A Dash of Spice and All's Nice for Breakfast

By Christina Kim - June 03, 2016


One of the best things to do when exploring a place is to sample the tastes from their local fare, for there is no better way to know a place than through the palates (and stomach, of course).

Food can be one of the best giveaways on the local lifestyle; a sure sign of the way the community lives and thrives on based on their choices of feeding themselves.
From the ingredients they use in their cooking to that ratio of mix before they put the spoon into their mouths, there is so much the local cuisine could tell us about the people and the place itself.

It is an easy one, for everyone loves to enjoy a good round of eating wherever they go and whenever they can; traveling or not, and with three meals in a day (or more when you're traveling), the opportunities are aplenty.


I personally love the first meal of the day; looking for the places and the types of food the locals have at the start of the day to break that fasting window from their night slumber.
(Perhaps it is also because I am an early bird myself, that everything to do with the emergence of the sun to mark the beginning of a new day just somehow appeals to me)

Besides, the first meal of the day is important and there would be more emphasis; perhaps even varieties when it comes to awakening one's senses, or so I think (no?)

At a glance it may seem as though the town of Kuala Lipis had less than the usual offer of gastronomical fare (or you are just comparing it to the major cities, unfairly), but what the town lacks in the quantity of the different places hosting the varied food fare, it makes up in the uniqueness of the flavors offered.

All under one roof.

True, there are not that many places but there are still a few local haunts to satisfy the morning appetites in the form of foodcourts and complex.
Okay, not that many, but there are still food arenas sharing their abode with the local businesses, such as this place here in the old town.



One of the local's favorite haunts for breakfast, or all day.

Stalls are lined along the sides of the staircase which make up the main structure of the complex, yet the diners are unperturbed by the spaces where they are ushered to; sticking to the sides while perched on their stools as they bend over to taste their food.

It is quite an interesting sight, and resonates so much with the lively spirits among the locals making up the morning atmosphere right here.

That is what I meant with the local culture and lifestyle, which provides so much insight into the real way of local living.

Don't expect too much or even a wide international fare, though the choices here are still ample to satisfy appetites of many (trust someone who is a picky eater, for even I could find something to keep me happy).

Fresh fried pastries from the confectionery - you can't miss it, there is only one here and it is bustling with the people crowding its stall as the stall owners rush to the attention of each and every one of the customers.


Their pastries are fresh from the oven and selling like hot cakes.
Yes, if there is ever a time the term hot cakes applies, this would be it.

One of the bestsellers is the Siew Pow (Fried bun with stuffed barbecued minced pork)

Perhaps many would think that the best Siew Pow came from Seremban, but Lipis is not depriving their people with that luscious fill of stuffing packed with their own juicy flavors into this bundle of delicacy; perfect for a mid-morning or afternoon snack.
(Or anytime of the day when you feel like having one, as you please)


It goes without saying that it's best when it's hot, and fresh from the oven.
Just pop it even as you pay, or so they say.


The most famous local specialty here; aside from the Hakka Mee which we did not try (yet), and also touted as the best in the whole of Kuala Lipis is the Char Koay Teow.
(Stir-fried flat rice noodles)


This is the best place to have Char Koay Teow, or the best Char Koay Teow in town; whichever the order that comes first.

A local Malaysian favorite which can be found in most places, though famously branded for its reputation from the north (we are talking about Penang which is hailed as the Land of Char Koay Teow), is also well-defined and presented by the town of Kuala Lipis.

Again, there is that distinctive flavor which makes it onto Kuala Lipis's own plate.


Perhaps all that stir-frying and tossing of the noodles on the wok, in capturing that very essence of wok hei may not be all that different when it comes to this favorite plateful of noodles (flat rice noodles with bean sprouts); but the locals here have their own way to enjoy and distinguish their favorite dish from the rest of the nation.

That lies in the way they eat their Char Koay Teow.

Okay, maybe not all that different or significantly unique, but still, they have their own style.

That is, to pour that small plateful serving the chili sauce (homemade) over the fried noodles when it is served and mix it all together.


It is just that simple.

After all, there is no need to complicate a simple meal to warm up the digestive system early in the day and I am sure that taste of chili delivers a sufficient amount of warmth to perk one up.

Just a plate of spice and order everything else that is nice, and all is good to set you for the day. 
Besides, have you noticed that when you are traveling, everything does tastes good, don't they? 
That's why the grass, or the food is always better somewhere else.

And, just for the note, not all Char Koay Teow are made to be the same, don't you think?


*Author's Note: 
This is not a sponsored/promotional post, and solely based on author's personal opinions and do not represent the general public. 
Experiences vary from one individual to another.
You do not have to agree with me.

Art Direction and Photography Styling by Me.
Photos/Videos all belong to me and are copyrighted.
Please kindly ask for permission if you need to use any of my images.

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