<\/figure>\n\n\n\nThe kopitiam<\/em> serves popular Malaysia and Ipoh delights and Nanyang cuisines on top of Nam Heong’s three treasures: white coffee, dim sum<\/em> and egg tarts. Other than varieties of nasi lemak<\/em>, mee siam<\/em>, fried rice, noodle dishes, traditional pastries, etc, there are Hainanese chicken rice, roasted chicken rice and western food as well.<\/p>\n\n\n\n
<\/figure>\n\n\n\nNam Heong’s signature Ipoh White Coffee uses roasted white coffee and added with milk before serving. It is an aromatic cup of traditional coffee with nice mouthfeel and just-right sweetness \u2014 best to have it without adjusting sugar level on first try.<\/p>\n\n\n\n
The signature Ipoh Tau Fu Fah (\u6021\u4fdd\u8c46\u8150\u82b1) is quite a big bowl and added with ginger and sugar. The velvety soya pudding has ultra-fine texture and is ultra-soft with mellow ginger-sweet flavours \u2014 no ginger-spicy kicks nor syrupy-sweetness. Nice to go for it as dessert after a meal.<\/p>\n\n\n\n
<\/figure>\n\n\n\nNam Heong’s Signature Wat Dan Hor (\u6021\u4fdd\u6ed1\u86cb\u6cb3), translated as “silk-smooth egg hor fun<\/em>“, is served with big prawns, lean meat, fish cake slices, a fried egg and greens on stir-fried hor fun<\/em> (broad-flat rice noodle) and drenched in egg drop soup. The soup is slightly viscous and has nice flavours \u2014 the best tasting soup that I have tasted for wat dan hor<\/em> so far.<\/p>\n\n\n\n
<\/figure>\n\n\n\nNam Heong’s signature egg tarts are very popular in Ipoh and one of the must-tries when visiting Ipoh Old Town. It is a good opportunity to try it in Johor Bahru without having to travel to Ipoh. Other than egg tarts, Nam Heong has other pastries as well.<\/p>\n\n\n\n
To try Nam Heong’s egg tarts and pastries, one way is to get the Nam Heong Majesty (\u5357\u9999\u5929\u7687) set that comprises of 6 pieces of mixed pastries: 2 egg tarts, 2 coconut tarts, 1 Nam Heong chicken sou<\/em> (char siew<\/em> puff) and 1 traditional chicken sou<\/em>.<\/p>\n\n\n\n
<\/figure>\n\n\n\nTop-left:<\/em> The Nam Heong Egg Tart (\u5357\u9999\u86cb\u631e) has custard, without burn marks, in layered pastry crust. The custard is smooth, soft and creamy and tastes nice with well-balanced milk-egg flavours and not too sweet. The crispy crust does not fall apart easily and is nice indeed. Top-right:<\/em> The Golden Coconut Tart (\u7ecf\u5178\u6930\u631e) has grated coconut in flaky layered pastry and baked until golden brown. The tart has nice coconut flavour and texture with low sweetness too.<\/p>\n\n\n\nBottom-left:<\/em> The Nam Heong Chicken Sou (\u5357\u9999\u9e21\u9165) is round-triangular in shape with char siew<\/em> that is not sweetened with red char siew<\/em> sauce. The pastry with crispy crust is topped with white sesame seeds and has its own nice flavour. Botton-right:<\/em> The Traditional Chicken Sou (\u4f20\u7edf\u9e21\u9165) has a different appearance with a different char siew<\/em> filling that offers a different taste experience.<\/p>\n\n\n\n
<\/figure>\n\n\n\nSo far, Nam Heong Ipoh has just one restaurant in Johor Bahru \u2014 and a little kiosk in the basement of KSL City Mall selling its pastries only \u2014 so it is a great place to go for Ipoh delights when shopping in Mid Valley Southkey Mall.<\/p>\n\n\n\n