SSS Cafe is one of those establishments that we had learnt its existence whilst scrolling through social media recently — these folks are situated at the ground floor of The Promenade @ Pelikat around the Kovan / Lorong Ah Soo neighbourhood. This would be the very same building that also houses that of notable dining establishments such as JM (Sisters) Noodle House Traditional Ipoh Hor Fun and Bandit’s Joint — SSS Cafe takes up a space along the same stretch of shops where Bandit’s Joint is also located with its frontage facing that of Jalan Pelikat itself. SSS Cafe’s namesake does seems to be the abbreviation of Sip Savour Smile — this itself also being prominently mentioned on the decal that was applied to the windows of the shop as well. Being a simply but tastefully decked cafe, we did find that the interior decor is unpretentious whilst warmly lit and welcoming; all that without any visual clutter that makes the space look cosy and comfortable despite the dining area being a little tightly-packed to maximise dine-in seating. SSS Cafe is an establishment that focuses on serving up Burmese cuisine; the menu comprises of sections dedicated to Snacks & Small Plates,
Main Course and Desserts.

The Coconut Noodle Soup is one of the items that is listed under the Main Course section of the menu at SSS Cafe — whilst SSS Cafe’s menu does not describe the elements that are being featured in the Coconut Noodle Soup that they serve up, it can be observed from our order of the same that the dish features elements such as thick rice vermicelli, chopped hard-boiled egg, chicken chunks, fried fritters and coconut milk broth. Also known as Ohn No Khao Swe, the dish can also be sometimes referred to as Burmese Laksa. Digging into the Coconut Noodle Soup, we did find that the gravy of the coconut noodle soup has been thickened by that of chickpea flour — a very commonly-found ingredient in the various Burmese dishes that we have been exposed to thus far. The gravy does carry a thick and creamy consistency that is almost akin to westernised cream soups, though the density thus seem to come from the starchiness of the chickpea flour slurry instead — intensifying the notes of turmeric and onion within the gravy itself. The thick rice noodles do come chewy and slurpy; a good consistency to match up against the gravy of the Coconut Noodle Soup, while bits of onions and chunks of chicken create a crunch and a meaty bite; the chopped up hard-boiled eggs coming with soft whites and a solid egg yolk that further adds on to the dish as well. Definitely a spot that would work out well for those whom are staying in the North-East that are keen to find an easy spot to give Burmese fare a try!