Ipoh-style chee cheong fun is classic comfort food: rice noodle rolls doused in mushroom gravy, topped with slivers of shiitake, shredded chicken and crunchy green chillies. While this is the common defining characteristics of Ipoh-style chee cheong fun, not many know of another version which uses curry in addition to the mushroom sauce. For that, there’s Mushroom Curry Chee Cheong Fun on the third floor food court of the Sungei Way morning market. It’s a rare dish; stall proprietor Kim Leow says that not many know how to make it anymore. Leow herself inherited the 44-year-old business from her parents, who were taught by an old lady who used to sell the dish in Ipoh. To make the silky mushroom gravy, Leow says she uses anchovy and pork loin broth as base. No wonder the queues keep coming.
Mushroom Curry Chee Cheong Fun
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