从小妈妈就带我们到这里吃河嘻，久而久之才知道，这里的味道还真的不是其他地方可以取代。
搬来吉隆坡生活后，本以为走在街上随便都能吃到怡保美食，但慢慢地发现，那种道地的味道不是随便可以被取代的。

那天，带男友来这里吃河嘻。
我很喜欢玩一个把戏，就是在怡保吃粉/面时，会把面放在汤匙里，掺些汤水，放在嘴边，在快速“嗦”一声吸进嘴里。每次都会成功一口气把全部面吸进嘴里很满足。后来到了吉隆坡玩同一个把戏，才知道原来不是所有面都可以这样吸进去的.....

原来怡保山水是真的有影响的！至于河嘻，感觉味道不比从前好。记得妈妈说过，她那个年代啊，是两个姐妹掌厨（是姐妹吗？忘了），只知道从aunty 变婆婆，然后好像转手给了女儿。那个时候的汤底可是熬一天一夜（也不知道是真是假）所以汤底很入味。到了现在，说真的连我都觉得味道变了。汤底是很甜（但不是很鲜），鱼饼还好，但鱼丸完全不行。这次的鱼丸感觉很恐怖，好像棉花糖一样，入口即化！我怀疑这鱼丸....很不新鲜！

至于 custard, 还是不错，还好还好。我多担心味道又变了。

这里还有一个特色，就是ice cream float. 
那是小时候的味道啊！这个的味道还是一样，我都快要感动流涕了。

至于 popiah, 就还好，很大一口，就是皮烂掉就不过瘾了。
（这是说皮很薄的意思吗？）

或许会再回来尝试它的河嘻，毕竟是镇店之宝，水准怎么可以这样呢！

托我妈妈的朋友到金宝游玩，给我们打包了一份来自游记酒楼的正宗咖喱面包鸡。有说它是由游氏兄弟创造出来的全马第一家面包鸡。未切开前的咖喱面包鸡。切开后的咖喱面包鸡，咖喱辣味还蛮重的，咸咸醇厚浓郁且带酸的重口味咖喱吃起来真不错吃。里面有鸡肉块和马铃薯块，拌着面包吃，好过瘾刺激的一个宵夜。四个人一同享用一个咖喱面包鸡绝对不是问题。

There are a whole lot of merchandises're selling Ipoh local biscuit and other packaged crackers surrounding the popular Bean Sprout Chicken restaurant like "Lou Wong" and "Aun Kei". I will recommend you to visit a bakery shop that is famous for it's "fresh" baked Kaya Puff. where you can see long queue almost everyday in the afternoon.

Besides kaya puff there are also other of local baked biscuits (I don't know their names cause I love only the kaya puff lol) but one can identify which is the most popular in the bakery shop, the big baking tray which can be placed dozens of Kaya Puffs will almost run out just after a few customers and you can see how constantly the boss (I guess) changes the baking tray.

This is the Kaya Puff that I am writing about, you are advised to savor one immediately when it is still hot, make sure don't eat them in your cars because it's soft texture confirm you that with every bite crumbs will fall from the biscuit.

Their biscuits is running fast during weekends and public holidays,thus please give them a call before going, to avoid disappointment. Their biscuits should satisfy your cravings for some light refreshment.Website : http://mumbleshout.blogspot.com/2013/07/sin-eng-heong-kaya-puff.html

Chris and Ying Kang invited me for a breakfast at Yoke Fook Mun, a restaurant that cater food especially for the dimsum lovers! Everyone in Ipoh knows this rule "if you want to eat dimsum,you have to wake up early,or else you have to queue for a long time for your turn to have your meal". 7am is the peak hour on this street especially on weekends like saturday and sunday. This street has a nickname of DIM SUM GAI because there are many dimsum restaurants ( Ming Kok,Foh San and Yoke Fook Moon are the giants in this sector). I woke up a bit early and have my dad sent me there. Of course, #MalaysianTiming is always bad,worse than me,they came late. Anyway,because of the crowd, I still have to wait! Finally I got a seat in the middle of the restaurant where everyone walked around, three of us are getting so hungry and start ordering food when the aunties carrying Dimsum with a trolley approached us.The BEST comes first, the king of Char siew pau (Pau filled with pork meat). I personally think that they have the best char siew pau in town because the dough is not too thick and the filling tastes REALLY good. The pork meat are not too fat nor too dry.The char siew sauce used to cook the filling are still remained in the pau and it's like the essence of the pau. This is a MUST TRY and you'll regret for not eating this. Lo Mai Kai (glutinouous rice) is rich with variety of ingredients such as mushroom,chicken,char siew,dried shrimp,lap cheung(a kind of pork in sausage form). It is exactly the best choice to kick start a brand new day because this Lo Mai Kai is for one serving and this amount is huge enough for an adult. The chicken and char siew are perfect when it mixed with the sticky glutinuous rice. Lap cheung is one of the credits for giving the rice a kind of sweetness. But remember, drink the right amount of chinese tea when eating Lo Mai Kai because excess drinking may cause you bloated. (TRY THIS TOO,MEMANG SEDAP!)When you come to Dimsum restaurant, Siew Mai is also everyone's favourite. Dip it with a little of chilli sauce might make the siew mai taste better because some may think that siew mai is too heavy with the "pork smell". Anyway,eat it when it is served hot.We also ordered Lo Bak Gou (radish cake) because it looks really tempting to me. I guess the chef never put too much flour in making this dish because I can still taste the freshness of the radish in it. Excessive flour might cause you feel like you are eating flour only and the smell will be disgusting. This simple dish can actually measure how professional the chef is. The dried shrimp makes the Lo Bak Gou tastes better by giving it adequate saltiness.Lau Sa Pau is a pau with very think "skin" and the filling is made of salty egg and egg yolk. Of course the filing was added with sugar. This is really delicious because there are mixture of sweet and salty in your mouth and both eventually stimulate your taste bud. I find this a really unique dish because if you eat the whole pau in one time, you may think that the filling burst and spill all over your mouth. I bet you can't get the same kind of satisfaction in other food!Mua Chi is a kind of dessert in chinese restaurant where the dough of glutinous rice will be mix with peanut powder on the outer side of the Mua Chi. However,the chef choose to use black sesame as the filling which is not too sweet,too sweet may cause diebetes!!! And this makes the whole meal end with nice full stop.

The price may be a bit exhorbitant but it really worth a try ( or even more). It's an once in a life time experience with mountain people mountain sea. so,do DROP BY this restaurant to have a meal in the future. p/sIf you never try Ipoh dimsum,means you never visited to Ipoh before)

It has been a while after I went back to Kuala Lumpur. One of the "must come" place whenever I came back to Ipoh is this street where I was raised up-Tong Sui Gai which is well known among local people and even foreign travellers. It's just opposite to SRJK(C) Sam Tet,one of the best primary school in Ipoh,nonetheless,it's my alma mater. You can have a wide array of food choice here with reasonable price. What you can get here is all the Malaysia local delicacies (satay, rojak, ice kacang, Bak kut teh, chicken with bean sprouts, hor fun with chicken slices,etc.)

What I want to recommend today is the ICE KACANG from Stall 27 of tong sui gai,my handphone's camera might not be able to capture the most perfect side of this ice kacang but the perfect taste of it still makes it shine! Mixed Fruite Ice( rm 4 ) is my all time favourite because the boss of this stall is the most generous one of all. She's never stingy in giving fruits cubes and slices. Gula merah perfectly mixed with those fruits and shaved ice relieved me from the heat in Ipoh. However,the boss promote us not to eat too sweet so she will be giving less sugar extract,if you think the sweetness is not at your satisfactory level,you could probably ask for more. An extra scoop of ice cream could make the Ice taste better and probably the other way round too!!! Thus,be brilliant in picking the flavour,Vanilla would be the best mix but Yam and Strawberry could affect the whole taste of the Ice Kacang.The Ice Kacang ( rm3.50 ) is a good bargain too since it consists of uncountable ingredients (cendol,cincau cubes,peanut,red bean,etc unknown stuff). The aroma of Gula Melaka imediately boost up my apetite and the main reason why I like this is because there are a lot of giant red beans and peanut in it. There are a lot of thingy for you to chew not solely ice.

I think the only bad review about this stall is that they are giving too little sugar extract causing the whole dessert to taste not that good. But still the amount of ingredients they give worth the price and you can't find this price in KL. Sit beside the road tasting this Ice Kacang,away form the hustle and bustle of city, enjoying the happiness being a kampung boy.