Ipoh’s legendary Cowan Street Nga Choy Kai takes a Chicken Rice Meal to the next level.
Little did anyone think that the simple combination of poached chicken and blanched beansprouts would be the piece de résistance everyone loved.
No visit to Ipoh is complete without a meal of Nga Choy Kai sprinkled with chopped scallions.
Contents
3 Secrets to a Great Nga Choy Kai
First is the Cantonese style of poached chicken.
Second, the secret sauce combines rendered chicken fat, sesame oil, shallot oil, and good soy sauce.
Third, Ipoh’s taugeh is the king of bean sprouts in Malaysia. The water is unique because of the abundance of hard limestone.
To eat it, you can pair the meal with the silky smooth Koey Teow (Flat rice noodles).
My favorite meal—Cowan Street Nga Choi Kai paired with smooth, aromatic Hor Fun soup!
Historical Background
Cowan Street Ayam Tauge & Koitiau is a well-guarded secret among locals.
This family-run eatery, led by Uncle Meng and his wife, has been serving its signature poached chicken for decades.
Unlike commercialized counterparts, it stays true to tradition with bean sprouts and koitiau (flat rice noodles).
No one knows its exact founding year except the owners.
Even Ipohite friends tell me that they have been eating there since childhood.
My first taste of the Cowan Street Nga Choy Kai was over 35 years ago.
The old pushcart stall started in the vacant land opposite this shophouse at Cowan Street, Ipoh
It was long before I started recording my eating adventures on my food blog.
And over the years, I have grown accustomed to the quirkiness of the shop’s closing days.
For consistency in taste, the shop’s original recipe never waivers.
The exact cooking methods (and, dare I say, the same pots and stove remained) as this humble eatery continues to offer a taste of Ipoh’s rich culinary history.
Secret to Nga Choi Kai Popularity
What sets Cowan Street apart?
It’s the meticulous preparation of the Cantonese way of poaching chicken.
The right temperature results in tender perfection, with the retaining of its natural juices.
The poached chicken is tender, juicy and sweet savoury.
The chicken breast meat is juicy and tender, doused with their homemade glossy, fragrant soy-based sauce. Simply delicious.
The sauce is unmistakably fragrant.
The scent of rendered chicken fat cooked with shallots and sesame oil makes it delicious and glossy.
Silky poached chicken coated in a light, fragrant soy sauce for a burst of umami flavor.
Order a large taugeh, so addictive fresh and crunchy!
You get a plate of their poached chicken served with Nga Choy (bean sprouts) from Ipoh’s famed farms.
These tauge are thick, crunchy, and blanched just enough to maintain their bite.
Unlike many other spots, Cowan Street uses a slightly richer broth for its koitiau soup, giving the noodles a smoother, silkier texture.
The regulars love the unmistakable balance of flavors—savory, umami, and subtly sweet—that keeps customers coming back.
Top 3 Ipoh Nga Choi Kai
Lou Wong and Onn Kee are the two most well-known names for Ipoh’s taugeh chicken scene.
While they have gained immense popularity with tourists, their overcrowded shops and inconsistent quality are a bane.
Lou Wong: Known for its bright, bustling atmosphere and fast service, this restaurant sometimes serves undercooked chicken, and the experience feels rushed.
Onn Kee: Often chosen by tourists for its central location, yet some locals feel the flavors have dulled over time.
Cowan Street Nga Choi Kai: Less commercial, more authentic, and more focused on quality, keeping to old traditional recipes.
The challenge?
Irregular business hours and longer waits due to the careful preparation process.
Local Experience
Cowan Street remains an Ipohite’s favorite, while Lou Wong and Onn Kee thrive on tourist traffic.
The restaurant’s location away from the main tourist thoroughfare and unpredictable hours deters casual visitors.
However, those in the know are willing to plan their visits accordingly.
Cowan Street is perfect for an authentic Ipoh Nga Choi Kai (Steamed Chicken and Bean Sprouts) experience.
Here, you won’t find the chaotic, tourist-packed dining experience—just loyal patrons quietly enjoying their meal, as they have for years.
Best Way to Enjoy Cowan Street Nga Choi Kai
To truly appreciate Cowan Street’s tauge chicken, follow these insider tips to order.
Chicken Innards: Including liver, gizzard, and heart, are boiled until tender and often served with light soy sauce.
Braised Chicken Feet: Slow-cooked until tender, absorbing rich, savory flavors from soy sauce, herbs, and spices.
Dipping sauce: The tangy chili sauce has a garlicky taste. it perfectly compliments the chicken’s smooth texture.
Noodles vs. Rice: The silky koitiau is a must-try for a light dinner. But if you prefer something more substantial, you can request for rice.
Beverage pairing: To balance the rich taste of the dish, go traditional with a cooling barley drink, fresh soy milk, or lime juice.
Tips for First-Timers
Check operating hours: They do not follow strict hours. Call ahead to confirm if they’re open.
Arrive early: Lines can get long, mainly since they operate on a first-come, first-served basis.
Cash only: Be prepared, as they do not accept cards.
Parking woes: The area is tricky for parking, so try nearby streets or park a little further away and walk over.
Cantonese Food in Ipoh
Ipoh’s tauge chicken isn’t just a Chicken Rice meal.
It is integral to the city’s culinary identity, deeply rooted in Cantonese influence and cooking techniques.
The Nga Choi Kai reflects the community’s love for simplicity and fresh ingredients, making it a must-try for food lovers exploring Ipoh’s best eats.
Cowan Street Nga Choi Kai review
One of the best Ipoh Nga Choi Kai (chicken with beansprouts).
Cowan Street’s fragrant oil is a scent that is not replicated elsewhere. The chicken is juicy and succulent.
The beansprouts crunchy.
The noodles paper thin and slurpy in a full bodied soup.
This is the only stall I go to every time I eat in Ipoh for the over 30 years!
Cowan Street Nga Choi Kai with the poached birds strung up.
The long wait, the random business hours, and the no-frills setting are all part of the charm.
If you’re willing to put in the effort, you’ll be rewarded with one of the most satisfying meals in Ipoh.
Plan your visit and taste the legacy of Ipoh’s beloved ‘Nga Choi Kai’ today!
Cowan Street Ayam Tauge & Koitiau Restaurant
Address: 44, Jalan Raja Ekram, Kampung Jawa, 31350 Ipoh, Perak
Hours: Thurs to Sunday 6–9:30 pm
Normally, Monday to Wed they are off.
Blog Disclosure:
The editor first went to Cowan Street Ayam Tauge & Koitiau Restaurant more than 30 years ago. The shop is a favorite in Lily’s family and has been their go-to spot for comforting poached chicken and silky koitiau.
This blog is written independently. No compensation, such as free meals, monetary payments, or services, has been received from the featured establishments.
Opinions and content are based on personal experiences to provide honest, unbiased recommendations.
