It's been a while since my last visit to Lou Wong, "the most famous in town specialised in chicken bean sprout and kuetiau" and I must say, the quality of the this famous chicken bean sprout and kuetiau or otherwise known as flat noodle is definitely not the same anymore.
I like the chicken bean sprout and kuetiau at the Lou Wong ever since I was a kid, even before I know that Ipoh actually famous for the dish and I only realized about this when I was in university. I can definitely say that the chicken bean sprout and kuetiau in Ipoh taste better than other places in Malaysia, not just because I'm from Ipoh, but because they taste much better, really.
However, my last visit to Lou Wong makes me feel that the quality is dropped slightly or maybe because of the quality of Lou Wong's direct competition, Onn Kee improved. Nevertheless Lou Wong is still part of the Wondrous of Jalan Yau Tet Shin.
During my last visit to Lou Wong, I noticed that the bean sprout that was served is definitely "fatter" and "bigger" and crunchier; however the sesame oil was not enough. When the bean sprout was served, I can still smell the aroma of the sesame oil with the bean sprout, however when it is put into mouth, definitely there is lacking of the sesame oil. I just can't help myself noticing that it taste different.
The same can be said to the chicken that was served on that day - lack of sesame oil, although the chicken meat still as fresh and tender and juicy as before; an indication the business is still doing well with the chicken sold out almost on daily occasion.
The kuetiau or the flat noodle that I ordered taste the way it use to be. The thing about kuetiau in Ipoh is that the kuetiau is not lumpy and sticky like most place outside of Ipoh. According to some people, it's because of the water quality in Ipoh that can properly separate the kuetiau so that it is not sticky and lumpy.
Overall, the bean sprout chicken and kuetiau still taste ok, but if Lou Wong is to keep the title as the most famous in town specialised in chicken bean sprout and kuetiau, then Lou Wong still has a lot to learn from Onn Kei.
I like the chicken bean sprout and kuetiau at the Lou Wong ever since I was a kid, even before I know that Ipoh actually famous for the dish and I only realized about this when I was in university. I can definitely say that the chicken bean sprout and kuetiau in Ipoh taste better than other places in Malaysia, not just because I'm from Ipoh, but because they taste much better, really.
However, my last visit to Lou Wong makes me feel that the quality is dropped slightly or maybe because of the quality of Lou Wong's direct competition, Onn Kee improved. Nevertheless Lou Wong is still part of the Wondrous of Jalan Yau Tet Shin.
During my last visit to Lou Wong, I noticed that the bean sprout that was served is definitely "fatter" and "bigger" and crunchier; however the sesame oil was not enough. When the bean sprout was served, I can still smell the aroma of the sesame oil with the bean sprout, however when it is put into mouth, definitely there is lacking of the sesame oil. I just can't help myself noticing that it taste different.
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| Bean sprout which is "bigger" and "fatter" and crunchier |
The same can be said to the chicken that was served on that day - lack of sesame oil, although the chicken meat still as fresh and tender and juicy as before; an indication the business is still doing well with the chicken sold out almost on daily occasion.
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| Lou Wong famous chicken surrounded by the aromatic sesame oil |
The kuetiau or the flat noodle that I ordered taste the way it use to be. The thing about kuetiau in Ipoh is that the kuetiau is not lumpy and sticky like most place outside of Ipoh. According to some people, it's because of the water quality in Ipoh that can properly separate the kuetiau so that it is not sticky and lumpy.
Overall, the bean sprout chicken and kuetiau still taste ok, but if Lou Wong is to keep the title as the most famous in town specialised in chicken bean sprout and kuetiau, then Lou Wong still has a lot to learn from Onn Kei.
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