Honey4Boyz

Ipoh is always about eat, eat and eat. But now, we have one more reason to stay a little longer. The street art fever that started in Penang has now come to Ipoh. I don't know who commissioned the Lithuanian artist Ernest Zacharevic, but it's an excellent idea. His paintings certainly caught the spirit of the Old Town. This is my favourite 'Kopi-O Bungkus' inspired by the local coffee culture in Ipoh. 'Thean Chun', one of the coffee shops from the tin mining days and still very, very popular. At 3pm, it's still crowded with customers waiting for their Ipoh  Hor Fun  (chicken noodle soup). A popular figure in the Old Town, the hunchback Uncle is still very much hands on in shredding the smooth poached chicken. Now at 71 years old, he's still standing on his feet from early morning to late afternoon until the last patron leaves. I always wonder why he does not train younger helpers, and take a more relaxed pace. Other than the perfect smooth  hor f

Posted by Xian Wei A camp for prefects with our teachers to Grace Farm at Serendah. It's an annual activity to give us time to learn life skills beyond the classroom. I was so excited that I couldn't wait any longer. We left at about 11am. We went there by vans and stopped only at KFC for lunch. At last we're there!! The scenery was beautiful and there were many farm animals. We settled down and played some games.  I've tried kayak and raft but this was my first time rowing a boat.   We had a boat race that the first boat to reach the opposite side of the pond and come back would be the winner. We rowed hard until my shoulders ached.  We're 2nd.  We had a great time and more fun in the outdoor than our classrooms. Catching shrimps on the raft was not easy. I fell off the raft twice because it wasn't stable. Our first attempt failed, but this was only one of the methods.  Mission to make a raft. My friends struggling t

Pasir Pinji Road in Ipoh is like a living heritage town. If you google this place, you will see a long list of local delicacies you must try - the famous yong tau foo, chee cheong fun, cendol, roast pork, traditional mooncakes, pastry, etc. On a Sunday, we saw the idyllic lifestyle of the local people - watching the days go by, sipping tea and catching up with friends along the corridor of shophouses, waiting for the takeaway of their favourite food or desserts from the roadside hawkers, sitting in coffee shops and dipping Hainanese buns into their kopi-O or Milo. .. it's like a walk to my childhood years in the 80s.  Ban Guan Foong Bakery has been around for more than 50 years. One of the very few remaining bakeries producing traditional Hainanese bread and buns using wood-fired oven.  A family-run business by the Goh family and some old and loyal workers. Getting ready the wood-fired brick oven  Removing the ashes from the heated oven  Trays of doughs