RESTORAN LOU WONG TAUGE AYAM KUETIAU

After leaving Penang, on our way back to Kuala Lumpur, we had our dinner at Ipoh city famous landmark, Restoran Lou Wong Tauge Ayam Kuetiau. The huge signboard on both sides of the shop, of yellow, red and green colors just scream out at us, to patronize their place. The restaurant was a hive of activity, taking of orders, clearing of tables for next customer and non-stop movement of food and drinks! We were ushered to two tables after a waiting time of about 15 minutes. Orders were quickly taken and the food and drinks were delivered just as fast-very efficient!

The side of the shop-look at the signboard.

Steamed chicken with their grade A secret sweet soy sauce-garnished with spring onion and coriander-was smooth, tender and meaty-rm34/

Bean sprout -was fresh, fat and crunchy with every bite-must be the clean mountain stream water-has the same soy sauce dressing as the chicken-rm7.50/

Mixed ball soup-fish ball-was firm and springy and meat ball-was meaty- tasty chicken soup-rm6/.

Bought a salt baked chicken-rm16/ and a salt baked duck-rm23/ from this shop across the road.

Total bill:rm120/

Located at no:49, Jalan Yau Tet Sin road junction.IPOH.

HEALTHY BREAKFAST

Mee suah is a versatile noodle.you can cook it in
a variety of style.it is made from wheatflour. for
the Hokkien people the mee sauh is a must for
birthday.it can be cooked in many styles..soup or dry.
first you need fish stock soup
bring it to a boil, add in vegetables, fish balls
sliced fish, and in the mee suah and it is ready
to be serve. no msg just add a few drops of
olive oil to prevent the mee suah from being
sticky.

below are two types of cooked mee suah:












mee suah noodles















sliced garoper fish















choy sam















white cabbage















home made fish paste















fish balls white cabbage mee suah















sliced garouper fish meat with choy sam mee suah