One of very few authentic Malaysian restaurants in Los Angeles, and I snagged three big bags of takeout.
It's enough food for days and it all reheats beautifully, but I recommend getting sides with the Roti Canai as the best way to try more than one main without filling up too fast. The original curry dip sauce is surprisingly tart with tomato, a fresh breath on a fluffy bread. Eat that sauce-soaked okra with relish.
The Beef Rendang is chunks of shreddy, tendinous beef. The braising melts the connective tissue to make it a gooey bliss.
Chicken Curry is robust but smooth, a mild and savory delight. I'd order both again every single time.
But I wouldn't get the Char Kway Teow again - it's a generic drunken noodle done right, with small chunks of chicken and shrimp, emphasis on generic.
Onto the main event, a Singapore Style Hainan Chicken Rice. The meat is tender, the skin has that delightful, almost-gelatinous slime. The rice is fragrant, and the sauces are boldly garlic, chili, and soy. Dip one, dip two, dip all three for the best of the bunch.
Kaya Toast is like a dessert, a jelly spread that channels a tropical dulce de leche with a texture like red bean paste ending in coconut notes.
H.K Style Buns with butter are covered in a thick pineapple crust, cut and crammed with a mattress of butter so thick you think it's cheese. They're good buns, but I'd rather have more kaya toast.
Yum yum, no wonder they made the Michelin mentions. I've had a lot of this stuff at Sampang, etc, but Ipoh makes them shine. The execution is exquisite, and their attention to detail is second to none. It's a street food-feel but with 5-star quality.
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