Perhaps it’s about eating where locals eat. The further we get from the town centre and other tourists, the less we feel like tourists ourselves and more like adopted locals – with our friend the Ipoh boy as the ringleader.
Notoriety isn't a guarantee of recognition, however. While we assume every Ipohan knows the place, another local friend has never heard of it. She asks her parents. They tell her the restaurant is too far and too expensive. The lines are too long. They prefer to eat in their own backyard.cuti-cuti MalaysiaI’ve been to every state multiple times and I still get lost when I return to my hometown. Fortunately for us, our Ipoh guide’s greatest fear never materialised. There are no lines.
We are seated swiftly and discuss what to order. Food allergies shape our menu for the evening; someone can’t eat prawns so we have to skip a platter of their popular cheesy prawns.clams, steamed simply to retain their sweetness; bouncy fish balls, made from and shaped by hand rather than machine so every bite produces that “QQ” mouthfeel; steamed fish and some greens.
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