However, if you are a foodie on the prowl for something unique and classic, make a beeline for Perak.
With many old towns scattered across the state, you are bound to find eateries here that still serve delicious food from a different era.
One such delicacy can be found in Kampar, the former tin mining hub of Malaysia now turned into a university town. In fact, this treat can be found in the oldest part of town, where pre-war shophouses are still a common sight.
Located in a corner lot, Yau Kee Restaurant is hard to miss, especially with its huge billboard shouting out its most famous speciality – chicken curry bread.
This dish is so famous that the restaurant has been featured in many travel and cooking programmes on national television.
Yau Kee occupies two shop lots, one a more traditional kopitiam, the other a modern eatery with air-conditioning. Linking these two lots is a display cabinet containing huge loaves of bread.
In addition to the classic chicken curry variant, there are several other fillings, including herbal chicken, lamb curry and salted chicken.
The loaves come in two sizes, big and small. It must be said, though, the small option is actually quite sizeable, enough to feed up to four persons.
The lamb curry bread is particularly popular, right behind the chicken curry bread, but either way, don’t hesitate to give either a try.
After picking out the tastiest-looking loaf, expect a short wait as the staff prepare your meal before serving it to you hot out of the oven.
At first glance, the chicken curry bread looks like little more than an extraordinarily large loaf of bread. However, this particular loaf hides a culinary treasure chest of sorts within – a steaming hot chicken curry wrapped in paper.
There really is no need for any more cutlery as you go in with our bare hands, tearing away morsels of the soft, mildly sweet and fluffy bread to mop up the gravy with.
The chicken curry is adequately spicy and a little on the salty side so that it does not taste bland when eaten with the bread.
Portions are generous with plenty of chicken and potatoes to go around the table. Remember to go with a big group though as two mouths will find it difficult to deal with even a small loaf, as FMT found out.
Speaking to FMT, Yau Kee founder Yau Hong Wah revealed that his restaurant was the first to sell the iconic chicken curry bread in Kampar.
“I first started selling them around 1986. I was inspired by beggar’s chicken actually. I had the thought, ‘Instead of clay, why don’t I just use bread dough instead?’” he told FMT.
“It’s also a convenient food, in a way. Instead of carrying bread and curry separately in containers, you can just use the bread as the container for the curry.”
His loaves of chicken curry bread are freshly made daily and should you prefer takeout, he recommends eating it on the same day for maximum enjoyment.
While the restaurant is pretty quiet on regular days, during the holiday season, Yau Kee is swamped with hungry tourists.
With folks sometimes coming all the way from Singapore to enjoy this Kampar delicacy, Yau is likely to continue baking his hot, delicious loaves for the foreseeable future.
Restoran Yau Kee
55 & 57, Jalan Idris
Kampung Masjid
31900 Kampar
Perak Darul Ridzuan
Business hours: 7.00am-10.00pm daily
Contact: 05-465 1738