IPOH, Sept 26 — It’s not nga choy gai (bean sprouts chicken).
Nothing that obvious. It’s not even the restaurant’s signature dish but its simplicity is precisely what wins us over: free range kampung chicken steamed with goji berries and garnished with an avalanche of julienned green onions.
The chicken’s natural essence — now a precious, reduced liqueur — seduces us. Just a spoonful for each person at the table, no more. But it’s enough.
You would be forgiven if you imagine Ipoh is all about the aforementioned nga choy gai (not overrated but perhaps a tad too pervasive) or agonising over which shop to visit at Dim Sum Street.
It’s certainly what I, as an outsider, thought too.
Hence the joys of a long-awaited weekend staycation, some time away with friends we rarely see (the…