steamed chicken with soy source
14,126 views  |
foodlover's taste on
Nov 24, 2008
Bean sprout chicken rice served in Restaurant Lou Wong Tauge Ayam Kuetiau is not new to Ipoh folks as well as gourmets around Malaysia and Singapore. Restaurant Lou Wong appears to be the restaurant that you must visit for its bean sprout chicken rice and kuetiau. This restaurant is currently managed by Lou Wong's nephew Simon S.C. Leong, after staying the business for 3 generations.
You may wonder what makes the bean sprout chicken rice and kuetiau so special in Ipoh but not in other places around Malaysia. According to some sources, the chicken reared here is more fleshy and its flesh is softer and smoother while the fleshy bean sprout is more juicy and sweet.
The thoroughly cleaned chicken is poured with a special soy source which makes the chicken aroma very overwhelming and delicious. As to the bean sprout, besides being soaked with the special soy source, it is also sprung with some home made seasoning making it more tasty and fragrant. The fragrant and puffy oily rice is also one of the components that plays an important role in making the whole plate of chicken rice a perfect cuisine.
You can really taste and feel the art and the hardwork the cook puting in to preparing this mouth-watering bean sprout chicken rice while chewing slowly in your mouth.
P/S: Be frank, I feel so hungry while recommending this cuisine.
10:30a.m. to 2.30a.m.
Simon S. C. Leong
For the price of
$10 - $20
49, Jalan Yau Tet Shin, Ipoh, 30000, Perak, Malaysia