Ong Kee Restaurant — Restaurant in Perak

A recent visit to Ipoh of course meant 2 must haves for lunch and dinner respectively. Let me start with lunch at Onn Kee “Ngar Choi Kai Farn” (Beansprout Chicken Rice) (Some signboard will say “Ong Kee” - same place)

1. I prefer Onn Kee which is diagonally across “Lou Wong” that is slightly more famous amongst the virtual duopoly that they enjoy for the “tourist” (not from Ipoh) crowd. Many locals I know have moved on to other neighbourhood stalls which can be even tastier.

Both shops offer a very similar taste in their offerings. Minor variations will mean some like one slightly more than the other but both are satisfying eating experiences.

My slight preference for Onn Kee is more down to familiarity and they seem more accommodating.

Note that there is another Onn Kee shop adjoining “Lou Wong” that I’ve never been into. I stick to the corner shop diagonally across.

2. Chicken - by a “back of the envelope” estimate, I think they sell somewhere between 300-400 chickens a day. No I’m not joking! So you know that they are offering a tasty product. Having said that, my thoughts are that the chicken itself is no big deal, it’s the soy and sesame based sauce that they bathe the dish in that’s magic!

3. Bean Sprouts/“Ngar Choi”/“Taugeh” - the ones in Ipoh are shorter and thicker. Juicy and naturally sweet. Just a quality product that Ipoh is blessed with.

4. Chicken Rice - again good but not outstanding.

5. “Hor Fun” - Rice Noodles in soup. My preferred carb to go with the chicken. It’s is a slightly thicker and chewier version as compared to that used by other Ipoh stalls for the near ubiquitous “Ipoh Kai See Hor Fun” [Rice noodles topped with thin strips of chicken (normally breast meat) in a soup base].

I like the chewiness. It could be a tad thinner.

Overall a satisfying simple meal. Not mind blowing but you can be sure I’ll be back on my next visit to Ipoh....

Being a Singaporean boomer foodie can be tough. There are days when I swing from one emotional pole to another in mere seconds. Other times, my culinary soils sits on the slippery seam that separates stalwart from snake. This was how I found myself one Wednesday evening at Ong Kee’s Ipoh Chicken and Beansprouts restaurant, (Ong Kee Tauge Ayam 安記芽菜雞沙河粉), not to be confused with the newer Onn Kee diagonally across the junction from it.

The serving of chicken was not large considering the less meaty kampong chicken on the bone. Yet I found its full-flavoured flesh and firmer texture infinitely satisfying, holding its own while dressed in an unmistakably aromatic locally-pressed peanut oil and soy sauce. It was chicken from Singapore in the 1970s!

Complementing the poultry was yet another star: served up in the exact same dressing, the beansprouts’ distinctive personality absolutely glowed with plump, sweet and crunchy pride, refreshing my palate in between the chunks of meat.

My friend and I switched out rice for a bowl of Ipoh’s trademark flat rice noodles (沙河粉) in soup. I revelled in the flavoursome stock, its umami balanced against the smooth, neutral, slightly chewy noodles. Topped off with a drink each, the meal cost under RM40, better value for money than some other bigger names in the business. My friend had hot Chinese tea while I chose Luo Han Guo (羅漢果), a herbal brew of monkfruit (also), thoughtfully sweetened with dried longan.

Now run by family in its fourth generation, it is unclear if a fifth will come forth to take it through another decade or two. If you value tender flesh above all else, Singapore’s chicken rice might do well for you. For me, though, Ipoh’s chicken and beansprout experience beats Singapore’s hands down for its dedication...

A Disappointing Experience at Onn Kee Chicken Rice.

I'm usually not one to write negative reviews, but my recent experience at Onn Kee Chicken Rice was a letdown, to say the least. My family visited this popular eatery, expecting a delicious and satisfying meal. Unfortunately, our expectations were not met.

We ordered the 3-portion chicken for the three of us, but the servings were surprisingly small. There was hardly any meat on the bone, and we were left feeling unsatisfied. For a chicken rice stall, you'd expect the chicken to be the star of the show, but sadly, it was a letdown.

The oil rice was another disappointment. It was plain and felt like eating glue. The rice stuck together in clumps, making it unappetizing to eat. I've had better oil rice at other stalls, and this was a far cry from the delicious, fluffy rice I'm used to.

The chilli sauce was also a letdown. It was diluted and lacked the spicy kick I'm used to. For a stall that's supposed to the specialty of Ipoh well known and specialize in chicken rice, you'd expect the chilli sauce to be a highlight, but unfortunately, it was a disappointment.

To be honest, I've had better chicken rice in Singapore, and I wouldn't recommend Onn Kee to anyone looking for a delicious and satisfying meal. Unless they seriously revamp their recipe and improve their service, I'd advise eating at Onn Kee at your own risk.

Honestly, hiring foreigners has affected the image. To make matters worse, living in its yester years of past glory, sooner and not later, you will see the name become a past history.

Rating: 2/5 stars

Will I...