HUGE MALAYSIA STREET FOOD TOUR in Taiping, PERAK- Durian, Prawn noodles and MORE

HUGE MALAYSIA STREET FOOD TOUR in Taiping, PERAK- Durian, Prawn noodles and MORE

I want to get a spoon and start eating
from that pot… today we’re going on a massive food tour all around the state
of Perak in Malaysia get ready for some mouth-watering food
I’m Thomas and I’m Sheena and we’re Chasing a Plate, we hope you’re hungry,
let’s eat! we’re excited to be taking you on a food tour in Taiping and the surrounding
towns in the state of Perak today, our first stop is a halal kopitiam or a
traditional coffee shop that has been here for almost 100 years and we’re here
to try their famous Hainanese chicken chop this is the Hainanese chicken chop let’s see
what this plate is made up of, so we’ve got a piece of, pieces of battered and
then fried chicken, some peas there’s a bit of, bit of tomato here, these
golden fried potatoes, some onion and then it’s all sitting in this sort of
quite thick gravy it is such an interesting dish let’s just go ahead and
try some before that chicken gets too soggy all right so I’m going to get a
bit of that chicken douse it in that gravy and get some potato and some peas
and give that a go Woah that was a really flavoursome so the dish is really simple but the flavours
really sing so that fried chicken is really thinly pounded, so it’s really
tender and then it’s just got that nice sort of slightly crunchy but soft batter,
that gravy is just uh pretty simple but it adds like a real flavour like a
chicken-y flavour and then you’ve just got these peas which are really fresh and then that
potato was so soft this is such an interesting dish I’m going to try some
more, let’s go for some tomato this time mmm it’s just a really simple, comforting,
satisfying dish and it’s so not something that you would expect to find
in Malaysia I didn’t know that this dish existed before we came here and I found
out that, the Hainanese when they were here during the colonial times they
worked as cooks in a lot of the British households so they would sort of adapt recipes and Hainanese cuisine is quite fusion so Chinese and Western, Chinese Indian it’s just really interesting food, that’s
really good I’ve also got a dish you totally
wouldn’t expect to find here in Malaysia and that’s mince on toast this
is such a childhood dish for me coming from New Zealand so obviously in New
Zealand we have a very English influenced diet and this is such an
English meal but it definitely doesn’t look like typical mince on toast so it’s
actually chicken meat so you can see the chicken there then there’s lots of
cabbage, carrots there’s some big peas, a huge bit of
toast underneath which is almost like bread and it’s all in a gravy so it’s,
the breads gone really sloppy and it’s got this incredible, whoa oh check that
out wow this incredibly cooked egg that’s perfect, so we’ll just break that
up, let’s just try some of this there’s not much meat or mince, it’s so different to
what I’m used to like mince on toast for me as a child was always beef mince cooked in normally a tomato type base to it not like this
with just the vegetables, let’s try it hmm it’s quite peppery, I’m gonna grab some
more the, the bread is actually just bread, it’s not toast so it’s really
quite stodgy but a nice piece of bread quite a sweet piece of bread, the gravy
is sort of peppery mmm it’s a really good breakfast dish, it’s
really simple, the cabbage flavour’s quite strong, that gravy flavour with the which
is quite peppery, a sweetness from the bread, that perfect egg, that egg yolk’s just
creeping through all the vegetables that’s adding a nice creaminess, very,
very simple dish no massively bold flavours such an interesting dish that’s
really good perfect way to start this tour and to start the day because this is
breakfast that was a really tasty first stop and kopitiam are one of our favourite
ways to dine in Malaysia they’re just so chilled, relaxed almost nostalgic in their
feeling but it’s time for our next snack one of the most refreshing snacks or desserts
you can find in Malaysia let’s go and get some cendol cendol is the best dessert to cool down
in the heat of Malaysia it’s a shaved ice dessert so you can see
the shaved ice here these are cendol noodles which are a
rice flour, pandan flavoured noodle, it’s all swimming in this beautiful, creamy
coconut milk and then down underneath there’ll be some gula melaka or brown
sugar syrup so you can just see the, the tone changing as I mix it up from that gula
melaka mixing through it, let’s give it a go because it’s rapidly, rapidly
melting, all right I got some noodles and some ice, wow
this is a really good cendol, this stall’s been here for over 70 years
and you can taste that they’ve really perfected it, the coconut milk for me
is the most important thing with cendol because if that’s not beautiful
and rich in flavour the whole thing can seem a bit watery but this is so
coconutty, it’s incredible let’s get one more big spoon, whoa look at all those noodles, all of those pandan noodles you can see the, the coconut milk just dripping off
them let’s get that in, a really floral taste to the pandan it’s just
a really sort of flowery taste the noodles are very soft, this isn’t too
sweet this cendol sometimes they can be very sweet from
the sugar syrup but this one is not very sweet and it hasn’t changed colour too
much so it seems there’s not actually much sugar syrup in this one, so so refreshing the only difference between my cendol and Thomas’s is that mine has got these
big red kidney beans in it as well so I’m gonna give the bowl a bit of a
mix-up and then give that a try alright let’s make sure I get some of those beans in there ohhhh it’s just so refreshing and those beans add a real earthiness and texture to the cendol you can also
add sticky rice which is called pulut here in Malaysia if you want an extra bit of oomph so tasty one of the best tips about cendol is watching it get made, you’ll
always find the stalls on the street front like this so you’ll see the ice
machine which is crushing that ice and then an Uncle like this, expertly
putting the gula melaka and the coconut milk and those pandan
noodles on top of the ice, such a good dessert “terima kasih Uncle see you later, jumpa lagi” our food tour in Taiping today has a little bit of a
running theme and that is that everywhere that we’re visiting seems to have a
really long history so we’re at Malaysia’s oldest coffee mill and it’s been
around since 1933 we’re here to learn how they roast
coffee in Malaysia and they do things a little bit differently so the coffee
goes through two roasting processes so the first process has been done to these
beans in that they’ve just been roasted, they smell so good and now
we’re just about to watch the second phase of the roasting so if you come over here you can see that sugar is being melted over a wood
fire and it’s being cooked for about 20 minutes until it becomes a really thick dark
caramel the sugar’s been cooking for a while and
the coffee beans were just added, they’re coated in that dark, thick, almost burnt looking sugar so that’s going to cook for another 20 minutes the guys are now just shovelling that sticky coffee and sugar mixture out onto a large stainless steel workbench and then they’re spreading that mixture out so it cools really quickly that carpet of coffee and sugar has hardened so quickly and now the guys are just smashing it up into smaller pieces this is the last stage of the process you can see the grinder behind me, they’ve smashed those coffee chips up into smaller chips and then they’ve poured them into the grinder and now it’s been ground into a finer powder the smell is just so aromatic, it’s heavenly after watching that incredible process it’s time to try the coffee so I’ve just got a little cup of their kopi o so the o stands for original and in Malaysia kopi o means black
coffee with sugar, let’s give it a go whoa it’s so sweet, really, really sweet
but I’m not complaining about that it’s almost like a treat, it’s so sweet, it’s like
eating a lolly and the coffee itself isn’t too bold so it’s not the
strongest, fruitiest, boldest coffee, let’s try a little bit more oh it smells almost buttery yeah it’s just a
nice, simple, rounded coffee a really good richness and that sweetness is
incredible and you appreciate it so much when you’ve seen the amount of effort
that’s gone into roasting those beans and that was like there was still a
whole other roast before that, that we weren’t able to film and then the
growing of the beans, their beans come from I think Brazil and Indonesia so the
benas from all over the world to create this incredible drop of coffee and
anyone can come along here and see what we’ve seen this has all been free so
the sample is free and getting to watch them roast the beans this is a really
cool place to visit, super interesting our food tour in Perak continues we’ve
just jumped into the car and we’ve driven about 20 minutes outside of Taiping to Kuala Sepetang which is well-known for mee udang or prawn
noodles let’s go and get a bowl this restaurant’s famous dish has just arrived on our table mee udang, so udang is prawns, mee is noodles so look, there’s one, two, three, four five massive prawns, then you’ve got the noodles
underneath which look like an egg noodle that’s all swimming in a broth, we’ve got
some spring onions, some chili, some fried shallots, I can see some celery, some
carrots just floating around or that might be just more chilli, there’s some
cabbage a whole lot going on there and that’s all swimming in this really thin
broth, so let’s try the broth first just by itself wow wow wow wow
that’s so so prawn-y it’s so deep and rich in that prawn flavour oh, it’s so good, it’s so good, it’s got a
perfect spice level, a perfect sweetness and then that prawn flavour is just kicks
you in the face but in a really rich creamy way considering the broth is
really runny so it’s not a creamy broth there’s no coconut or anything like that
in there but it has almost that creamy texture as if it does, I can’t get enough I
could eat a bowl of that as soup it is so good, there’s this fly just keeps
hassling me ha alright, let’s try some of these noodles ohhhh they’re gonna be
covered in that broth it should be really tasty ohhh mmm coated in that beautiful broth they’re a little bit soft, they’ve still got a bit of chew but because they’re in the hot broth they’ve gone a
little bit soft and you get little like flecks of all those vegetables so that
cabbage and the celery that’s in there I had a fried shallot in that mouthful so it’s
all crunchy whoaaaa that broth is something else, I think Sheena, you’ve got to try
this and and eat a prawn because you’re missing out, get in here quick. After hearing
Thomas rave about that broth I have got to try a spoonful of it, wow it is so
creamy looking mmm mmmm that is a flavour sensation it’s so sweet a little bit thick and then it’s just got that really infused with that prawn flavour
I’m gonna get in and try these prawns they are massive, they’re so big, I’m pushing the bowl away from me a little because I’ve made a bit of a rookie move
I’m wearing a white t-shirt and I just know I’m gonna splash that red broth all
over me so I’m gonna remove the prawn head and the prawn shell over here, all
right so just a rip that prawn body off, the prawn seems like it’s cooked
really well it’s still, like it’s not mushy, all right let’s give that a go mmm wow the prawn is so fresh, still has a
little bit of texture so it’s not mushy, it hasn’t been overcooked and it’s just
so crisp, this bit, this prawn head is gonna be filled with all those prawn
oils so I’m just gonna crunch on that and suck out all of that juice mmmm ohhh this is one of the best bits about
eating a prawn that head and getting all those creamy, custardy oils out,
this dish is a winner we’ve just poked our head into the kitchen
on the way out because we could smell the broth being cooked, there’s this huge pot
and he’s stirring this thick beautiful broth I want to get a spoon and start eating from that pot, incredible we have just stopped at a roadside fruit
stall selling durian and it’s actually durian season at the moment in Perak so
we have bought ourselves a kampung or village durian to feast on so as Sheena said this is just a little
fruit shack on the side of the highway so we’ve pulled in, grabbed a durian and
it’s been cut up for us so she said it was a kampung durian so that means it’s
a village durian so that also means you don’t know what variety it is, it’s just
whatever durian fell off that tree in whatever village so let’s grab some off ohhh wow it’s really, really creamy, so we’ve got one big lobe let’s give it a go ohh that’s delicious it’s really smoky, really creamy
sometimes durian can be quite bitter this one’s not bitter at all
woah you can see on my fingers it’s like a, a custard texture it’s so, so creamy there’s almost no skin, often the skin that
you can kind of see here is is quite prominent but on this one it just falls
apart and let’s just grab one to show you, look I just have to touch it and it just is
absolute creaminess let’s try a little bit more oh man such a good durian, it’s so neat just being able to sit by the busy road, eat the durian this is great and Perak is famous for it’s durian so it’s really good to have some while we’re here. This durian smells so
fragrant I’ve just gonna get in and sample it mmmm wow that’s so custardy and really
sweet sometimes durian has an alcoholic taste, not this one it’s so mellow and beautiful, so durian is a fruit and it’s
known as the king of fruits it is a fruit that people love or hate, we love
it because it is just absolutely incredible, it’s so special, tastes so unusual, almost savoury, creamy, custardy, but some people reckon it absolutely reeks and smells
like dirty old socks, when you’re here in Malaysia though you have got to try it cos
it is incredible. I’m just gonna rip open the durian to get those last lobes out,
oh look at that that is gonna be the perfect way to
finish this durian, look at that big lobe perfect, durian was the perfect ending
to this food tour day in Perak we’re road tripping all around Perak there are
gonna be tonnes more food videos to come so make sure you hit that subscribe
button so you don’t miss out on more food videos, thanks for watching don’t
forget to hit like, share this video and subscribe we’ll see you later
jumpa lagi

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100 thoughts on “HUGE MALAYSIA STREET FOOD TOUR in Taiping, PERAK- Durian, Prawn noodles and MORE

  1. Hi guys, we loved filming these food tour days whilst on our road trip. We found some real gems. Hope you enjoy this one and don’t forget to subscribe for heaps more food videos! Loads more to come from Perak and Kedah PLUS South Korea and Singapore content on the cards too. Hope you enjoy this one! Cheers,Thomas & Sheena

  2. I'm quite surprised that no one told you about the kuih stall at the hawker centre near the market. It sells some of the best kuih I've ever eaten

  3. before sleep watching chasing a plate… and after i wake up i am also chasing my phone to continue watching chasing a plate😄

  4. Hmm… I remember driving from KL in the morning just to get my fix of Mak Jah's mee udang hahahha..and then driving back once I was done. But then, that's just the kind of thing u do for food in Malaysia 😉

  5. Mee Udang for y2012 just RM 11.00..
    12:42 I think this is most WOW from Thomas..
    17:09 correct way to eat durian from Thomas
    18:21 sheena WOW..
    Please drink coconut water after having durian..cheers

  6. Yut Sun is the favorite spot of Perak, Kedah dan Johor Royalties..Taiping is a mining town at the early lots of westerners back at the days living and working in Taiping..that's why you can see lots of western influenced food there..

  7. Sheena really know how to eat Malaysian food now… haha.. that is you must put them together in one spoonful.. its not you eat it one after the other.. when it is served in one plate..

  8. Another awesome that cendol and mee udang looks so sedap! What a wonderfull tasted the juicy prawn head hahaha… oh pls give me some durian looks tasted good that durian kampung…I love durian too..

  9. Hi. Since you are touring perak i suggest you try one malay lobster cafe call woop2lobster, run by mr. Amirul Haziq at Mh Lyfe Cafe at MH Hotel at Sungai Siput Utara, open daily at 8.00 in the evening till midnight, His phone number is 0133097581.
    Their lobster came from Langkawi Island. You may check on youtube, just type woop2lobster. Enjoy.

  10. The cendol will be more delicious if add with red beans, corns, pulut (sticky rice) and certain places in Malaysia they add durian or ice cream. The coffee, well during the British colonization in 19th century. The coffee plantation and manufacturing are one of the most profitable business for the British at the time. Wow, mee udang Kak Jah..I went there before in 2012. It is very delicious to me. The size of prawns is considerably big and soft and fresh even for the small size. That creamy taste is because of the tamarind mixed with chilly paste.

  11. I think you are the kind of durian eater. Personally, many international tourists do not really like to eat durians regardless males or females. In fact, there are some locals do not prefer to eat durians. To me personally I don't like eating durian raw…I prefer to eat something else with durian. For example, eat with hot rice, fresh ulam (vegetables), grilled or fried fish, and of course sambal belacan or budu. But I can't eat it much because I will get headache.

  12. Really really enjoyed this day, guys!
    Hainanese Chicken Chop – By now you know that I'm going to compare current to past so I checked out your experience at Yut Kee. That one had chunks of onion and looked like thighs. This one had a bit of tomato and looked like breast. I think Sheena had similar reaction to both but to me Yut Kee would win out due to the onion. 😀
    coffee mill – Super interesting indeed. That process is unlike anything I've ever seen. Thomas' description as not bold and really sweet would cause me to pass as I like strong. Of course I also love coffee drinks like cappuccinos and lattes when I want a bit of milk but I usually go for black. Still, love seeing the roasting process up close.
    roadside Durian – Very very cool. I am a sucker for roadside fruit and veg stands. Like, even if I know I don't need anything, I'll swing through. In the states, it's usually small farmers who are simply trying to sell surplus to make a bit of profit and it's always more delicious than the grocer. No offense to Thomas. I know your previous life was at an organic grocer. 😀👍

  13. Next time in taiping, do make a stop over at the cashier market. the hawker centre there is absolutely fabulous, a feast of malay, mamak and chinese food.

  14. IKR, its not even "pure" coffee…

    Purist get into heated discussion whether this is even "coffee".

    The last time I went to Kuala Sepetang… the prawns were fresh and sweet but the broth was more "sweet chilli sauce" than sambal… haven't been back since…

    Kampung Durian… not for the faint hearted ya…

    Did you buy the Pomelo?

    Sheena, see i said about the effects of dialects on cuisine right… in this case the hainanese cooks and nannies in the service of the British colonials… Ayam Inche Cabin was Chicken created for the Inche (master) living in the Cabin.

  15. Malay Words of the Day/Malay 101: …  Today words are birds (Burung-burung): …  Burung – Bird …   Jabatan Perlindungan Hidupan Liar dan Taman Negara (PERHILITAN) is the department which control the issuance of hunting permits/licences for all the wildlife including birds in Malaysia. During the mating season there'll be no permits issued for hunting purposes …   Jabatan – Department    Perlindungan – Protection    Hidupan liar – Wildlife (Liar – Wild)    Taman Negara – National Park, like the biggest one consisting of forest areas made up of three states along the common borders of Terengganu, Pahang and Kelantan. Lots of tourism company offering tours at this National Park. In Sarawak, one of the most famous National Park is Taman Negara Mulu. An area of limestones hills with outstanding cave and its tunnels and the cave dwellers (eg bats – Kelawar, Malaysian own Batman, answering distress calls at night for fruits, insects etc). Taman is also garden, like Lake Garden in KL (Taman Tasik) …     Now let's turn our mind to birds …    1) Ayam – Chicken. Rooster (Ayam jantan). Hen (Ayam betina). There are groups of breeded chickens called “Ayam Serama” with its beautiful feathers and there is competitions for it too. Ayam daging (daging is meat, you know it) is the chicken reared/farmed for its meats or eggs. Ayam kampung (kampung is village, you know it too) is the domestic chickens reared freely by individuals normally in little numbers, normally for its eggs. Ayam kampung’s meat is sweeter but less tender than the farmed one. Ayam pencen (pencen as in pension/retiree) is chicken that is past its egg-producing usability. Some of the ayam dishes: Ayam masak merah (Chicken cooked in chilli paste), Ayam Masak Kurma (Kurma is dates, but I don't think dates are even used in this dish) …    2) Itik – Duck. Itik gantung (gantung – hanged) is the ubiquitous duck with honey-glazed skins in Chinese restaurants. Malay normally used it in Gulai Itik, especially in Kelantan. The everpresent salted eggs are made from duck eggs. Too bad (or too good to some) that we don't have foie gras here …   3) Angsa – Goose. There is no golden goose here. There are some people in villages who does the rearing of geese. I don't really know the purpose for it, either for meats or eggs, but I know that they could become a substitute for dogs in Malay houses, barking at the intruders/interlopers …    4) Puyuh – Quail. You should try puyuh masam manis (sweet and sour) too. Quails are tasty to eat alone without the rice, since it is too small and bony and requires full attention while eating it. We call it “ratah” here, meaning you eat it with nothing else, just the thing (quails, chicken), meratah could also means you eat in abundant quantity. Yong tau foo sellers always includes quail eggs in their menus. Telur puyuh sambal is quite tasty too …     5) Burung Unta – Ostrich. Unta is Camel. It got its Malay name probably due to it’s hump. There are some local people who rears ostriches in their farms, and allows visitors to their farms too. Some even sell the meats periodically upon availability …    6) Pigeon/Dove – Merpati/Punai (local species) …    7) Bangau – Crane/Stork. I wish that one day I could eat cranes. White cranes are abundant in paddy plantation regions like in Kedah, or in coastal areas especially mangrove areas like in Perak where the fish/seafood stocks are readily available in abundant quantity for them. Malaysia is a place where lots of migratory crane/stork species sojourns during their winter migrations …    8) Helang – Eagle. In Kedah it is called Lang, where Langkawi got its name …    9) Burung Hantu – Owl. Hantu is ghost. Probably got its name due to its nocturnal activities, just like ghost. Reared in palm oil plantation areas to catch rats, or in paddy plantations too …    10) Cenderawasih – Birds of Paradise. There are several species that are available in Malaysia. Some even make oils from it, whether it is true oil of them or not is another matter though …    11) Burung kenyalang – Hornbill. Mostly in Borneo, especially in Sarawak, where it is a state mascot. I once saw it live, very amazingly, in Terengganu, on an electric pole …    12) Burung Layang-layang – Swallow. Another name of it is burung walit. There are lots of special houses erected for swallow-farming purpose in order to get its nests. Bird nests in Malaysia are normally from swallows, where it is exported in big quantity to China. People also obtain bird nests from caves by erecting bamboo poles to climb and get it …

  16. Sheena and Thomas. Welcome to my kampung. I have been patronising Yut Sun way back in the 70s till now. So sentimental to us from Taiping. Or Tepen by the locals.

  17. It’s interesting to hear Thomas mentioned “Durian can sometimes taste bitter”. Actually, for durian connoisseurs, the durian with a bit of bitter aftertaste is the premium and most sought-after variety, compares to those that are just plain sweet and creamy. Oh, by the way, the ‘O’ in Kopi ‘O’ or Teh ‘O’ does not stand for “original”. The word “O” comes from Hokkien Chinese word for “Black”, so Kopi ‘O’ literally means “Black coffee”. Hokkien Chinese is the oldest Chinese dialect spoken in Malaysia. This is because the earliest Chinese migrants – the Baba Nyonya Chinese of Melaka and Penang who came in the 15th century – speak Hokkien, thus many Hokkien words have found their way into Malay dictionary. Cheers, Wan from Dunedin.

  18. You guys have the best, most thorough food videos. Also I love that you focus on Malaysian food, the best food in the world and I'm not even Malaysian – I just know what's good. Please keep your videos in the 30 minute range. It makes you stand out.

  19. LOL, I love that expression "prawny" ! I know exactly what you mean though, Malaysians are so good at intensifying the prawn flavour that it's not funny. Well done Thomas 🙂

  20. I just love to see westerners that can eat durians and not judging durians by their smells and spiky shape. you guys are the best! subscribed to your channel 🙂

  21. Are you guys still in Perak? Come down south from taiping to kuala kangsar. Around 20 minutes from taiping. I can show you guys some nice food like laksa, cendol, nasi kandar, kopitiam and many more

  22. Wow Finally you come to Taiping… Still in Taiping? I'm live here
    If you're still here i recommend you guys to go try some food at D'Lepak, Popia Basah(under Larut Matang Food Court), Mee Combat, Yong Tau Foo Bomba

  23. I think you guys have not eaten the chendol in Penang. It tastes 100 times better. The Ansari chendol and pasembur were tasteless. Sorry

  24. Hi there Chasing a Plate, really love watching you guys enjoying yourselves by eating your way through Malaysia. Not sure if you have tried this, MEE TARIK (Pulled Mee), its actually from China but was brought over by a Malaysian who really loved the noodles, and they are made fresh. They have many outlets all over Malaysia so depending where you are you can check out the outlets address in this link –

    When your there, i recommend going for one of the Mee Tarik Signature Soup.

  25. you already did patin tempoyak, pais patin and sambal hitam. you should raise your level to sambal tempoyak petai or jering, ikan pekasam and ulam kerdas. those are true malay village food.

  26. Great video! I want to eat those prawns right now. They look delicious. Also super fun seeing how the coffee was made.

  27. hi guys remember me haha I did not wath your vid for like a month because Im busy travelling in malaysia now I gotta soend one day watching your vid 👍👍👍

  28. Hello dear people . I will be going to malaysia from 25 january till 15 february. Will there be alot of rain there ? Should i cancel my vacation ? Or isnt that bad in that period. Pleas help me to make sure

  29. Malaysia is my top no 3 the best Asian country I ever visit in my top 10 Asian country, People in malaysia is so nice & the food is so delicious also malaysia infrastructure is really advanced for developing countries.

  30. Overall an enjoyable look at food from my home state of Perak. But I gotta say – those peas in the Hainanese Chicken Chop are canned peas, not fresh. And 'toast that is almost like bread' and 'toast that is not toast but bread' – I never knew that Westerners do not consider toast as 'bread'.

  31. Durian in Bukit Gantang Perak..mysterious and addictive at the same time a must try when you visiti Kuala Kangsar onwards to Taiping town

  32. Super delicious and awesome dishes you've videod and the food makes me wanna leave the frozen north and head home!! The coffee is special. Thanks. Wonder what you guys will eat when you return home. She'll probably ''cook'' these dishes eh?

  33. I saw the lady did not remove prawn intestinal at the top side, a bunch of dirty stuff inside intestinal.

  34. Omg.. how i miss my hometown, Taiping! Yes.. the chicken chop at Yut Sun is legendary!! Almost all chicken chop in Taiping taste tht good though…. actually there more iconic food there but i understand u guys hv a timeline, hehe…

  35. The best cendol in Malaysia, Ansari Famous Cendol. It was very cheap and still cheap comparing at other place in MY..

  36. Aku pergi mee udang nie 10 tahun lepas..aku tak makan udang..mintak mee ayam..tudia dia punya ayam penuh bersepah..

  37. Ur videos are awesome n makes me hungry all the time,I use to eat alot while watching ur videos,its so alarming for my weight

  38. Omg you went to my dads favourite place for food! Gahhh…. taiping has amazing food. Especially for vegans!

  39. aaaahh… you just missed Bismillah Restaurant and Ipoh Bakery… just around the corner of Ansari Cendol… these two great places is ones of the oldest and still running food business in Taiping… hope you guys have the chance to check these places out… (sorry … my english is bad.. )

  40. Most whites(frankly) i know hesitate when it comes to durians. They even get turned off by the smell. Not you though, Thomas. And I like the way you guys deliver your presentation.
    Liked & subbed. A first for me on a food channel.

  41. Hi thomas and sheena..
    Whatsup guy.. Whos from taiping please like me.. Yeayyy..
    Hi dear thomas and sheena, im now at Muar johor, u must to try "Mee Bandung n Asam Pedas Muar", please come to Muar Johor. N we love u all..

  42. I like the way Thomas eats the durian! Really appreciating the taste and smell, especially for a white dude! I reckon Kampong durians are underestimated compared to the expensive Musang King! I had tasted some really good Kampong durians sold by the roadsides by the Malay folks! Reasonably priced and yummy!

  43. Just finished watching all the Malaysian videos….Brillient, Fantastic, Great content……Share Share Share…!
    Thanks Thomas, Sheena…..really good video series…!

  44. I've just discovered your channel and now am a subscriber! I love the fact that you have 53 videos just for Malaysian food!! Great content and I can't wait for the next video. Cheers😊

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