The white coffee was smooth and tasted like mocha. The hor fun was really silky and the broth prawny and savoury – as good as I remembered it to be.
The Caramel Custard served in Restaurant Thean Chun tastes so good with the perfect combination of the egg, milk and caramel.
The Custard here is probably one of the best or maybe the best in Ipoh city.
This shop remains one of the most popular tourist restaurants in Ipoh. The place is probably too small and too crowded. We didn't dine here, just tapau their egg tart (RM 2.60) and chicken bun..
Nothing beats the Iced Ipoh White Coffee RM2.80 with an aromatic taste of coffee bean, feels even more smooth after ice melts a little bit, goes superb well with Nam Heong egg tart.
Kedai Makanan Nam Heong has several more stalls that sell various hawker dishes, but we have yet to taste any of them.
I enjoyed the QQ and taste fresh parang fish balls.
Our friend recommended the sang har meen here, aka the freshwater prawn noodle. I was surprised to see on the menu, a few different cooking styles to choose from - we were unsure which one to go for and the wait staff recommended Cantonese style to us.
I am trying the soup 河嘻 noodle "Hor Hee" which is basically soup with hor fun plus 鱼皮云吞 fish skin wonton, 鱼丸 fish abll 和鱼饼 fish cake. I think its topped with some 冬菜 preserved vegetables as well.
Being a fan of Popiah, we decided to go for one each and it was priced at RM 5.00 for the platter. Both the Fried as well as the Wet Popiah was awesome. It has been a long time since I had a Popiah that was this good. 10/10 would be my rating for this. If you're at this coffee shop, their Popiah is a must try.
Sun Yuan Foong (famous for Chee Cheong Fun) and Sin Yoon Long (famous for Wantan Mee) next door are "friendly", so you can order food from both shop. This shop is just opposite the super famous Nam..
Sun Yuan Foong is traditional coffee shop in Ipoh Old Town. This coffee shop has been serving aromatic, rich and creamy white coffee for decades. Beside the coffee, a few of delicacies here are good too. To find out more details, please watch this video.
Just look at the jiggly goodness of those soft boiled eggs on top of the toast! This is another one of Ipoh’s famous dishes, as I have never seen eggs on toast like this anywhere else in Malaysia. You sprinkle a bit of pepper/soy sauce on top, break the eggs and watch as the yolk oozes all over the crunchy, buttered toast. Few things in life bring as much pleasure as this hmm The sausages were fat and juicy, and pretty sizable as well.
After a few minutes of waiting, our main course toasted kaya bread set RM2.20 has finally arrived with a nicely browned charcoal toast and a pair of half-boiled eggs. The bread has a super crispy texture while munching on it, kaya and butter are spread evenly on both sides of it, overall very delicious and satisfying.
The Coconut Tart was the most interesting and not like any tart I’ve had before. If you prefer the velvety egg custard texture, this isn’t for you. The familiar pie-like crust is back, but the middle was really dense and chewy like a macaroon. The sweet coconut filling is moist, so there were minimal crumbs that fell off while taking bites.
The Yu Kong Hor (RM 10) really very delicious, smooth and tasty.
Though long queue, the turnover was fast and I have no complaints about their service for they are friendly and food was quick to be served.
Tuck Kee is one of the oldest establishments in Ipoh. Known for its noodles and other items.
The are reasons this place is famous: fast, affordable, simple, tasty, accessible (location and hours wise).
The price is on a steeper side considering it costs almost a dollar SGD but its still worth a try if you are in the area.
滑嫩嫩的豆腐花配上甜度刚刚好的糖浆, 一口一口在我嘴里玩着溜溜板的游戏, 一不小心就直接滑进我的喉咙里~ 整碗豆腐花下肚, 感觉似乎有点不过瘾~
I personally will give this place a miss as chicken rice back home is one of our unofficial national dish and most stalls can beat this place hands down.
Beansprouts and Chicken. That is probably the major dish that people come to Ipoh to eat. If you come, you have to have it.
We consider Lou Wong chicken portion is slightly bigger (talking about single portion here) than what we had in KL and definitely well worth it, texture-wise is obviously succulent and juicy at its best (with some white jello around the chicken skin), basically other than that, nothing much to shout about because it just tastes almost the same compared to other common steam chicken.
Verdict: I really imparted high expectation on this due to all the raving and positive reviews in the internet but it did not impress us as much as we thought it would.
Just a humble staple of rice, curries, chutney and a piece of fried chicken but Yong Suan Nasi Kandar packs in the crowds daily and is famous well beyond little Ipoh town.
Serviceable dim sum. Nothing out of the ordinary, despite the constant long queue.
Steamed pork ribs – soft, succulent and juicy, has a light salty hint of black soybean, taste great and appetizing.
Overall was a pleasant dining experience and once we finished our food, we proceed to the counter to make payment with our order chit.
The curry mee here is not just those like from Penang with loads of “siham” and all. The curry mee is filled with the aromatic flavours of chili oil.
The curry comes with a thick broth, has its own unique distinctive taste and smell of spices, you cant compare this with the KL or Penang version since it is at a different level, definitely worth to taste once in a lifetime if you are avid to curry noodles.
Xin Quan Fang, fondly known as ‘ma ta liu curry mee’ to locals churns out inarguably the best Hainanese curry mee and bean sprouts in town. It is just a stone’s throw away from the famous Nasi Ganja. Funny how two of the most famous food in Ipoh are just across a street from each other.
The grilled fish was this halibut, nicely done with crispy skin and as expected of a white fish the flesh was tender and had hardly any fat. Overall a good dish, except for the mash potato which was rather soft.
The Crab fried rice had a simple presentation but surprised everyone with its astonishing depth of flavour and wok hei (breath of the wok) – something that can only be achieved by cooking the ingredients over high heat, sealing in all the flavours. It boasted just the right amount of seasoning – not too bland nor salty – and the sambal chilli sauce gave it a spicy kick.
We were recommended to try Chicken Maryland, an off-menu item that his portion could cater for 2 person. The dish is flawless in execution - nicely deep fried chicken breast of generous portion, served along with sausage, ham piece, wedges, French fries and salad. Nevertheless, I would not say it was mind-boggling as well. It weighed as a simple yet nice comfort food that I would glad to enjoy.
This is a local food court, not a tourist places. Satay and Mee Mamak is pretty good, recommended.
I was feeling lazy on this particular Sunday and I wasn't in the mood to cook. So we ended up having dinner with our friends at Kafe Best Hillview.
The chicken meat is cooked just nice, not overcooked.
Steamed Beancurd Skin Roll RM5.20 – two big rolls, remain steamy hot prior serve, soft and juicy while packed with pork and shrimp fillings.
Foh San Dim Sum Restaurant has very extensive menu of Dim Sum and other delicacies.
Reluctantly change plan to Foh San Dim Sum with a not so happy mood. We already know that despite being a highly-mentioned restaurant, the not-so-good comments they have are a lot too. Established since 1971, this award-winning restaurant is undeniably one of the first few eateries that will cross the mind of many when asked “what to eat in Ipoh for breakfast”. Is just like you will go for Pun Chun Duck Noodles when in Bidor. Famous, but, not our first choice
This place is famous for freshly made Kaya Puff. Comes at 9.30am or slightly earlier, as the queue build up pretty fast within minutes. Salted Egg Pastry with Chicken Floss also not bad.
Sin Eng Heong is very famous for its Kaya Puffs.
This shop in Ipoh sells all sorts of Cantonese pastries.
The tau huay was still a bit softer and silkier than that from Fujiwara, but a bit powdery. This for the taste and texture, Fujiwara for the ambience.
It is really an old school way of eating. If Ipoh is too far for you, you can check them out in their stall located in Maxwell Food Centre in Singapore.
place abit small, but for take away is no problem.
Tapau salted chicken for tonight. It is pretty alright, though one of the chicken not quite salted properly. The size suited for 3 person.
We brought one box of salted chicken RM21.00 which consists of one nicely cooked and packed whole chicken (free-range size). Once open the paper bag, you can smell the heavy fragrant aroma of the salted chicken and herb (dong gui), pick whichever part you like and just tear it off (easily) then enjoy – well this is our way of having salted chicken! 😉
Here's the location.
Flavourful chicken with thick soy sauce - their signature dish.
Assam curry fish (black pomfret)
A must order - Assam Curry Fish (Stingray) Long beans, brinjals and tofu puffs were added.