Chinese noodles, topped with curry sauce and a variety of poached or curried meats, is an Ipoh specialty which I simply adored.
My past forays into Ipoh's curry noodles scene included Xin Quan Fang (http://chowhound.chow.com/topics/840660) with its hour-long queues, and Keng Nam (http://chowhound.chow.com/topics/626043), both of which offered utterly delicious spicy noodles topped with 'char-siu' (caramelised BBQ pork) and poached shrimps.
Yesterday, we opted first for Sun Seng Fatt (Est. 1980), one of the front-runners in the best-curried-noodles-in-Ipoh stake.
What I loved about Sun Seng Fatt: bright, clean, airy and spacious - a rarity among Ipoh's coffeeshops, which are mostly old, crowded, dark & dank. Fresh egg noodles are coated with a tasty curry sauce (Indian-influenced, from the taste of its obvious use of curry powder in its cooking), thinly-sliced 'char-siu', crunchy beansprouts and poached shrimps, and garnished with fresh mint leaves. I had a cup of the famous Ipoh 'pak ka fei' (white coffee) - not the best in town, but adequately fragrant, thick & frothy. The chap who took my order was a former back officer who gave up his desk job to run this restaurant. He spoke flawless English and, like the other waiters, took my order using a PDA.
Second stop: Sun Yuan Foong, actualy more famous for its white coffee - but I was curious about its version of curried noodles. The one here was totally different from previous ones I'd tried in Ipoh. Sun Yuan Foong's version used al dente hand-made noodle, which has a thicker, less pliable texture. Its topping is a delicious, thick curried chicken. One can also opt for curried pork, or both. I had both - and loved the combination of pork and chicken meats, heavily spiced, with kari leaves lending an intoxicating fragrance.
How do they compare - I liked preferred Sun Seng Fatt's for its lighter taste, and fresh ingredients.
Sun Seng Fatt
32, Jalan Pasar,
Sin Yuan Foong
17, Jalan Bandar Timah