I tapau'ed this on the way back from Ipoh to KL. It is quite interesting - I have never seen something like this in KL! The bun was nothing special, though the ingredients list made it seem like some kind of herbal bun; but it went well with the curry. Wet, but oily, and flavourful but only mildly spicy. The chicken portion is a lot and it's tender.
Ipoh has a substantial population of ethnic Indians, so it is no surprise that there are plenty of good Indian restaurants in the district. This is one of the more popular places, and the thosai telur is excellent. Fluffy, slightly sour, and eggy.
Standard offerings of various yong tau fu at this stall in Taiping. Brinjal is pre-fried, so it's no longer hot inside, and has shrinked and wrinkled up, but flavour still nice, and texture is mushy. Stuffed tofu is also pre-fried, but still reasonably fresh - still juicy.
This is traditional Teochew claypot lou shu fun. I've yet to see or try any in or around KL, but my first try in Ipoh was a delight. The noodles with the thick starchy sauce is slurpy and aromatic, with tender pork slices and juicy mushrooms for a good overall balance of flavours.