FOOD connects people and brings them together.
This is true in the case of the popular Ipoh dish nga choy kai (taugeh chicken).
Ipoh people from all over the country come to Ipoh to sample the signature dish.
Nga choy kai is actually blanched bean sprouts served with steamed chicken and rice or hor fun.
Most locals would point you to Restoran Tauge Ayam Lou Wong along Jalan Yau Tet Shin in Ipoh.
The restaurant was started in 1957 by two Wong brothers. The regulars would call them Lou Wong or Old Wong — that was how the restaurant got its name.
In the early days, the two look-alike brothers operated a small stall serving noodles to late night diners.
Everyone loved their nga choy kai and word started to spread before more customers started patronising their stall.
Today, the restaurant is run by Wong’s nephew with a team of some 20 workers.
The restaurant opens from 10.30am to 2.30am. Service is fast and every three minutes, one steam-cooked chicken is neatly cut and served.
Lou Wong only serves kampung chicken and woo soh kai. The tender chicken meat is flavoured with soy sauce and garlic oil.
Acquired skill: Restaurant worker deftly slicing up the chicken.It goes well with the fat and juicy bean sprouts that originates from Buntong.
There is another competitor — Oon Kee Restaurant — next to Lou Wong.
While Oon Kee is air-conditioned and allows foodies to dine in comfort, Lou Wong is basic.
Nga choy kai hor fun — a dish that comprises crunchy bean sprouts, tender chicken meat and slippery smooth noodles — is simply a must-try meal in Ipoh.
Lou Wong is located at No 49, Jalan Yau Tet Shin, Ipoh. Tel: 05-254 4199.
