Today I visited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered Crispy chicken chop with French fries from the Ipoh Treasure stall, which cost RM9.90 per plate. This is their new dish, and currently they have a promotion.
This crispy chicken chop with French fries is a familiar comfort dish in Malaysian food courts, and the version from Ipoh Treasure reflects that well. A boneless chicken thigh is coated in seasoned breadcrumbs and deep-fried until the exterior turns golden and crunchy, while the inside stays moist and tender. It’s served generously with thick-cut French fries, a sunny-side-up egg placed on top so the yolk can break and mingle with the sauce, and simple fresh garnishes of cucumber and tomato to balance the richness. The sauce is poured around the plate rather than over the crust, keeping the chicken crisp. Diners can choose between a robust black pepper sauce with a sharp, peppery kick or a creamy mushroom sauce that’s milder and more comforting.
Historically, chicken chop is a classic example of Malaysian Hainanese Western food. During the late colonial period, Hainanese cooks worked in British households, hotels, and clubs, where they learned Western cooking techniques. Over time, they adapted these dishes to local tastes and ingredients, replacing expensive cuts like beef steak with chicken, adding thick gravies, fries, and eggs, and serving everything on a single plate. Chicken chop became especially popular in kopitiams and casual eateries across Malaysia, including Ipoh, where hearty portions and nostalgic flavours are highly valued. Today, it remains a staple comfort meal—simple, filling, and familiar—bridging Western influence and local Malaysian food culture.
