14 January 2010

Sayong Curry & Laksa Malaysian Cuisine: Ipoh Fried Koay Teow, Sydney (14 Jan 2010)

LG Food Court, Pittsway Arcade
303 Pitt Street, Sydney NSW 2000


Good char factor

If there's one thing I've learnt about Malaysian food is that you need to have a good char factor to bring out the flavour of certain dishes like the Char Kway Teow. I had a disappointing egg style one at Jimmy's Recipe yesterday and should have come to Sayong instead just down the road for their Ipoh Fried Koay Teow (or should that be Ipoh Fried Kway Teow?). It's a generous size and takes longer than a few minutes like Jimmy's to make as it should because it needs to be cooked properly to get the right amount of charring on the noodles and fish balls — it's also cheaper at Sayong. The Singapore Mee Hon is also quite good and not too heavy on the curry and uses super thin rice noodles. It's also a generous size.

SNAPSHOT REVIEW:
PROS: Cheap, Authentic-like, Generous size
CONS: Busy
MUST TRY: Ipoh Fried Koay Teow with green chilli
Other visits to Sayong Curry & Laksa Malaysian Cuisine:
14 Jan 2010 - Singapore Mee Hon, Ipoh Fried Koay Teow
19 Oct 2009 - Char Kway Teow
22 July 2009 - Chicken Rice

Singapore Mee Hon $7.90


Ipoh fried koay teow $7.90
SIMON FAVOURITE :-)


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7 comments:

3 hungry tummies said...

It looks good! and the pickle green chilies say it all!

john@heneedsfood said...

That looks really good. I often forget about that little underground foodhall. Will have to start going back there for lunch

Bean Sprout's Cafe said...

Last time I went there to try chicken rice but unlucky that they ran out of rice T_T Next time I will try Char Koay Teow ..hehe


By the way, I just gave you a blog award on my latest post (hope you haven't received it before) so check out my blog to pick it up :)

Simon Food Favourites said...

hi 3 hungry tummies, gotta love the pickled green chilli :-)

hi john, yeah it's quite often overlooked because it's so hidden i guess.

hi bean sprout's cafe, that's a pity they ran out of rice but hopefully next time. thanks for the blog award, will have to check out. :-)

Anonymous said...

Hi Simon, On the way home from the Central Coast on Sunday we decided to take the 'scenic' route and instead of taking the Pacific Hwy exit, decided to opt for a stopover at Makan at Alice's. The blasted @#$ were shut - not open till the 19th! So, ended up at Temasek in Parammatta, the Char KT was way too hot and not much else. And VERY expensive. Not going there again! Gobsmack'd

Simon Food Favourites said...

hi Gobsmack'd, that's a shame Alice's was closed. sounds like a very disappointing Temasek. i still need to retry their chicken rice which i believe is supposed to be quite good.

Chak said...

The Ipoh fried koay teow from Sayong appeared to be Ipoh Wan Tan Hor. As you rightly commented it is how the chef blend the egg into the sauce. Coming from Ipoh, your photo looked good and authentic. The moment the chef fried the Hor Fun with dark sauce, out goes the authentic taste and appearance.

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