According to Lonely Planet, Ipoh is the ‘lesser known’ food capital in Malaysia. With food courts, local restaurants and hawker stalls serving the same recipe for decades, therefore provides a divine culinary experience. Whenever there is a long holiday, Ipoh is usually flooded with tourists and food hunters. This time around, we have brought some of our family members to Tuck Kee Ipoh, one of the fried noodle “specialists” restaurant that has been around since 1963 at the same location, 55 years ago

Easter Egg! If you are following our food trials, you would have noticed that we were rediscovering some of the older Foodie Places that have existed for around 60 years old in conjunction with our Malaysian National Day. You can read more on our postings of these establishments of Kedai Kopi Yong Suan and Cathay Mee Stall. So we now come to the 61 year old Hoong Tho Restaurant, dishing out hearty, sumptuous meals since 1957, located in the city’s Old Town area, several doors down from Nam Heong Ipoh. Renowned locally as one of the oldest Chinese restaurant serving delicious noodles, homemade fish paste, fried wanton (dumplings), sang har meen (braised egg noodles with fresh prawns), and wat tan hor (stir fried flat rice noodle with mixed meats and vegetables). Besides their bowls of delectable noodles, they are noted for their savoury local confectioneries such as egg tart, traditional biscuits and some mooncake biscuits.