Mention the name Ipoh, the state capital of Perak, and many Malaysians will say it is the place to find good Chinese food. Some claim this specially-tasty food is the result of Ipoh’s “hard”, high-alkaline water, as the town sits on top of a large karstic formation. Ipoh is also famous for its tasty light and dark soya sauce.

The most famous dish in Ipoh is the flat rice noodles called Ipoh “Hor Fun”. There are two ways of preparing these succulent white noodles. Sar hor fun is served in a clear chicken and prawn soup with chicken shreds, prawns and spring onions. The alternative is Chau hor fun, where the noodles are fried with a little dark gravy. It is also different from the Cantonese-style Wa Tan Ho which is completely immersed in clear, egg-starch gravy.

When in Ipoh, you should also try the Bean Sprout Chicken and Hainanese Chicken Rice. In Cantonese, it is called nga choy kai. The alkaline water also produces shorter, thicker and tastier bean sprouts – essential in Chinese cooking – which are difficult to find elsewhere. The boiled chicken is served with soy sauce and a little sesame oil.

Ipoh is also famous for its Dim Sum. These dumplings are typically served for breakfast or lunch and enjoyed by the Ipoh locals. With a wide spectrum of choices, from sweet to salty, it includes combinations of meat, vegetables, seafood, as well as desserts.

Another popular breakfast dish is Ipoh Chee Cheong Fun – this dish consists of large flat pieces of rice noodles which are steamed, rolled up and served with sweet or spicy sauce. Here, it is served with minced pork sauce and mushrooms, topped with preserved green chilli, a sprinkle of deep-fried shallots and sesame seeds. The Cuttlefish Vegetables (Yau Yee Oong Choy in Cantonese) is a dish of boiled, sliced cuttlefish served on top of a bed of blanched green kangkung with a large helping of sweet and spicy sauce on top. Kangkung is a semi-aquatic tropical plant grown as a leaf vegetable known as water spinach, water convolvulus or water morning-glory.

A special way of cooking by wrapping a whole chicken in paper is how the Salt- Steamed Chicken is produced. The chicken is marinated with salt and certain Chinese herbs, then steamed for several hours. The meat remains tender and the essence of the chicken is preserved using this method. The combination of salt and herbs gives the meat a unique rich taste.

Ipoh is also famous for its fruits. While driving along the back roads of Perak, stop to sample some of the seedless guavas, pomelos and durians. The pomelos are sold along Gopeng Road (the old Route 1 that links the towns in Perak and neighbouring states). These stalls cater mainly for tourists driving into Ipoh. Alternatively, go right into the Tambun- Ampang area where most of the pomelo plantations are located to have more choice.

Another well-known Ipoh speciality is preserved nutmeg which is eaten as a savoury snack. The fruit is sliced then preserved in a light syrup. These make popular gifts forfriends and relatives.

If the long drive is making you sleepy, stop and have a delicious, aromatic cup of their famous White Coffee, found in abundance in the Old Town of Ipoh. The coffee beans are specially roasted with palm oil margarine which results in the distinctive aroma, taste and texture. The colour of the coffee is a few shades lighter than normal coffee hence the unusual name.