Ipoh - Ipoh is often described as a makan paradise, and after spending a full day eating my way through the city, I completely understand why.
Breakfast at Ah Tiong Ipoh Hor Fun
We started early and I mean early. If you’re heading to Ah Tiong Ipoh Hor Fun, you must arrive before 9am because it sells out fast. Ipoh hor fun is arguably the city’s most iconic dish, and its reputation is legendary. Many locals believe the secret lies in the water. Ipoh sits in a valley surrounded by limestone hills, and the mineral-rich spring water is said to give the hor fun its signature smooth, silky texture.
The bowl that arrived looked deceptively simple was silky flat rice noodles swimming in a clear prawn-based broth, topped with fresh prawns and shredded chicken. But the first sip of soup was a revelation. It was sweet yet robust, with a depth of flavour drawn from fresh crustaceans. The hor fun strands were unbelievably smooth, almost gliding with each bite. It’s one of those dishes that proves simplicity, when done right, is pure magic.
We also ordered a plate of roasted pork on the side. Crispy crackling, tender meat, and that perfect balance of fat. It was the ideal companion to the comforting bowl of noodles.
Lunch at Big Tree Yong Tau Foo (Dai Shu Geok)
For lunch, we made our way to the famous Big Tree Foot (Dai Shu Geok) Yong Tau Foo. This place is a true Ipoh institution. Here, you pick from trays of freshly made “yong liew” all stuffed fish paste items that are either boiled or deep-fried.
What makes Ipoh-style yong tau foo different from Singapore’s version is its purity. The fish paste here is incredibly “bouncy,” fresh, and lightly seasoned. It’s served with a simple, clear soup that allows the natural flavours to shine. The deep-fried items like bean curd and bitter gourd were crisp outside yet juicy inside. Unlike Singapore’s style, which often comes with stronger sauces or laksa gravy, Ipoh’s version feels more traditional and ingredient-focused.
We also ordered Chee Cheong Fun and Curry Mee.
Another delicous meal at Famous Ipoh Salted Chicken
We ordered a whole salted chicken from Aun Kheng Lim and brought it back to our apartment for a cosy meal.
Ipoh Salted Chicken is a famous traditional Hakka delicacy, deeply rooted in Ipoh’s food heritage. Made using kampong chicken marinated with Chinese herbs such as Angelica Sinensis (dang gui), the chicken is wrapped in paper and baked in coarse salt. The result is incredibly tender, juicy meat infused with a rich herbal aroma. Each bite was flavourful yet comforting; simple, wholesome, and perfect for sharing. It was the kind of meal that made our Ipoh trip feel even more
Yummy satay meal
We had another meal best satay in Ipoh.....
Dinner at Cowen Street Chicken & Tauge
At night, we headed to Cowen Street Chicken & Tauge restaurant. Ipoh is famous for its chicken rice paired with crunchy bean sprouts (tauge), and this stall does it exceptionally well.
The chicken was unbelievably tender — silky, moist, and flavourful. We also ordered chicken feet, and the collagen-rich texture was simply wonderful.
 |
| Chicken Gizard |
 |
| Tauge |
Once again, the hor fun made an appearance, and once again it impressed. Whether it’s the water or just culinary mastery passed down through generations, Ipoh hor fun truly stands apart. This Ipoh Hor fun is different as it's made from chicken broth.
 |
| Ipoh Hor Fun |
 |
| Braised chicken feet |
Ending the Night at Warehouse
After a full day of eating, we wound down at Warehouse nightclub. With Cantonese and Mandopop hits playing in the background, a cold beer in hand, and good friends around the table, it was the perfect way to close the day.
From sunrise noodles to late-night music, Ipoh delivered more than just food . It delivered memories, flavours, and that unmistakable warmth of a city that takes its eating very seriously.
No comments:
Post a Comment