Sun Seng Fatt, Ipoh

Curry Mee is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves.
(Extracted from http://en.wikipedia.org/wiki/Curry_Mee)

Long long time ago, I read about this restaurant from The Star newspaper mentioning that this restaurant exported its curry paste to Hong Kong. Pretty curious to know how it managed to do so, I have long wanted to try it. And finally, on a special occasion, we stopped by this restaurant for a lunch treat, after getting the directions from my Ipoh friend.

There are some newspaper cuttings about the restaurant hanging on the wall of the restaurant.


The main dish - Curry Noodles with Mee and Mee Hoon (Rice Vermicelli)


You can also opt for Hor Fun (Keow Teow).
Shahe fen, he fen or Hor Fun is a type of wide Chinese noodle made from rice.
(Extracted from http://en.wikipedia.org/wiki/Hor_fun)


We also ordered some dumplings.


How can you miss out the white coffee while you are in Ipoh?


The menu and price listings.


The curry mee that is offered here is of a more lemak (coconut milk) variant. It's with light spicy with some pieces char siew served together. I still prefer Penang style of curry mee where it's not that lemak and with nice and fragrant chilli paste (sambal). Though Ipoh hor fun is nice, but I still think yellow noodles and rice vermicelli together are the best combination for curry mee. As for the dumplings, they tasted quite nice, crunchy and fresh.

Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. Coconut milk is a common ingredient in many tropical cuisines, most notably that of Southeast Asia, West African, Caribbean, and Polynesian cuisines.
(Extracted from http://en.wikipedia.org/wiki/Coconut_milk)

Char siu (also spelled chashao, cha siu and char siew), otherwise known as barbecued pork, is a popular way to prepare pork in Cantonese cuisine.
(Extracted from http://en.wikipedia.org/wiki/Char_siew)

Overall, I still like Penang's curry mee the best which has delicate fragrance of sambal and spicier taste of curry soup due to the nice sambal. Besides, instead pieces of char siew, chicken are used and there are long beans and dry tofu. Anyhow, being able to export its curry paste to Hong Kong, of cause there is a certain quality that is offered. :D


Other Reviews :
http://shoppingmumsparadise.blogspot.com/2007/11/sun-seng-fatt-curry-mee.html
http://masak-masak.blogspot.com/2006/04/ipoh-curry-noodles-sun-seng-fatt.html
http://www.wretch.cc/blog/velisian&article_id=1895224 (Chinese)

Some information about Sun Seng Fatt's export:
http://www.franchise.com.hk/franchise_silver/ssf

Address :
Sun Seng Fatt Curry House
No. 28, Jalan SS2/10
Petaling Jaya. (Petaling Jaya branch)

I still couldn't find the address for the Ipoh's main branch, if anyone has it, please share, thanks.

Contact Number :
03 - 7875 0670