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Direct translations of “lou shi fun” (in Cantonese) would mean “rat noodles” simply because it resembles the tail of rats. Most lou shi fun is a little soft and would not be longer than 2 inches but somehow Yi Poh in Seremban seems to do it differently.

They are known for their long and tangy (just like spring) lou shi fun served in dry style. I was on my way to PD and thought would be nice to stop in Seremban for lunch, I head to Temiang and head to Yi Poh after reading about it on a few blogs.

I ordered the famous dry lou shi fun, their big wantan and a bowl of pig stomach’s soup. The dry lou shi fun is mixed with dark sauce topped with minced pork, spring onions and pieces of char siew (bbq pork) on it. I mixed them up and took it with their special spicy chili sauce and no joke, its really flaming spicy! The noodles are very chewy, tangy and takes a bit of effort to chew. Its as if they have little spring in each noodle and they are really long in size. The char siew is very dry to my liking, not sure if this is the local style. Its not bad, something special but I still prefer softer lou shi fun, hehe..but the price is ok RM3.70 for a big size bowl enough to feed two.

However, I really like their big wantan here, the wantan skin is really soft and the filling is very tasty! At 40 cents each, its reasonable. Don’t mind coming back for their wantan again .

The pork stomach’s soup is just ok, priced at RM2.70 for a small bowl. Taste is quite balance, not too spicy and yet tasty. But the pork stomach is a bit hard, I still prefer the one I had at Huen Kee where the pork stomach is still tender and soft .

Overall pricing here is good, food is not bad and quite special with the springy, tangy noodles but I still prefer the softer ones but really love their big wantan.

GPS: N2 44.044 E101 56.421

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I had heard that Indonesians like to combine words together, taking a few words and joining it into a single. This goes for one of their food, Batagor which really means Bakso Tahu Goreng. I have read that its a food known from Bandung in Indonesia.

Its similar to the Yong Tau Foo… where they mix either fish, chicken or prawns into a paste as filling in the tofu before being steamed, then coated with a barter for frying. Once fried, its then covered with a peanut sauce plus kecap manis!

Taken hot, its really nice! They would usually chop it up and you can choose from the many styles they made it. I paid about Rp5,000 per piece (about RM2.00). The tofu is soft, the paste is yummy and the combination of the peanut sauce and kecap manis is really good!

One thing is for sure, thank god we don’t have the habit of merging words of food together in Malaysia, otherwise char koay teow = chakote, asam laksa = aksa, cendul pulut tapai = cenpupai, goreng pisang = gorsang… hehehe… I cannot imagine that happening .

I first got to know about this place about 2 years back, I was caught at the Pudu roundabout in jam a few times and I noticed just below the roundabout, there’s this claypot chicken rice place with its charcoal stoves all steaming up cooking outside the place. So I got adventurous (as usual ) and gave it a try and had since love it till now .

Today I had a chance to visit Huen Kee again for lunch and I brough along makan kaki Andrew & KC. KL is pretty messed up with traffic today and we got there quite late for lunch and was mad hungry (as you can see from our faces below).

Once you reached the place, you can see their outdoor kitchen where they cook their claypot chicken rice using charcoal stoves giving it a distinctive flavour. It normal to have to wait between 15-30 minutes for the rice to cook and so explains our long faces while waiting .

Besides claypot chicken rice, they also serve the claypot rice with a choice of waxed duck or chinese sausages but I was told today, those options are only available in November when the fresh stock of waxed duck comes from China, can’t wait! Their claypot curry is also very good here and other dishes available are various types of tofu, vegetables, braised pork legs vinegar, pig’s stomach soup, etc.

I order a big claypot chicken rice accompined by the “chung yau tofu”, fried vegetables and a mid size pig’s stomach soup. Together with rice and chinese tea, it works out to about RM 47 for 3 persons.

The claypot chicken rice is cooked simple, rice with dark soya sauce, marinated chicken and most important of all, salted fish! The rice are not too sticky, in fact, as you dish the rice out, you will notice that it doesn’t stick to the side of the claypot and yet its soft and well cooked.

The “chung yau tofu” are plain cold soft tofu topped with oyster sauce, fried dried shrimps, fried garlic and chopped spring onions. Its simple yet very tasty, I especially love the crunchy fried dried shrimp on top!

The pig’s stomach soup is also very good! Its a little spicy but the pig stomach is very tender and soft, its very nice and goes very well just before having the rice. Chicken feet are added to the soup, perhaps this is the base stock?

I would recommend to give this place a try, crowd on lunch time and weekends can be heavy and be prepared to wait a little as it takes time to cook the claypot rice. I wouldn’t say the price is cheap but its good stuff .

GPS: N3 07.965 E101 42.984

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