这间有道非常特别的食物,是糯米饭加大马特产咖椰酱,老板说是他们自制的,我还跟他们买了一罐。
Ipoh-style chee cheong fun differs from what you can find in KL or places like Penang, in that it features mushroom sauce. This is unlike your Western-style creamy mushroom sauce, but is instead made from shiitake mushrooms, making for a broth with a lighter, darker consistency. The noodles are garnished with sesame seeds and fried shallots.
A great place to hit good renditions of a few Ipoh signature dishes in one go.
Keng Nam is perhaps best known for its glutinous rice (pulut/lor mai farn). You can choose to have it savoury, with chicken curry, or with kaya. I like the one with kaya, but the curry isn’t bad too: rich, creamy and very filling. The rice has a wonderful stickiness to it.