Restoran Wan Loi Noodles

By SeeFoon Chan-Koppen

When two separate friends repeatedly urged me to check out Wan Loi Noodles, I had no choice but to comply. And I was certainly glad I did as this very conveniently located new eatery in Ipoh Garden South is well worth visiting whether it’s for breakfast, lunch or tea break.

Open from 6.30am for the office crowd dropping in for a bowl of their favourite Wanton Noodles or a steaming bowl of curry mee, the fare at Wan Loi is guaranteed to please. Of particular interest and a sure fire winner are their three types of special handmade noodles named for the seasons with Spinach noodles as Spring, Sesame for Autumn and Pumpkin noodles for winter. These are not unlike Italian Tagliatelle, thick and served ‘al dente’ and can be substituted for any of their noodle dishes for an additional RM0.50. Well worth doing in my books as I love the thick noodles and their cooking styles leaves still that chewiness in them.

Menu items include Shrimp Wanton RM5.50 for 5 pieces; Pork Wonton RM2.50 for 5 pcs; Fried dumplings (Sui Kao) RM4.20 for 3 pcs; Curry Mee with a mild slightly ‘san-tan-ny’ gravy RM5.80 normal RM6.80 large; spicy minced pork noodles RM5.80/6.80; pork ribs mee and a host of other options.

Their traditional ‘pan mee’ with the ikan bilis and minced meat is priced at RM5.30/6.30.

I can particularly recommend their ‘Nam Yu’ deep fried pork at RM5.80, delectable morsels of well marinated pork coated with a light batter, the ‘nam yu’ or preserved red bean curd paste permeating the meat with its fragrance.

Wan Loi closes around 5pm or when their food runs out whichever being earlier and every fortnight on the first and last week of the month they close on Thursday and Friday.

Wan Loi Noodles
29 Jalan S.A. Lingam
Taman Ipoh Selatan
Tel: 016 565 2422 or 016 520 3422

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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