If you've ever been around Ipoh's oldtown, you will most likely be aware that Ipoh plays host to a myriad of local delicacies in which people -near and far; travel to have a taste of. From the famous smooth flat noodles with shredded chicken served in broth (Khai See Hor Fun), curry mee (dry or soupy), egg toast, white coffee, egg custard pudding and beef noodles, just to name a few, the town of Ipoh boasts of many gastronomical delights.
But amidst the famous local joints and coffee shops such as Thean Chun, Kong Heng or Nam Chau which are known to many, nestled along an alley which many has passed but few has paid attention to, lies a food joint bearing the name, Yik Sun Hakka Mee. And as the name aptly suggests, Yik Sun Hakka Mee specialized in cooking and dishing out dishes revolving around Hakka heritage, particularly when it involves noodles.
Albeit a little similar to kolo mee of Sarawak and also wan tan mee, closer scrutiny will reveal instances where the Hakka mee is deemed as an entirely unrelated dish. Slightly wider than the noodles used in kolo or wantan mee, the home-made Hakka noodles in Yik Sun is chewy, smooth and light on the stomach. In essence a dry noodle dish topped with mince meat when served, Hakka Mee is often times accompanied by an assortment of side dishes such as fish or meatballs, Yong Tau Foo (beancurd with fish paste fillings), sliced okras or aubergines along with others. But in Yik Sun Hakka Mee, they bring yet another wow factor onto the table as well, in the form of beef soup.
Acting as a separate dish to compliment the rather plain look of the Hakka Mee, the beef soup is both sweet and savory in taste, with copious amount of beef slices swimming about in the broth. Braised in the broth itself, the slices of beef are tender and soft, contrary to the chewy bite of the noodles. Garnished with coriander leaves for added aroma, the beef soup is a must have, even if you choose to forgo the noodles.
