Continued from “6 Hours At Ipoh - Part I“…

Ah Yong drove the car to Ipoh’s Jusco, found a parking lot, mumbled some stuffs to me, locked the car and went inside Jusco, with me sleeping inside the car throughout the 90 minutes. No shit! They actually left me there, locked in a car, sleeping, alone in the car park! Both of them went to the Jusco’s toilet to answer nature’s call. How cruel. They even came back with a “Crayon Shin Chan” comic book.

The 90 minutes of sleep (with me crunching at the back seat) and break for them, I was refreshed again and our stomachs were all set and ready for our lunch, chicken rice with crunchy bean sprout at Onn Kee Restaurant.

When we arrived, there were not too many customers and we immediately found a table. Ah Yong placed our orders while the rest continue to sober from sleep (me) and acting blur (Ah Kit). Food was served very quickly and it wasn’t long after that we were tucking into our chicken white rice and sar hor fun.

The fish and beef balls were great. Juicy, spongy and firm. The soup? Jason rolls his eyes.

The chicken tasted so so, not as tender as what steamed chicken should be. I find it a little tasteless too, but after dipping it with the sauce, it’s all good.

Bean sprout has never tasted so good before. Watered with water from the mountains, these bean sprout are very crunchy and fat. Although the ones in the picture aren’t really fat. Nice, you don’t get such bean sprout except in Ipoh. Hence, its a must try if you visit Ipoh. By the way, I still hate bean sprouts that their roots aren’t plucked away.

After having our lunch, we walked to the nearby Funny Mountain Soya Bean stall. This stall has been operating for many years and has been featured a few times. If you are too lazy to walk to their shop, you can just drive and stop right in front of their shop, they will still serve you your tau foo fah or soya bean milk in your car. Pretty much like a drive through.

I wasn’t thirsty and I couldn’t resist the temptation of trying their tau foo fah after looking at it. That’s really one big wooden bucket of tau foo fah.

Man, their tau foo fah were absolutely delicious. It was extremely and superbly soft, delicate, smooth and delicious. They can easily be rated as one of the top ten tau foo fahs in the nation, and maybe even the best. However, ain’t the portion a little wee bit too small? Now that the base of tau foo fah is soya bean, I am pretty sure their soya bean milk tasted superb as well.

That basically concluded our six hours at Ipoh trip.

However, there’s one more thing we needed to do before we leave the town. Aun Kheng Lim salted chicken.

Salted chicken is another specialty of Ipoh town and Aun Kheng Lim is the pioneer for salted chicken. Basically, its kampung chicken, stuffed with herbs and spices, and then wrapped with paper. Before being baked, the chicken is then wrapped with rock hard salt.

The chicken has herbal taste and is slightly salty. It is a little oily as well but the oil comes from the chicken meat, all natural. I didn’t take any picture of the chicken. Hence, credits go to KampungBoyCityGal.

Well, that concludes our 6 hours at Ipoh and certainly, it was a fun, satisfying and mouth watering road trip.