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Since Thean Chun and Kedai Kopi Kong Heng are located right next to each other, which they are merely separated by an alley, it doesn't require you to look for an empty space for twice in a row. Get yourself settled at a table of either restaurant (if you have a company), move your ass to the stalls to place your order, and wait at your table until your food arrives. It's totally hassle-free! Definitely, do not try to be such an un-thoughtful person to be at Thean Chun when you are only eating f
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Since Thean Chun and Kedai Kopi Kong Heng are located right next to each other, which they are merely separated by an alley, it doesn't require you to look for an empty space for twice in a row. Get yourself settled at a table of either restaurant (if you have a company), move your ass to the stalls to place your order, and wait at your table until your food arrives. It's totally hassle-free! Definitely, do not try to be such an un-thoughtful person to be at Thean Chun when you are only eating food from Kedai Kopi Kong Heng.
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We had a plate of Chee Cheong Fun at RM3. It was so-so. It's literally rice noodle commonly served at any Chinese restaurants. The only part that differs is the way the dish is prepared, depending on locations.

In Singaporean and Malaysian cuisine, many people prefer serving Chee Cheong Fun with a kind of black sweet sauce called tim zheong. It is likely a variation of hoisin sauce. The popular Penang version uses shrimp paste called hae ko, which is also black and sweet. In Ipoh, another food capital of Malaysia, Chee Cheong Fun is mainly served in two ways, the dry or wet version. In the "dry version", it is served with soy sauce, sesame seeds, fried shallots, onion oil and in most cases, chili sauce as well as pickled green chili. In the "wet version", it is served with curry and mushroom gravy, other than sesame seeds and fried shallots, giving it a rather distinctive Ipoh character. Chee Cheong Fun is a popular breakfast in Singapore and Malaysia, frequently served in coffee shops and Chinese restaurants. There is another kind of special Chee Cheong Fun from a small town, known as Teluk Intan or Teluk Anson. This typical Anson style Chee Cheong Fun is cooked with preserved turnips, minced pork, dried shrimps and fresh green shallots, and served with pickled green chilies. – Copied and edited from Wikipedia (http://en.wikipedia.org/wiki/Rice_noodle_roll)
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Apart from that, Caramel Custard from Thean Chun, or Crème Caramel if that's what you prefer, can never be missed! It's simply awesome and smoother than ever! According to some of the bloggers and websites, it's said their Caramel Custard will be sold out after 10am. However, it was still available during our visit, in a scorching hot afternoon, despite the crowds in and around the restaurant. With RM2.40, you can easily grab a bowl of it from their fridge; well, at least that's what we did. They were too busy to serve us.


My blog: http://jcheerios.blogspot.com/2013/03/caramel-custard-at-thean-chun-ipoh.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-08-28
Spending Per Head
RM3 (Lunch)
Recommended Dishes
  • Caramel Custard