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Paloh Lok Lok

Finally we can now eat Lok Lok in Ipoh without standing out on the street. Essentially a hawker specialty, Lok Lok, where all the food is on skewers and we cook it in pots of either stock or water, dip into a variety of sauces amidst a cornucopia of choices.

At Paloh Lok Lok the selections are staggering with around 60 types of meat, fish, shellfish, vegetables and noodles to choose from and sauces ranging from satay to chilli sauces from Lenggong, Kampar, Ipoh, homemade sambal belacan, dried prawn sambal, to sweet sauce and more. For those who love cockles, here you’ll find the biggest and cleanest ones fresh from Pantai Remis, cleaned and skewered for you. Choose from more than 15 types of noodles, 5-6 types of vegetables, 5-6 types of mushrooms. And we mustn’t forget the braised offal like intestines and pig’s ears and curried pig’s skin. All the skewers are marked with a colour: Red at RM1.20; Yellow at RM1.50; Green at RM1.80. A recent meal for four where we had masses of food with each person helping themselves to whatever they fancied came to RM80. A total help-yourself foodie paradise.

The only improvement I would suggest to the management is to change their fluorescent tubes from bright white to mellow yellow.

Paloh Lok Lok
10, Pusat Perdagangan Canning 3 (next to Thai Temple)
Tel: 012 507 6876 (Mr Yong) 012 512 6032 (Mr William)
Business hours: Tuesday-Friday 4-11pm; Saturday 2pm-11pm; Monday off
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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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