Few outsiders are aware of one of the top reasons to visit Ipoh: the food. (Editors note: At the time of writing this review, Ipoh not yet placed in the Top 10 Food list!). 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 inundating with tourists and food hunters.
Beware with the copy-ori
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. Most of the people are quite familiar when someone mentions this name. It’ll be like “oh, this is the one which is famous for its wat tan hor or Cantonese fried noodles” kind of reaction. With operating for more than 50 years, Tuck Kee Ipoh is a well-established restaurant specializing in ‘Dai Cao’. Its popularity has been growing over the decades and still being one of the places that serve the best stir-fry noodles in town, left alone the rest of the side dishes they have got to offer in their menu. Ah! But there are numerous “New” Tuck Kee’s mushrooming around the original one, so be caution!
It was a random evening with a very cloudy sky where we suddenly have the idea of eating Wat Dan Hor. Then, someone said: “Let’s go Tuck Kee”. Being the foodies, we quickly put aside pen and paper, shut down the PC’s. We drove over to Tuck Kee Ipoh reaching around 7.00 pm and thank goodness; there are still a lot of empty tables (probably because it was a weekday and we arrived early) and we did the very Malaysian gesture; waving our hands to order grub. While we were still glancing through the menu, we saw something on the menu that tempted us to forego Wat Dan Hor instead, it was the ‘Fried Udon’………. eeek!
Noodles are not only amusing but delicious!
After a small discussion among us, we have decided to go for Fried Fish Paste Noodle, Braised Yee Mee, Hokkien Style Fried Mihun, and Hor Fun, Braised Chicken Feet, Boiled Baby Octopus, and Bean Sprout. Honestly, this is Tuck Kee … so … the noodles were slippery good, but be warned, for the unordained, Wat Tan Hor is served in a bowl in Ipoh, something which our Papa does not understand and Tuck Kee is well known for it’s Boiled Octopus and chili sauce. It’s old-style comfort food, as the fat glistens from the corners of your lips with every bite.
It’s bringing back nostalgia
Ok, it loses with regards to the atmosphere, but hey, it’s nostalgic to be sitting by the five-foot walkway or even on the street! This is historical Malaysia which is how we became to be! Overall score? Food-wise we’ll give it a 7/10. This is because the ladies complains that it was hot and sweaty! Oh well, can’t win them all.
61, Jalan Yau Tet Shin, Taman Jubilee, 30300 Ipoh, Perak, Malaysia
Opens daily from 10.00 am – 9.30 pm
Closed on Tuesday
NOTE : We do not eat for free, nor were we paid for this review. We ordered and paid for everything that we consume. This review is a general summary from feedback by all members of the M Boutique Family who partook in the Food Review. If you need to know more about them, don’t forget to pay a visit to their Facebook page.
*Don’t forget to subscribe to our newsletter to get updated on the latest promotions and deals from the M Boutique Family of Hotels!