Braised chicken feet are full of flavour and rich in collagen.
What is a memorable Ipoh treat? Tucking into a delicious meal of boiled chicken, crunchy bean sprouts and braised chicken feet!
Enjoy a tantalising meal at Restoran Tauge Ayam Lou Wong in Ipoh. Pictures by Alan Teh Leam Seng.
GIVEN recent controversies regarding the rather inconsistent chicken supply, it comes as a much welcomed relief to see a shop display area decked with tantalising boiled and roasted versions of this popular Malaysian staple while exploring Ipoh's Taman Jubilee.
Featured Videos
Even though there are lots of outlets offering a wide variety of culinary delights including freshly baked biscuits, various form of unique confectionary and piping hot noodles prepared in nearly every imaginable style, Restoran Tauge Ayam Lau Wong (Ipoh) Sdn Bhd is best known for its sizeable collection of shops serving chicken based dishes. Among these, one particular place stands head and shoulders above the competition.
Established in the same year our nation achieved Merdeka, this popular food area in the Perak capital has steadfastly held dear to traditions to become both an Ipoh culinary institution and a major tourist attraction.
Strategically located at the bustling Jalan Dato Tahwil Azar - Jalan Yau Tet Shin junction, this outlet has progressed from a simple roadside stall some 65 years ago to a well-patronised imposing double storey shop lot that befits its fame.
EAT
Each dish is meticulously prepared to maintain quality.
Within minutes of sitting down for an early dinner, the food served exudes a plethora of compelling attributes that set Lou Wong apart from the rest.
Case in point is the juicy chicken that is first poached and then dunked in ice water in the exact same way the very first plate was prepared back in 1957.
The sudden drop in temperature instantaneously halts the cooking process and helps seal in the natural flavour of this popular signature dish.
Using only prime free-range chickens for thinner skin as well as firmer and leaner flesh as compared to those from ordinary broiler species, the birds are kept whole and only chopped up into large meaty chunks after orders are received.
Neatly arranged on oval plates according to required portion sizes, the chicken pieces are drenched with just the right amounts of premium soya sauce and aromatic garlic infused oil.
The dish's premium quality is telling even after the first bite. With very little fat under the thin layer of skin, the tender flesh exudes a subtle flavour that blends well with the soya sauce and garlic oil combination.
Consumed together with piping hot fragrant steamed rice, bursting with flavour from a delightful blend of chicken stock, ginger and pandan leaves, the end result is sure to satisfy even the most discerning of connoisseurs when paired with a plate full of freshly prepared bean sprouts.
Fresh tasting and crunchy to the bite, these lightly blanched week-old seedlings offer a truly unique fusion which many profess cannot be replicated elsewhere.
Despite appearing rather simple to prepare with mere splashes of soya sauce and light dustings of white pepper, the dish's potency is primarily derived from the bean sprouts themselves.
Carefully germinated from premium beans soaked in local mineral rich spring water, the unpolluted development conditions provide for the formation of thick, fleshy stems with delicate earthy flavours which are second to none.
PICK
Enjoy a tantalising meal at Restoran Tauge Ayam Lou Wong in Ipoh. Pictures by Alan Teh Leam Seng.
Apart from the main chicken and bean sprout dishes, popular side orders include braised chicken feet and fish ball soup.
Favoured for its rich collagen content which helps fortify and strengthen joints, the former bursts with flavour after being slow boiled in a mixture of specially prepared spices and ingredients.
Practically falling off the bone and succulent, the fleshy metatarsal pad is consumed first before each individual digit is stripped bare.
The fish balls, on the other hand, are springy and fresh. Served in a delightful light broth, they go well with the accompanying chilli infused soya sauce.
Completing the meal are an array of thirst-quenching drinks that are served direct to tables in trays filled to the brim with glasses containing these icy cold beverages.
Among the crowd favourites are the cooling herbal tea and asam boi lime juice. Prepared with the same recipe used when Lou Wong first started, the former proves most nourishing on hot and humid days while the latter is refreshing and helps clear the palate for better appreciation of the different dishes on offer.
MOOD
Enjoy an alfresco dining experience during the evening.
This area represents the newer section of Ipoh. Unlike the heritage area, the roads here are wider and there is ample parking available.
Take time to enjoy a nice meal and then enjoy a leisurely walkabout to check out the other nearby outlets. Definitely a great introductory place to savour some of Ipoh's best culinary delights.
While the air-conditioned interior of the restaurant's first level dining area is favoured during the earlier part of the day, most diners prefer to enjoy their meals alfresco style when the weather gets markedly cooler in the evenings.
By late afternoon, tables and chairs are neatly arranged and spaced out by the roadside for customers to enjoy a truly memorable dining experience with friends and loved ones.
VERDICTS
SERVICE Friendly and efficient.
I SAY Definitely must try!
FAST FACTS
RESTORAN TAUGE AYAM LAU WONG (IPOH) SDN BHD
49, Jalan Yau Tet Shin
Taman Jubilee,
30000 Ipoh, Perak
TEL 05-254 4199
HOURS Daily 10.30am - 9.30pm
PAY Prices start from RM 3 and RM 11 for basic bean sprout and chicken servings, respectively. Special requests for add-ons are entertained but be ready to pay more.
Go on a food hunt in Ipoh. Book stays at discounted rates with Agoda Promo Code.
