Han Chin Pet Soo is open! Book now at www.ipohworld.org/reservation
Han Chin Pet Soo is open! Book now at www.ipohworld.org/reservation

May 2021

The Tale of the Petition Writer

By |2021-05-24T11:35:23+08:00May 24th, 2021|Categories: Identify Photographs|

When Dad finished his Junior Cambridge Examination in ACS in the early 1930s at aged 17, he was highly educated in English in those days. He could easily get a comfortable Civil Service clerical job but he was adventurous & easy going. He got his first job as a Page Boy in a local hotel. Then World War II came & he laid low. He lost his third brother in the War.

After the War in 1945 with the British administration back in place, he would frequently be called upon by his friends & colleagues to fill up governmental forms which were all in English. Not many could read or write English in those days. Dad was in such great demand doing it for free; he decided to make a living out of it. (read more here)

We thank the Chan Family for this lovely story.

Much ado about noodles

By |2021-05-07T16:13:22+08:00May 7th, 2021|Categories: Identify Photographs|

There are different ways of cooking mee. The most common are by frying, by stewing and by steeping it in boiling water for a few minutes and transferring it to a cold bath. If we wish to have the mee fried or boiled, we add meat or fish and some spices to make it tasty. It is important to use a little pepper dust. Mee steeped in boiling water and then washed in cold is the most popular form of mee. It is generally served with hot tasty soup.

I am sure many people would like to know which is the best mee stall in Ipoh. According to my taste the best mee is sold in a stall in Leech Street, at the entrance to Panglima Lane, and by the side of a restaurant. The owner of this stall is a Cantonese. He has been selling mee the greater part of his life and his mee is very delicious. He has a wife and a son to help him and is generally surrounded with customers. [read the full article here]


We thank Kong Tet Siew for the above article, which was featured in the 1952 edition of The Michaelian. While we’re on the topic of noodles and such, does anyone know which mee stall the writer was referring to?

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