Ipoh Ipoh Cafe SS2 Curry Wantan Mee

Back at Ipoh Ipoh Cafe SS2 again. This time for the curry wantan mee, which I’ve heard is fantastic. The pinnacle of curry mee is the one I had when I was 10 years old, at Ipoh, on one of our family trips to Singapore. It was a shop opposite the police station and that bowl defined for me what a good curry mee should be - it had cockles, roast pork, pig skin and even pig blood

Fast forward a few decades until the present - all the curry mee versions I’ve had were the “KL” or Penang type variants. And those were good. KL curry mee, you’d have to have with yellow noodles and/or beehoon- that’s was the way.

And there’s this Ipoh Ipoh Cafe SS2 variant with wantan mee. Which is good overall, but lacked the depth I was expecting.

The broth was thick but too rich (santan) for me. Coconut lovers would enjoy. There was no cockles. Big no for me. The roast pork and charsiew were ok. The chicken drumstick was good. But I’d prefer all those ingredients to be on their own. Maybe just me. It’s analogous to a Nasi Lemak bungkus- pure rice and a good sambal vs a premium Village Park with fried chicken and other condiments. I like my curry mee like the Nasi Lemak bungkus version- where the sambal makes or breaks.

This Ipoh Ipoh Cafe SS2 curry mee is certainly luxurious and velvety with pork skin too. The texture of the wantan mee was salient for me.

Oh, and the fried foochok - that’s the clear winner today. Now that’s a 8/10 item. Whether you dip it in the curry sauce or have it on its own - it’s category defining.

So overall, 7/10. But I’d stick to the KSHF at Ipoh2 and order their side dishes ala carte.