133 New Bridge Road
#B1-52A Chinatown Point
Singapore 059413
Wednesday:
Closed
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🍴❇️ Lunch at Lou Yau. Pen Cai Set with rice, side dish ngoh hiang and barley drink (S$13+). Pen Cai is a traditional one-pot chinese dish and consist of seafood ingredients (prawn, fish maw, dried oyster, roast pork etc.) and veges eaten during the festive season like Chinese New Year.
📍Location:
Lou Yau (B1-50A)
Chinatown Point
133 New Bridge Rd
Singapore 059413
Not Malaysia standard of course (maybe about 65%), and the MTM is not cooked inside the claypot, but this dish is really very difficult to find in SG. The crispy pork lard and the killer sambal doesn't hurt either! Even tho the MTM isn't very prominently featured on the very cluttered menu, I think it is the best dish at this chain (several locations). Their ipoh hor fun is surprisingly bad for a signature dish.
Noodles were springy enough, and the sauce had a slight sweetness to it. Chili is separate, so it won't be too Hot for people like me! Best part? That egg! 🍳
Horfun strips were finely made, and the bowl was generously strewn with Yong Tau Fu items. Curry gravy was so-so, rather bland for my liking. I shall try their signature Beansprouts Chicken or Braised Meat Noodles the next time instead.
Nga Choi Gai or Bean Sprouts Chicken (芽菜鸡), is one of the old-school dishes that come to mind at the mention of Ipoh’s famous cuisine. Here's a photo of boiled kampong chicken. Read more :http://www.misstamchiak.com/ipoh-lou-yau-bean-sprouts-chicken/
Kampong chicken, plump beansprouts & smooth horfun transported from Ipoh.
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