Singapore is a melting of diverse cultures and ethnicity. You can find food from other countries without traveling overseas. Located at Chinatown Point, Ipoh Lou Yau Bean Sprouts Chicken (忆保老友豆芽鸡) offers the authentic Ipoh Bean Sprouts Chicken, a dish synonymous with Ipoh, an old town in Malaysia. Affectionately known as 'Nga Choi Gai' in Cantonese to food enthusiasts, this signature dish is famous among locals and well-travelled global foodies.
The Ipoh Hor Fun (photo above) comprises steamed white chicken, bean sprouts and noodles. Steamed white chicken, fresh from the kampong (rural village), tastes more succulent than farmed chicken. The special condiment made from light soy sauce, sesame oil, coriander, shallots and chilli complements the protein and further elevates the gastronomic crescendo. The bean sprouts are short and stubby in appearance, but deliciously crunchy, especially it is flavoured with light soy sauce and white pepper. Accompanied by the moist and tender kampong chicken and slippery smooth noodles, they form a delightful burst of flavour that will leave you craving for more. (Food rating: 4/5)
Similar to the local Hainanese Chicken Rice, the Kampong Chicken uses fresh poultry which tastes tender and juicy. The special sauce comprising light soy sauce, sesame oil, coriander, shallots and chilli complements the chicken perfectly. As this dish did not come with rice, do remember to order yourself one to complement this mouthwatering chicken. (Food rating: 4/5)
Ngoh Hiang (五香), also known as five-spiced meat roll, is always a family favourite during the Lunar New Year. While the Teochew version comes with yam (taro), the above meat roll is the Hokkien version. The five-spice meat mixture is placed on a beancurd skin and then rolled, similar to the Chinese spring roll. The roll is then deep-fried, creating the crispy crust with tender, juicy meat inside. At Ipoh Beansprout Chicken, the meat roll is extremely delicious. The beancurd skin was crispy and had a little salty, whereas the meat inside was juicy and flavourful. Combined together, the Ngoh Hiang was superbly delicious. The only disappointment was the condiment used to complement this dish. The restaurant used the garlic chilli which was most suitable for the steamed chicken for the Ngoh Hiang that I felt that it was not suitable. However, eating it on its own was already heavenly. There is no need to request for any condiments. (Food rating: 4/5)
The Mixed Braised Platter consists of braised bean curd, pork belly and egg. Braised in superior soy sauce and spices for long hours, the bean curd, pork belly and eggs soaked up the flavours that were totally ambrosial. Texturally, bean curd was firm and the outer skin was dark, implying that it was braised for many hours. The pork belly was soft and tender. The accompanying sauce was rich in taste but also fragrant to the point that you would simply love it. (Food rating: 4/5)
Address: Chinatown Point, #B1-52, 133 New Bridge Road Singapore 059413
Ambiance: The place was shared with Hill Street's famous coffee house. We came at dinner time and the crowd was manageable. You can choose your seats and enjoy a nice conversation without straining your ears.
Recommended dishes: Kampong Chicken, Mixed Braised Platter