As the title suggests, we made sure to be at Ming Court Hong Kong Tim Sum, a well-known dim sum restaurant in town other than Foh San Restaurant, at approximately 9.30am, to avoid being late for our next activity. As funny as it may sound, being such strong competitors of each other in Ipoh, both restaurants are merely less than a minute walk away, bringing slightly heavier traffic along the street during peak hours. Looking for a parking space is never an easy job around the area; I've warned you!P/S: There're more photos to be added but a maximum limit is reached, unfortunately.

Our breakfast was then ended with a bowl of Tau Fu Fah to waste a few more ringgits. Heh!

Just in case you would like to know, dim sum involves very huge amount of meat and perhaps oil, which explains why people, Chinese especially, tend to eat with a pot of Chinese Tea; it helps to reduce greasiness, more or less. RM38.10 was spent in total for our breakfast. It was still reasonable and within our price range, but it could be more worthy if such amount of money were to be spent at the dim sum restaurant located near my house. Our overall experience with Ming Court Hong Kong Tim Sum was good, and I would like to go with a 6.5/10.

And my stomach is now grumbling. :|

My blog: http://jcheerios.blogspot.com/2013/01/breakfast-at-ming-court-hong-kong-tim.html

With two grumbling tummies filled with only the disappointing ABC at the moment, we finally decided to hunt for Snow Beer at Sun Yoon Wah Café, located right next to Jalan Bandar Timah. After driving around the nearby streets, we couldn't see any restaurant of the similar name only to realize it is actually located at the opposite part of Jalan Bijeh Timah, which we did not know its existence until the third day of the trip.Eventually, in order to save our tummies, we had no choice but to stop at Maysin Restaurant instead to settle our dinner of the night.It's Snow Beer!

The idea is actually pretty simple, the beer is chilled till it’s almost frozen, I’m guessing probably below 4 C. The beer glasses are super chilled separately, and when the two meets, the beer foam is instantly frozen, and the beer itself remained super cold but in liquid form. – KYspeaks

Initially, I did not want to order a huge bottle of Carlsberg for fear that we definitely would not be able to finish it, but we still had it anyway, not because we needed it, but we wanted it ourselves. It was great when it was still very chilled with frozen foam on top until it melted that it started to taste bitterer and stronger. I took it sip by sip until the bitterness sort of disgusted me to a certain extent, which the remaining beer I had made no difference with a glass full of beer, so the Badman had almost the entire bottle of Carlsberg before we drove back to our hotel.Surely, we needed some solid food to fill our empty tummies other than merely beer. Reasonably priced at RM10 for a plate of Signature Fried Noodles for two, it was indeed more than enough to feed us well. Even though it was slightly too oily for my liking, it tasted fine with my favourite medium, juicy prawns.

I do not know if things would be much better in Sun Yoon Wah Café. Here at Maysin Restaurant, we encountered some waitresses with rude faces yet acceptable services. The entire dinner cost not more than RM25, including a bottle of Carlsberg (RM13.50), a plate of Signature Fried Noodles for two (RM10), and a glass of cold Chinese tea (RM0.50 or RM1). Although it would not be highly recommended, I suppose it was after all not a bad place for a regular gathering with friends or families.

Prior to finally making up our mind to drop by this place before we departed back to where we belong, it was still part of our undecided plan after reading through Kenwooi's review about his experience. Then we thought to ourselves, how often do we come to Ipoh? If we don't treasure the moment we have, when else would it happen again? Hence, here we were, arriving at Sin Eng Heong with the help of Waze.Unfortunately, it was just a grab-and-go sort of visit. We didn't have the ample time to peak into the kitchen and observe the process of producing these delicious puffs like what Kenwooi did, unless we returned home late. Nevertheless, we had the opportunity to meet the old uncle, who is known as the mastermind behind Sin Eng Heong. He was taking his short break, I supposed, by walking in front of the store while looking around the street. Seeing that we left with two bags full of what he made, he gave us a glorious smile.Although some of you may think that the skin is a little too thick for your preferences, it tasted perfectly fine. Honestly, we almost gave up looking for it, until Waze told us that Sin Eng Heong was located near to where we were at, then. RM18.50 for a box of 5 Kaya Puffs, another box of 10 Kaya Puffs, and a packet of Heong Peng, we thought it was considered okay.


My Blog: http://jcheerios.blogspot.com/2013/03/famous-kaya-puff-from-sin-eng-heong-ipoh.html

Located in the heart of Ipoh old town, Kong Heng Restaurant, or fondly called Kong Heng Char Set by the locals, is one of the best restaurants that sells excellent food in town. This restaurant has been around for centuries and it is a favourite spot for breakfast for Ipohan. The shop is usually busy and crowded on weekends as Ipohan outside Ipoh will be back to patronize this shop. One word of advice from us: Come early or you'll have trouble looking for tables.

A step into the shop is like travelling back in the past. The interior setting has changed little. The furniture within the shops can be dated back to the 50s and 60s era. While OLDTOWN Kopitiam is set with the designer's version of nostalgic and charming antique round marble table and chair, Kong Heng Restaurant has the authentic and historic sets of tables and chairs which are inherited generation after generation. – Copied and edited from Ipohtown (http://ipohtown.blogspot.com/)My boyfriend ordered 10 sticks of Chicken Satay and 10 sticks of Pork Satay that cost us a total of RM14 only. Chicken Satay is usually softer than Pork Satay, my experience with those at Kedai Kopi Kong Heng was nevertheless different. Surprisingly, the tenderness was almost similar, that at one moment we could hardly differentiate them until we had a few other sticks to finally decide on which was which.

From the photos above, I couldn't differentiate them either. Some may prefer to eat satay with cucumbers and spicy peanut sauce, while I always prefer to have satay without any of them. I support originality! Still, I gave the sauce a try so that my experience with these satays would not go to waste. I would prefer to have the satays alone, but the sauce was quite okay after all. Worth a try!


My Blog: http://jcheerios.blogspot.com/2013/02/delicious-satay-at-kedai-kopi-kong-heng.html

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.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)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