Knowing my quest to find good chicken rice in KL, many of my KL-lite friends have recommended that I try this famous Hainanese chicken rice spot along Jalan Gasing in Petaling Jaya, KL's very busy satellite town. I finally managed to do so this evening.
New Restaurant Ipoh Chicken Rice (新怡保滑鸡芽菜) is 36 years old this year, it's expanded to occupy 4 shop-lots from the original one at the same spot. Business, according to my friend, an old KL hand, has quietened down quite a bit, as younger generation KL-lites opt for trendier eateries over traditional eating spots.
What we had this evening:
- Poached chicken (白切雞) over sliced cucumber, drizzled with a light soy-sesame sauce and sprinkled with curly strips of finely-julienned scallions. We chose the "normal" chicken over the yellow-skinned, chewier "kampung" or village chicken. Tasty!
- A plate of fat, crunchy quick-blanched beansprouts (芽菜), also drizzled with the same soy-sesame sauce, plus perhaps an addition of a smidgen of chicken fat, then topped with crisp golden-fried shallots. These were nice, though of a different variety from the famous type one finds in Ipoh, where the *best* rendition of this dish can be found.
- A bowl of pork balls in an Ipoh-style chicken-shrimp-flavoured consomme. These pork balls are the springy, bouncy type where the pork forcemeat is mixed with tapioca flour. The soup was also sprinkled with crisp-fried shallots. Good, but not great - mixing shrimp, chicken and pork flavours resulted in a pretty odd taste combination.
- Poached chicken livers & scallions. I loved this, not a healthy admittedly.
- Ipoh "hor fun" or thin rice noodles, served in shrimp-chicken consomme. This is a classic Ipoh combination - "hor fun" with sprouts and poached chicken.
- Chicken rice: this is supposedly one of the best Hainanese-style chicken rice in KL. I found it extremely disappointing - lacking in ginger, garlic and scallion flavours, and absolutely *no* pandan scent - in Singapore, it would have been one of the *worst* chicken rice I'd ever had - lacking in both scent and flavour. It's also coloured yellow, perhaps from the addition of margarine, which I understand is a popular technique when cooking chicken rice in Malaysia.
Looks like only Loke Yun in Ampang (http://chowhound.chow.com/topics/865070) lived up to my expectations of what good Hainanese chicken rice should be here in KL.
New Restaurant Ipoh Chicken Rice
107, Jalan Gasing 10/1
46000 Petaling Jaya
Tel: + 603-7956 0958
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