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.
Facey Noodle House is operated by Mr Tai Kok Wei’s Family since 2012 starting out with their signature Chilli Pan Mee. The accompanying ingredients for the original chilli version are fried silver fish (ikan bilis), minced pork, crispy fried shallots and a poached egg to perfection (close to an onsen tomago). To me, the best way to indulge in their version of Chilli Pan Mee is to break the runny yolk and mix the noodles and ingredients together while it is still hot, so that it gives the noodles and added creamy taste while the tongue is tantalised by the chilli flakes!. The dish is also served with a small bowl of soup and sayur manis to curb the spiciness. While there is traditional soup and dry pan mee, Mr Tai decided to be audacious and break the norms (like us at M Boutique) by creating some more trendy and updated pan mee, such as the Korean Kim Chee Pan Mee and CEO Pan Mee.
Bak-Kut-Teh which can also be pronounced as Bah-Kut-Teh is a Hokkien dish that was brought over from Fujian, China many years back. It is a pork stew of sorts where meaty pork ribs are simmered in a complex broth with chinese herbs and spices including star anise, cloves, dang gui, fennel seeds and garlic. It is very commonly consumed in both Malaysia and Singapore and synonymous to the Chinese community in South East Asia. It is usually served with strips of fried dough (char kway), light & dark soy sauce as a condiment with chopped chili padi and minced garlic is taken together. A pot of hot tea is the best companion while eating Bak-Kut-Teh as it is more of a heaty dish whereby tea will able to cool down the heat of eating this delicious dish.
As Ipoh has always been famous for Crunchy Bean Sprouts and Chicken Kuay Teow Soup, we have been searching good reviews of restaurants around our hotel and found this local Restaurant near to M Roof Hotel & Residences that is also famous for Chicken Kuey Teow Soup (yes, another one that’s famous); Restoran Moon de Moon. In terms of location, we wouldn’t say it’s strategic as it is located at this corner shop on Hala Wah Keong in the vicinity of Kampung Simee. This restaurant has been quite famous with the Chinese community in Ipoh for the sweetness of its soup with semi-transparent hor fun. As an Ipoh-ian, honestly, this was the first time seeing such kind of hor fun in Ipoh as the usual ones are usually white in colour.