Cuisine in Ipoh, Perak
preparation of the Chinese cuisine, each Chinese community has
its own speciality, with the Hainanese being the most
acclaimed, most notably for their preparation of Hainanese
Cantonese and Hokkien dishes are
considered more delicate and refined than a foochow meal,
which is usually robust and presented in generous portions.
This is because Foochow food is traditionally meant for the hardy, rural community while
Cantonese food is designed to appeal to city sophisticates.
Unlike Malay cuisine, there is greater emphasis on meat in Chinese
A dish with chunks of meat is more highly valued than one which is
vegetarian. Almost every part of an animal. fowl or fish is
cooked and savoured.
Noodles feature prominently and can be served in a variety of ways
and a number of combinations. The proper way to enjoy a
Chinese meal is with chopsticks, although for the uninitiated, it
may take a little while to learn the art.
Ipoh's chicken and bean sprout
dish known as "Nga Choy
Kai" in Cantonese
consists of steamed chicken
and blanched bean sprout that
comes with a bowl of flat rice
noodles (koay-teow) in hot
may ask what's so special
about these items, Ipoh
residents will testify that
the bean sprouts there are
different from anywhere
else. They say the
beansprouts are bigger,
juicier and crunchier.
It is said that this is due to
the limestone water used in
the cultivation of beansprouts.
Meanwhile, the flat rice
noodles produced in Ipoh needs
no introduction as it is also
known far and wide to be
extremely smooth in texture
and is supposed to melt in the
mouth. As for the
chicken, it is steamed well
and sprinkled with soya sauce,
Chinese pepper and seasame oil