken curry
- [Mark] Woo hoo!
- [Trevor] If you can get no mai gai in Guangzhou,
in Hong Kong, but it's never with curry!
- [Mark] Yeah (laughs)
- [Trevor] And that's what's so great about Malaysia,
you can get curry with everything.
You can just pick it up.
(both laugh)
- Mm, mm, mm! - Mm!
- Oh!
- [Mark] So, in case the noodles not enough,
you can always order add-ons like this.
- [Trevor] Yeah! And it's got some
Chinese sausage in there too.
- [Mark] Yeah
- [Trevor] So, it gives it some sweetness!
- [Mark] Lap cheong
- [Trevor] Lap cheong!
- [Mark] And maybe some char siu too.
- Mm! Mm!
- [Trevor] (Speaking foreign language)
- [Mark] Thank you.
- [Trevor] Bye bye! See you next time!
Wow!
That was delicious.
- It was legit.
- Let's keep going!
- Yeah!
- [Trevor] And next up, while making our way
to the ultimate salt-baked chicken,
we stumbled on a super unique breakfast noodle
full of Malaysian manis, sweet leaves.
We are just exploring the local morning markets and
we are just going into a hawker centre.
- Probably gonna have banh-mi.
- Oh and here we are!
(speaking foreign language)
Look at this! Absolute mastery of this station here.
He is rocking the speed. He's the soup ninja!
- [Mark] (laughs) Yeah, soup ninja! With six cauldrons.
- [Trevor] Yeah, with six cauldrons!
Garlic oil, going right in. - [Mark] The garlic oil
- [Trevor] It's fried garlic too, right?
- [Mark] Yeah, fried garlic and mani cai.
- [Trevor] Mani cai! The manis leaves.
- [Mark] Yeah, goes in.
- [Trevor] Sweet manis leaves! Boom!
Here comes the pork!
- [Mark] Pork.
(Trevor speaking foreign language)
(all laugh)
- It smells fantastic!
- [Mark] You have the fine one,
you have the thicker one, like fettuccine.
- [Trevor] Wow!
- [Mark] And then there'll be another one
that they will tear in.
- [Trevor] And we're gonna get the thick noodle!
- [Mark] The thick noodle!
- [Trevor] There they go! They're going in!
There's the noodles!
There they are. Look we got six giant cauldrons of banh mi.
- [Mark] With anchovy stock, that's unique guys.
You can have this either soup or
you can either have it dry version. Wow!
- [Trevor] Look at those long chopsticks!
- [Mark] Yeah man!
- [Trevor] Those are pro!
Okay and here they come
and we got two of those and (foreign language).
- [Mark] Ikan bilis.
- [Trevor] Ikan bilis, deep fried anchovies
going right on top!
- [Mark] Yeah.
- [Trevor] Wow, and (foreign language)
- Here we go!
- (foreign language)
- Thank you!
- And here they are.
- Here you go, banh mi my friend.
- Wow! Look at this!
Wow, what a unique combo, man.
- [Mark] Yeah.
- [Trevor] So it's the manis leaves.
- [Mark] Manis leaves.
- [Trevor] Mani leaves!
- [Mark] Yeah.
- [Trevor] And they're actually sweet?
- [Mark] It's sweet, it's packed with iron--
- [Trevor] Oh wow!
- [Mark] And then you have the anchovies.
- [Trevor] And anchovy stock!
- [Mark] Yeah.
- [Trevor] Wow and it's thick!
(slurping noises)
- Mm! - Mm!
- It's very good.
- Oh wow! That stock! It's like an upgraded fish stock.
- [Mark] Yeah
- [Trevor] It's like a pure--
- [Mark] Umami!
- [Trevor] Umami, yeah!
With the money leaves, they're slightly sweet!
(Trevor speaking foreign language)
- [Trevor] Bye bye.
(speaking foreign language)
We're gonna keep goin'. Yeah.
And next up, before our big seafood feast,
we're going to try a super unique Ipoh specialty,
the salt baked chicken.
Okay, and next up Mark is bringing us for more chicken!
- Bok, bok, bok, bok
- [Trevor] We're going for salt-baked chicken.
You pumped buddy?
- [Mark] Yeah bro! Bring on the chicken!
This shop has two buildings.
This one right here is the central kitchen.
There's a lot of baking going on here
and the one, it's where...
they'll ship everything there to be sold, yeah.
So, we're gonna start from be...uh, from the
front and then we're gonna move behind.
- Let's go for salt-baked chicken.
Chicken, chicken, chicken! Here we go guys!
Oh and this is the salt-baked chicken setup!
Look at this! Wow! This is amazing.
- Yeah
- We just walked into this giant oven room.
There's about fifteen or twenty ovens here full of chicken,
wrapped up chicken and they use salt
as well on the chicken.
- [Mark] Salt, yeah yeah.
- He is just loading up each oven here
and how long are these gonna bake for?
- Uh, total an hour, so but, they have to flip it,
uh every thirty minutes, so--
- [Trevor] Awesome!
- [Mark] Cooking one side for thirty minutes,
and then the other side for thirty minutes, yeah.
They have about... what, sixteen of these here
and each one, I think I calculated, have about eight.
- [Trevor] Yeah!
- [Mark] And all day, every day, chicken in there.
- [Trevor] Chicken nonstop.
It's like an infinity chicken loop here.
- Infinity and beyond
(laughing)
Chicken time! Bok bok! - It's gonna be really good!
(laughing)
- [Trevor] Here they come! Pass the chicken.
- [Mark] So, these are the fresh ones, yeah.
- [Trevor] Oh!
And here we are - All right
- Ipoh's most precious gem!
- Yup
- The salt-baked chicken! Okay, let's unwrap this beauty.
Whoa! It's-it's saturated with juices, chicken juices!
- [Mark] Whoa!
- [Trevor] And this is the (foreign language),
the secret recipe, let's see what (foreign language)
has packed on the inside.
Oh! It's so soaking!
- [Mark] This is like Christmas came early
- [Trevor] Whoa! It is! Look at that!
There's so much juice there and
it's just dripping with juice.
Look at that guys! That is the essence of life!
Oh! Is that good?
- Essence of life, yeah this is a stock man!
- [Trevor] Mm! That is pure... mm!
- Essence of chicken!
- Wow, wow and let's just pull these legs.
Oh, you can-you can smell that smoky oven, oo!
- [Mark] It's hot, it's hot!
- [Trevor] Look at that chicken!
I've never seen a more succulent-looking piece of meat!
- [Man On Street] (speaking foreign language)
- [Mark And Trevor] Mm!
(speaking foreign language)
- Canada
- Wow
- Whoa! And that right there, Mark has explained to us,
that is dong guai, which is angelica root,
and it gives it this Chinese medicinal,
almost ginseng-like flavor and
you can taste that in this whole chicken.
And last up, to finish up the night,
Mark is bringing us to the ultimate Chinese seafood feast,
with a ten pound grouper head!
To finish up the day guys, Mark and I are going,
we're getting monster prawns and a suckling pig
at one of the most famous Chinese restaurants,
here in Ipoh.
- Yes!
- Gonna be good and they've invited us in,
let's check it out.
(speaking foreign language)
Oh and we're gonna get in the kitchen guys!
Ni hao!
- [Woman] Ni hao
- Ni hao
- [Man In Red Vest] Hello!
- [Trevor] And look at this kitchen guys,
this is the ultimate Chinese kitchen here in Ipoh,
and we're gonna be watching the whole process,
how they cook our prawns.
It's gonna be amazing!
Look at these prawns we're gonna get!
Those are giant and... ah! Look at these! Whoa!
They're just getting plated here.
Oh and there's crab here too!
(foreign language) mud crab!
- [Mark] Mud crab. This is local crab, man.
- [Trevor] Local mud crab.
- [Mark] Look at that!
- [Trevor] Oh! And here's all the monster prawns! Oh!
And these are our beauties here! Look at those!
- Woo!
- Giant!
- Look at that!
- Yeah! It's like a bicep!
- [Both] Whoa!
- They're huge!
- It's big
- And look at this kitchen guys,
this is one of the busiest Chinese kitchens--
- Yeah man.
- In the city!
And these are our river prawns here.
- [Mark] Yeah, these are river prawns.
- [Trevor] Deep fried!
- [Mark] Deep fried.
- [Trevor] Look at the size there and
here come the prawns, going right in!
Wow! Instant color change and (foreign language).
So it's just pure fried.
- [Mark] Yeah.
- [Trevor] Wow!
So it's just pure deep fried?
Oh and they're coming right out! Look at that!
Beautiful! (foreign language) Look at those!
And we're also getting a ru zhu, suckling pig!
- [Mark] Ah!
- [Trevor] And you can see they wrapped it in these bao!
- Yeah! The cheek is gonna be the best!
- [Trevor] And you can just see how
packed it is in this kitchen guys.
There's a lot of prep stations.
- [Mark] Yeah!
- [Trevor] There's a lot of action going on in the back
and Mr. Fung is the head chef.
These are ocean prawns!
He's just covering it in some ginger. Salt?
Oh, it's gonna get steamed. It's going right in!
It's going right in the steamer. Beautiful!
Oh and look at this! Giant fish head!
- [Both] Wow!
- And there it is guys, we're gonna get that steamed?
- Yeah!
- The chef is just gonna weigh it. Whoa!
- [Both] 3.6!
- [Trevor] Oh, not bad!
There I goes guys, right in the steamer!
Beautiful.
Oh and our prawns are ready! Look at that!
Whoa! Those are beautiful!
- [Mark] Yeah
- [Trevor] Golden!
And here we are, we're gonna take a look.
This is the tiger grouper head. Whoa!
Sweet soy sauce right on top. (foreign language)
Whoa! (foreign language)
and then, just gonna cover it in some scallions.
- [Mark] Yup.
- [Mr. Fung] Xiāngyóu
- [Trevor] Xiāngyóu, Oh, garlic oil! Garlic sesame!
- [Mr. Fung] Yes.
- [Trevor] Oh and there it is!
- [Mr. Fung] (foreign language)
(both speaking foreign language)
- [Trevor] Let's go try it out guys.
It's big! It's huge!
- Oh look at it. - There it is. Oh!
- Aw!
- Look at that size! It's huge!
So we got the tiger grouper head
and that's pure Cantonese style.
- [Mark] Yeah.
- [Trevor] Just light soy sauce.
- [Mark] Yes.
- [Trevor] With the scallions and xiangtai and the xiāngyóu
Oh and Ting's just gonna put
the pork spare ribs to go in the middle.
- [Mark] Next up is the deep fried, fresh river prawns.
- [Trevor] Wow. Deep fried in pork oil.
- [Mark] Pork oil and a bit of, uh, soy sauce.
- [Trevor] And they're giant!
- [Mark] Yes.
- [Trevor] Look at all this!
- [Mark] Next up, this is the--
- [Trevor] The baby!
- [Mark] Suckling pig.
- [Trevor] Yeah! Look at the bao there!
It's got those like crispy cakes on the inside.
- [Mark] Yeah, yeah.
- [Trevor] With that sweet barbecue sauce.
- [Mark] Sauce, exactly.
- [Trevor] Incredible.
And then this,
- [Mark] This is steamed--
- [Trevor] Man! Look at that - [Mark] Gigantic prawns!
- [Trevor] Those are the ocean prawns.
- [Mark] These are all ocean prawns.
- [Trevor] Those are like--
- [Mark] These are like 300 to 400 grams each!
- Luckily, we have some friends who
will be helping us finish all this food.
- Yeah (chuckles)
- Because it's way too much.
Let's start with these giant ocean prawns,
and that's in a steamed egg, right?
- [Mark] Yeah.
- [Trevor] With light soy sauce.
Look at that! That's forearm size!
- [Mark] Yeah, it's huge!
- [Trevor] It's huge! Let's take some head butter.
Woo! (chuckles) Look at the size!
This is the size of a banana there.
(laughing)
and then what's this here?
- [Mark] This is the prawn sauce man.
This like the chili that goes well with the prawn.
- [Trevor] Oh man! It's so big!
- So we gonna do it?
- Let's take it!
- [Mark And Trevor] Mm!
- Whoa!
That is incredible!
I just took the biggest bite of prawn
and it's still over half left
and that chili, it's really nice.
It's not spicy, it's just smooth and
it's got some herbal, maybe like,
a little minty or coriander or something in there.
- [Mark] Yeah, I think there's probably some herbs in it.
- [Trevor] Yeah! Thank you so much! (foreign language)
- Thank you!
- Next up, we should try that giant fish head!
The fish head is actually bigger--
- [Mark] Bigger than--
- [Trevor] The pig!
The baby pig is smaller than this fish head that was 4 kg.
Look at that cheek, it's getting covered!
That's huge! Look at that cheek!
- [Mark] That's one big cheek man.
- [Trevor] Really! Look at that cheek!
That's like a cow tongue.
(Mark laughing)
That's a cow tongue right there!
- [Mark] Oh! It's nice with scallion.
- [Trevor] Let's go for that.
You going for the meat?
- [Mark] Yeah.
I'm going for the skin! The fatty collagen.
- [Mark] Of course bro, go for it.
- [Trevor] That soy sauce is so (indistinct),
man... It's just.
- Yeah, very fragrant.
(slurping sounds)
- Mm! Oh!
- Yeah.
- Whoa!
That skin right there,
is so flavorful and fatty and gelatin-like.
It's just soy sauce, but it has this incredible aroma
that it brings out the natural flavor of the fish.
Oh, oh, oh!
And there's just something special about that sesame,
- Yeah
- That soy.
- So, I think the oil that they use
is actually a home mixture,
so they have different types of --
- Mm!
- Ingredients, secret ingredients in it, that they use.
- [Trevor] Okay, next up, we should try this ru zhu, right?
- [Mark] Yes!
- [Trevor] And they made it into bao.
So, it's classic Chinese bao... oh!
It's like, cracker!
- [Mark] It's like a scallion, like a pancake-like...
- [Trevor] But the real joy here--
- [Mark] Is the crackling my friend.
- [Trevor] Is all that-- - [Mark] Skin.
- [Trevor] Skin!
- [Mark] Skin, crispy skin.
- [Trevor] Crispy skin, let's take one each.
Cheers, buddy! - Cheers buddy!
- Mm! Mm! - Mm!
- [Mark] Initially, I thought it would be heavier,
but it's actually quite light.
- [Trevor] Yeah, it's all about the sweet barbecue sauce
and that crackling, it's like the perfect combo
between soft and crispy and this is
one of the things I love about Malaysia.
You can actually have some of the
best Chinese food in the world here.
- Yes
- It's incredible! Top notch!
- Underrated, you just gotta know where to look.
- Mm! And next up we should try the
- [In Unison] Dragon prawns!
- Look at that! Absolute caramelized pork lard.
- [Mark] Yeah!
- [Trevor] Oo! Look at that butter!
You could just take that like a shot.
- Yeah.
(slurping)
- [In Unison] Mm!
- Oh! I love how just perfectly al-dente, springy they are.
- [Mark] And it's actually quite juicy as well.
- [Trevor] Yes!
- [Mark] It's not too dry.
- Oh!
- All right, dessert time! - There's more!
(foreign language) Dessert!
- Thank you. The dessert changes every day
and today, it's basically made from pandan as well.
- [Trevor] Pandan leave!
- [Mark] And, uh, it's all natural,
no they don't use coloring or additional things.
- [Trevor] Oh, so it's pure pandan jelly?
- [Mark] Yeah.
- [Trevor] That's a true Malaysian specialty, pandan.
- [Mark] Inside, you have a longan right here.
- [Trevor] Oh! Longan on the inside!
- [Mark] There we go.
- Let's try it out! - Wanna try longan now?
- Mm! Mm!
- Mm!
- Wow! That is so refreshing!
You can taste the pandan and also the egg there.
That is like an egg drop soup with pandan.
It's like a Malaysian vanilla!
- Oh yeah, exactly! Pandan, yeah.
- [In Unison] Mm!
- Xièxiè nǐmen (foreign language)
Ha ha! Yeah! Thank you! Thank you very much!
Thank you! See you!
Thank you!
- Welcome.
- [Trevor] See you next time.
- Thank you!
- Bye bye!
- Xièxiè nǐmen! Bye bye!
I hope you guys enjoyed that street food video.
Make sure to leave us a comment down below
and go subscribe to Mark's new YouTube channel
in the description below as well.
Thanks a lot for watching guys.