When bro picked me up from the airport last Friday noon, he asked me to join him and
Spare Change for a day trip to Ipoh on Monday. I wasn't too sure whether I would be coping well with the change of the hot climate and hours after being away for two months and told him that I'll let him know later.
Fast forward to Monday early morning....there I was, hopping into bro's car for a day trip. So, straight from San Francisco, I now bring you Ipoh food! We clocked in 7 food stops (there would have been more if not for some of the places being closed!) in total within 4.5 hours in Ipoh - no, we didn't eat at all of them, there were some stops for take away goodies. It will take me longer to blog on all the stops we made than the actual time spent in Ipoh that day! Hahaha...
First Stop - Dai Shu Geok (Big Tree Foot)
Having called Motormouth just the night before, he told me that he'll meet up with us for lunch but since we arrived during brunch time at around 11, he joined us at our intended first stop in Ipoh...curry noodles at Yee Fatt...which was closed (not open on Mondays). We then adjourned to the next venue suggested by
Motormouth, Big Tree Foot - Dai Shu Geok.
Well, I have been to
Dai Shu Geok during one of my earlier Ipoh visit but had gone to the newer extension rather than to the original spot. This time round, we chose the original as I've not eaten at this place yet. Well, we knew the most of the famous eating places in Ipoh would be packed since it was a public holiday but we had no idea how packed it would be till we arrived at this place.
It was a really busy, busy place - almost a madhouse (or mad shack!). There was an endless stream of customers
lining up jostling for pole position to get to the goodies that were placed before them. I left the task of picking the Yong Tow Foo/Yong Liew to the over 6 foot tall Spare Change as he definitely had the advantage and could reach out with his longer hands too! Hey, whatever it takes to get 'em (I stood behind him, assisting in carrying the goodies laden bowls whenever we filled one up). It was a case of "you snooze, you lose"! On the side, one staff would be frying up batch after batch of Yong Liew while another would be busy cooking noodles, plate after plate, bowl after bowl.
Then proceed to the left if you're doing take away or to the right if you're eating there. A staff took our noodle orders and table number and placed the paper onto one of the three filled bowls we had, using one of the Yong Liew as a paperweight :o)
A closer look at the fried goodies - Yong Liew as those locals in Ipoh would call them
