Bean sprouts or better known as 'Taugeh' in Malaysian dictionary, is a common ingredient used in Asian cooking. And in Ipoh, Bean Sprouts Chicken is claimed as the number one food in this former tin-mining town of Malaysia.

Bean Sprouts Chicken or fondly known as 'Nga Choi Gai' among the Cantonese speaking community is a dish of boiled/steamed chicken and bean sprouts. The chicken is served with soy sauce, sesame oil and spring onion, similar to the preparation of Hainanese chicken. In addition to that, this dish also features a platter of blanched bean sprouts. The bean sprouts is distinct from other geographical regions in Malaysia and indeed delectable. Appearing shorter and thicker, Ipoh's bean sprout is sweet, crunchy and juicy, perhaps owing to the rich minerals in their local water supply from limestone cave/hill surrounding the township.

During one of our road trips to Perak, we decided to detour to Ipoh for the most famous food - Bean Sprouts Chicken! Heading straight into the town, we landed at Lou Wong Restaurant for lunch. Lou Wang or literally translated as 'Old Wang' is located in the heart of Ipoh Old Town, along Jalan Yau Tek Shin. It is one of the oldest authentic Bean Sprout Chicken restaurants in Ipoh.

Known for its prompt service, we ordered almost every item of their specialties, namely bean sprouts (a must), Hainanese chicken, rice and also a bowl of flat noodles (kuetiau) soup or 'Hor Fan' as how it is called in Cantonese.

Arrived in less than 10 minutes, the appetizing bean sprouts were served with light soy sauce, pepper powder and sesame oil garnished with spring onions and red chillies. Smell good and juicy as I started biting.
The next serving was a platter of Hainanese chicken, whereby the skin of these birds was glowing white unlike the roasted chicken of brown colored skin. The Hainanese traditional preparation usually involves boiling of the whole bird in a pork or chicken bone stock. The meat was smooth and overall taste was good. In order to obtain the glowing chicken skin, the whole bird is dipped into ice water after boiling to perfection.
I picked a bowl of flat noodle while my Significant Other (SO) tried with rice. Unlike the typical flat noodle or kuetiau (or sometimes written as 'Kuey Teow')  soup served in Penang, this version of flat noodle is softer, smoother and slippery in the broth. I personally prefer Ipoh flat noodle albeit it appears as plain 'Jane' without much garnishing like fish cake, fish ball or pork ball.

All of these dishes cost us RM15.00 and we left with satisfaction.

Address:
Restoran Lou Wang Tauge Ayam Kuetiau
No. 49, Jalan Yau Tet Shin,
30300 Ipoh, Perak.

Direction:
The corner shop where Jalan Yau Tet Shin meets Jalan Dato' Tahwil Azar, Ipoh, Perak.

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