By Vivien Lian
The way Porridge or congee is still done in Ipoh is by mixing blanched pig offal with chopped fried intestines, drizzled with garlic oil. You can also order fish wings separately; it is also done the same way. Fried intestine is fresh and crunchy, and very well fried. For the squeamish ones for whom offal is anathema, they also have chicken, fish head and century egg porridge.
For more locations to eat Congee, be sure to buy the “Foodie’s Guide to Ipoh’s Best Eats 2” from October 20 onwards.Restoran Kar Heng
15, Jalan C. M. Yusuff,
Taman Jubilee, 30300 Ipoh.
12.30pm – 6.00pm, Sunday closed