Foh San - Ipoh Popular Dim Sum

Ipoh - Donny & Edward have not arrived to Ipoh yet and I was hungry and looking for breakfast.  In the heart of Ipoh, Foh San Dim Sum stands as one of the city’s most iconic culinary institutions. Established in 1971, this long-running restaurant has built a reputation for serving traditional Cantonese dim sum to generations of locals and visitors. 

The moment you step inside, you can feel the energy; large round tables, the clatter of plates, and the constant flow of steaming baskets being carried across the hall. It’s the kind of place that reminds you dim sum is not just a meal, but a lively social experience.

I started the meal with one of their signature items; the Nam Jai Bao, a soft steamed bun filled with pork marinated in fermented bean curd. The bun was fluffy and warm, and the filling had a deep, savoury flavour with a slightly tangy note from the fermented bean curd. It was rich without being overpowering, and each bite felt comforting and satisfying.

Next came the Hakka stuffed bean curd, a simple yet hearty dish. The tofu was silky and tender, while the pork filling added a savoury, meaty contrast. Steamed rather than fried, the dish tasted clean and natural, allowing the freshness of the ingredients to shine through. 

Of course, no dim sum experience is complete without Ha Gao, the classic prawn dumplings. The translucent skin was smooth and slightly chewy, encasing plump, juicy prawns. Each bite delivered that familiar, satisfying snap of fresh shrimp, making it one of the highlights of the meal.

The century egg meatballs were another memorable dish. The minced pork was tender and well-seasoned, while the bits of century egg added a creamy, slightly earthy flavour. The combination might sound unusual to some, but it worked beautifully, creating a dish that was both comforting and distinctive.

To round off the meal, I tried the Teochew dumplings, filled with a mix of savoury ingredients. The dumpling skin was soft and slightly sticky, and the filling had a balanced taste with subtle sweetness and umami notes. It was a satisfying end to a diverse and flavourful spread.

What makes Foh San special is not just the food, but the atmosphere. Families, friends, and tourists gather around large tables, sharing dishes and conversations. The constant movement of servers and the aroma of freshly steamed dim sum create a sense of tradition that has been preserved for decades.

Dining at Foh San felt like stepping into a piece of Ipoh’s culinary history. The flavours were classic, the portions generous, and the experience lively. It’s easy to see why this restaurant has remained a favourite since 1971. For anyone visiting Ipoh, a morning at Foh San Dim Sum is more than just breakfast; it’s a delicious taste of tradition.