Malaysian father-and-son hawkers Steven, 47, and Jacky Cheah, 23, have attracted a following for their Ipoh curry mee at their stall Jian Zao Ipoh Curry Noodles in Ang Mo Kio since opening last September. Three weeks ago, they expanded with a second outlet in Jalan Besar, where the elder Cheah (a former SBS bus captain and third-gen hawker whose family specialised in Ipoh curry noodles) also whips up roast pork, char siew, chicken and duck alongside curry mee. The meat can be enjoyed as toppings on your noodles – priced identically to the AMK branch, starting at $4.50 for the soupy or dry version – or with rice. Think chicken rice ($3), char siew rice ($3.50), roasted pork rice ($3.50) and duck rice ($4).
It’s no random pivot. The house-made roasts are a replacement for the supplier-bought meat toppings that characterise Ipoh-style curry noodles. And that’s why the new outlet’s signboard is rather confusing, with a mix of curry mee and roast meat images crammed on it.
Meanwhile, the original Ang Mo Kio outlet is now helmed by Jacky and will continue to serve only noodles.
All photos cannot be reproduced without permission from 8days.sg