Food Review: Kedai Kopi Keng Nam, Ipoh – Curry Chee Cheong Fun, Pulut, Yong Liew And More!

**Writing this at 11PM on a Sunday – it’s going to be a busy week ahead and I doubt I’ll have time to blog, so I’m squeezing this in to post later 😛

Hey guys! And to my fellow Chinese friends, a Happy Lunar New Year! The LNY celebrations last for 15 days, but many of us in Malaysia have already returned to work after a week-long break. Mine lasted just five days because the office didn’t take additional days off, but it was well spent in my parents hometown of Ipoh, Perak.

Set off from KL at 5AM and arrived just shy of 8AM. Time for some food huntin’.

20180215_085547

One of the most popular breakfast joints in Ipoh is Kedai Kopi Keng Nam, famed for their glutinous rice (lor mai farn) that is served with curry chicken or kaya (coconut jam). We were surprised to find that the place was open, even on Lin 30 Man (literally ‘night of the 30th’ – the day before the Lunar New Year), as some businesses will be closed in preparation for reunion dinner. As expected, place was packed to the brim but we managed to secure seats inside.

20180215_084043

Typical kopitiam setting; seats tightly packed together, extremely noisy, heat and smoke wafting from the stalls.

20180215_084004

The chee cheong fun (glutinous rice rolls) in Ipoh is notably different from anywhere else in Malaysia. In KL you get the version with sweet sauce, served with assorted fried goodies, while in Penang it is served with dark sauce and shrimp paste. Ipoh’s spin features either curry (above), served with pig skin, or a mild, savoury mushroom sauce.

Personally, I feel that Ipoh chee cheong fun is the best! The one at Keng Nam does not disappoint – the rolls were smooth with a slight springiness to the texture, complemented well by the mild curry sauce and bouncy pig skin.

20180215_084017

Moo had a simple chicken noodle soup from one of the stalls that also serves curry noodles.

20180215_084036

Keng Nam is perhaps best known for its glutinous rice (pulut/lor mai farn). You can choose to have it savoury, with chicken curry, or with kaya. I like the one with kaya, but the curry isn’t bad too: rich, creamy and very filling. The rice has a wonderful stickiness to it.

Another famous Ipoh dish: yong liew or assorted fried/stuffed goodies. I don’t think there is a proper English description for it, but they encompass items like beancurd and vegetables that are stuffed with fish paste and then boiled/deep fried, as well as fishballs and meatballs. My dad’s favourite is the sar kot (jicama), mixed with fish paste, wrapped in bean curd skin and then deep fried.

The ones served here were good, although I wish the auntie hadn’t put the fried items in the soup coz it made them all soggy.

20180215_084039

20180215_085205

To wash it all down, one cannot miss the famous Ipoh white coffee. Icy cold, sweet and refreshing.

Kedai Kopi Keng Nam
127, Jalan Raja Ekram,
30300 Ipoh, Perak

Business hours: 6 – 11AM (daily)
Phone:+605 255 7328

 

 

Advertisements

Author: Luna

Bibliophile/foodie. Drop me a line at erisgoesto@gmail.com

7 thoughts

      1. It’s fine haha, no issues. 🙂 Regardless, I would want to try that kopi out. I’ve only known the instant version of Ipoh white coffee (Old Town / Chek Hup) and maybe a freshly-brewed version is in order. 😀

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.