Post by Chiefeater Khor Hui Min

I had the Chee Cheong Fun with mushroom meat sauce at Restoran Shin Hing in Taman Kar King, Ipoh. My dad had the Chee Cheong Fun with teem zheong (sweet red sauce). This mushroom meat sauce was thick. It had ample mushrooms and minced meat and it was flavourful. Both plates of Chee Cheong Fun cost RM4.50 each. You can try if you pass nearby. For drinks, I ordered iced white coffee and my dad ordered hot tea.

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What's the Difference

Ipoh style chee cheong fun is different from the ones in Penang and Kuala Lumpur in a few ways. Here are some key differences:

Sauce: The sauce used in Ipoh style chee cheong fun is lighter and slightly sweeter compared to the versions found in Penang and Kuala Lumpur. The sauce in Penang is typically more savory and made with a mix of sweet and spicy flavors, while the sauce in Kuala Lumpur is usually thicker and richer.

Toppings: The toppings used in Ipoh style chee cheong fun are often simpler and more minimal compared to the versions found in Penang and Kuala Lumpur. In Ipoh, the dish is often served with just a few simple toppings, such as chopped scallions, sesame seeds, and fried shallots. In Penang, it's common to find chee cheong fun served with a variety of seafood, such as shrimp and squid, and in Kuala Lumpur, it's often served with curry sauce and tofu.

Texture: The texture of Ipoh style chee cheong fun is generally softer and smoother compared to the versions found in Penang and Kuala Lumpur. In Ipoh, the noodles are often thinner and more delicate, while in Penang and Kuala Lumpur, the noodles are usually thicker and chewier.