Ipoh Iconic Pastries

 Ipoh - Ipoh is famous not just for its white coffee and heritage streets, but also for its iconic traditional biscuits. These pastries reflect the city’s multicultural history and deep roots in Chinese baking traditions, making them must-buy souvenirs for visitors.

Heong Peah – the Fragrant Biscuit

Heong peah (香餅), meaning “fragrant biscuit” in Cantonese or Hokkien, is perhaps Ipoh’s most recognised pastry. Although it originated in Teluk Intan over a century ago, the biscuit became widely popular across Perak, especially in Ipoh. Its roots trace back to Fujian province in China, brought over by early Chinese immigrants.

Traditionally baked in charcoal ovens, heong peah has a slightly crisp exterior with a flaky, layered crust. Inside, it contains a molten, sticky filling made from maltose, shallots, and brown sugar. When eaten warm, the filling becomes soft and aromatic, living up to its name as the “fragrant biscuit.”

Ipoh Kaya Puffs

Another beloved Ipoh delicacy is the kaya puff. Known for its ultra-flaky pastry and rich brown coconut jam filling, this snack is a local favourite often paired with coffee. The pastry likely evolved from traditional Cantonese techniques and early 20th-century bakery innovations.

Many versions use a lard-based crust, giving the puff its signature crisp texture and rich aroma. One of the most famous places to buy them is Sin Eng Heong, established in 1961, where long queues form daily for freshly baked batches.

Pineapple Pastries

Ipoh’s pineapple pastries are another classic treat. Unlike the typical rolled pineapple tarts found elsewhere in Malaysia, Ipoh’s version often comes in a flaky, pie-style form. Brands like Yee Hup are especially known for this style, which features buttery layers surrounding sweet, tangy pineapple jam.

These pastries are a local adaptation of traditional pineapple tarts, shaped by Ipoh’s bakery culture and strong coffeehouse traditions.

Ham Tan Soh – Salted Egg Pastry

Ham tan soh, or salted egg pastry, is another iconic Ipoh biscuit. Inspired by traditional Chinese pastry techniques, it features a flaky, layered crust filled with lotus paste, savoury meat floss, and a rich salted egg yolk at the centre.

One of the most well-known places to try this pastry is Ming Yue, a well known establishment that continues to produce traditional baked goods using time-honoured methods.

From the sticky sweetness of heong peah to the flaky richness of kaya puffs and salted egg pastries, Ipoh’s biscuits capture the city’s heritage in every bite. They are more than just snacks—they are edible memories of Ipoh’s history, culture, and coffeehouse traditions.

Ipoh Peanut Candy – A Crunchy Local Classic

Ipoh’s iconic peanut candy is a simple yet irresistible treat made from roasted peanuts bound together with caramelised sugar. Known for its light, crisp texture and nutty aroma, the candy offers a perfect balance of sweetness and crunch. One of the most famous places to buy it is Sin Weng Fai Peanut Candy Shop, a long-established family business in Ipoh Old Town. 

The shop is well known for making the candy fresh in small batches, often displayed in large slabs before being cut into bite-sized pieces. Many visitors stop by to watch the preparation and bring home a box as a nostalgic souvenir from Ipoh.  There was a long queue forming after a man ordered 30 packets of this famous peanut candy.  

Tasik Cermin Adventure & Kin Loong Coffee Shop

Ipoh - The morning air in Ipoh carried a gentle coolness as we set off for Tasik Cermin, a place often described as one of the city’s hidden natural gems. Surrounded by dramatic limestone hills and quiet countryside, the area promised a mix of adventure and serenity. As we arrived, we learned that there was an entrance fee for each of the adventure parks within the area, as the sites are privately managed and maintained. Instead of rushing through everything, we decided to take our time and explore at a relaxed pace.

We began by walking along the outside of Tasik Cermin 1. Even from the outer paths, the towering limestone cliffs were impressive. The rock walls rose sharply into the sky, their surfaces weathered by time, creating natural textures and patterns. The reflections of the cliffs in the still waters gave the lake its name—“Mirror Lake.” The calmness of the place made it feel almost untouched, as if the modern world had not quite reached this hidden corner of Ipoh.

From there, we continued our walk towards Kin Loong Valley, a peaceful area tucked between limestone formations. The path was quiet, with only the sound of birds and the occasional breeze moving through the trees. It felt like stepping into a different world—one where nature took the lead and everything else slowed down.

There are a set of stairs that led up to a small limestone peak. It was not a difficult climb and the short climb was worth it. From the top, the view opened up to the valley below. The greenery spread out between the dramatic grey limestone hills, creating a contrast that was both rugged and beautiful. 

Climb up the stairs

After the climb, we headed down to Kin Loong Coffee Shop for a well-earned break.

Kin Loong Coffee is a small, traditional-style café nestled in the valley, known for its relaxed atmosphere and classic Ipoh flavours. The shop has a rustic charm, with simple seating and a peaceful view of the surrounding limestone hills. We ordered kaya toast and their famous Ipoh white coffee. The toast was warm and crispy, spread with fragrant coconut kaya and a thin layer of butter that melted into the bread. The white coffee was smooth, aromatic, and slightly creamy; a comforting and satisfying drink after the short climb. It was a simple breakfast, but in that serene valley setting, it felt especially memorable.

Kin Loong Coffee is popular in a local, experiential sense and especially for visitors who want an authentic Ipoh coffee atmosphere.

Pour the white coffee into the ice beaker

Delicious Ipoh white coffee

Toasty kaya bread

We continued our adventure to Tasik Cermin 2, also known as the Hidden World. This section is famous for its secretive entrance through a cave tunnel that leads to a concealed lake.

Edward and Donny

Tasik Cermin 2 came about as a former mining site, where limestone quarrying and tin mining activities once took place. Over time, as mining operations stopped, rainwater filled the excavated areas, forming a hidden lake surrounded by towering limestone cliffs. Because the lake is enclosed by rock formations and not visible from the outside, it earned the nickname “Hidden World.” What was once an industrial site has since been transformed into a natural attraction, blending history with scenic beauty.

bending our necks 

To reach the hidden lake, we boarded an inflatable boat that took us through the cave tunnel. The journey itself was the highlight. As we drifted into the darkened passage, the air became cooler and the light dimmer. 

The cave ceiling hung low in certain sections, and at one point, we all had to bend down carefully to avoid bumping our heads. It added a small thrill to the ride, like entering a secret world.

Then, suddenly, the tunnel opened up into the hidden lake. The scene was breathtaking. Calm water stretched out before us, perfectly reflecting the towering limestone cliffs on all sides. The silence was striking, broken only by the gentle movement of the boat. It felt like discovering a secret place that few people knew about. A peaceful sanctuary hidden behind stone walls.

Around Tasik Cermin area, there were also family-friendly activities available. There were ATV rides, which looked exciting for those wanting a bit more adventure, and a small animal petting zoo that would be especially enjoyable for children. The area was clearly designed to cater to both nature lovers and families looking for a fun day out.

Ipoh Famous Cave Temples

 Ipoh - During my visit to Ipoh,  Donny & Edward brought me on a tour of Ipoh to explore two of its most famous cave temples — the serene Sam Poh Tong Temple and the more hidden, atmospheric Nam Thean Tong Temple. Nestled among limestone hills, these temples offer a calm escape from the city’s food-filled streets.

Sam Poh Tong was my first stop. Built within a natural limestone cave, it is considered the oldest and main cave temple in Ipoh, established in the mid-20th century after a monk discovered the cave and used it as a meditation site.

The moment I stepped inside, the temperature dropped and the air felt cool and still. Statues, altars, and incense created a peaceful, sacred atmosphere. The temple complex is known for its large cave chambers, a reclining Buddha, and even a small turtle pond where visitors can feed or release turtles as a symbolic act of good karma. 

Donny feeding the fish

After taking in the tranquil surroundings, we continued to Nam Thean Tong, located nearby. From the outside, it appeared more modest, almost blending into the cliff face. But once inside, the temple revealed its charm. Murals painted directly onto the cave walls gave the space a unique character, and the main sanctum was carved deep into the limestone. 

The atmosphere felt more mysterious, with narrow passages leading further into the cave and stairways that allowed visitors to climb higher into the dark interior.   

Edward and I climbed up the higher stairs into the cave

Buddha face on the cliff

Donny & Edward feeding the fish

Walking through these cave temples reminded me that Ipoh is not just about food. Beyond the hawker stalls and famous dishes, the city also offers moments of calm, reflection, and natural beauty hidden inside its limestone hills.

Snow Beer - Originates and Uniquely from Ipoh

Ipoh - Tucked away in the heart of Ipoh Old Town, Kafe Yoon Wah is famous for one simple yet unforgettable experience.  The legendary “snow beer.” I have never heard about it before, and nothing quite prepared me for how refreshing it would be in the warm Malaysian weather. 

Edward drove us past rows of old shophouses and coffee shops, until we reached Kafe Yoon Wah. The place had that nostalgic kopitiam feel with simple tables, lively chatter, and the comforting aroma of local dishes being served around us.

Then came the star of the visit: the snow beer. It arrived in a frosted mug with a thick layer of icy foam sitting on top like freshly fallen snow. The mug itself was chilled to the point where tiny droplets formed instantly on the glass.  The Heineken beer poured into the frosted mug creates a frozen foam and my first sip was incredibly satisfying; with ice cold, smooth, and crisp. The frozen foam added a unique texture, making the drink feel extra refreshing with every mouthful.  I just loved this refreshing beer.

What made the experience even better was pairing the snow beer with local food. The cold, frothy drink complemented the savoury flavours perfectly, especially in the warm afternoon heat. It was one of those simple pleasures that felt special because of the setting, the company, and the local tradition behind it.

Pig intestine dish

Squid dish

Edward suggested for Donny and I to try Apple cider the 'Snow Beer' style and mentioned that it will still be as refreshing and he was correct.

Apple Cider frosted

A Dinner Feast at Ipoh Garden Gourmet Square with Edward & Donny

 Ipoh - Some dinners are just meals. Others turn into full-blown feasts — and that night with Edward and Donny at Ipoh Garden Gourmet Square was definitely the latter.

Located at one end of the bustling food court, the famous Mee Poh Ikan Bakar stall immediately caught our attention.

The aroma of grilled stingray filled the air, smoky and inviting. When our dish arrived, the beautifully grilled stingray was slightly charred. The sambal added a spicy kick without overpowering the sweetness of the stingray. It was comforting yet bold with simple hawker food elevated by fire and flavour.

Next came the Ipoh rojak. Having grown up familiar with Singapore rojak, I couldn’t help but compare. Ipoh rojak is noticeably crisper and less drenched in sauce. The turnip, cucumber, and mango retained their crunch, and the cuttlefish added a briny chewiness. The sauce was thicker and darker, less sweet, leaning toward nutty and savoury rather than pungent. In contrast, Singapore rojak is heavily mixed in a strong shrimp paste sauce, fragrant with torch ginger flower, tau pok, and you tiao. The Ipoh version felt cleaner and more ingredient-forward and less about sauce dominance, more about balance.

We also ordered cuttlefish kangkung, Ipoh style. The gravy here was robust with thicker, darker, with a deep peanut flavour that was slightly spicy and not overly sweet. Compared to Singapore’s brighter red, thinner prawn paste sauce, Ipoh’s interpretation felt heartier and more grounded. Every bite had body and richness, clinging beautifully to the water spinach.

Then came the see hum also called blood clams cooked in sambal. This dish brought serious character to the table. The sambal was fiery yet fragrant, coating the clams in a bold, spicy embrace. It was the kind of different style of cooking than in Singapore dish. 

As if that wasn’t enough, we added chee cheong fun — silky smooth rice rolls drizzled with sauce — followed by smoky BBQ chicken wings that were juicy inside with slightly crisp skin outside. By then, the table looked like a celebration.

We ended the night with cooling bowls of ice jelly (aiyu jelly). Light, refreshing, and subtly sweet, it was the perfect finale after such a flavour-packed dinner.

That evening wasn’t just about the food.  It was also about good friendship and enjoy a good time.