Wednesday, May 12, 2021

Ipoh Tuck Kee 怡保德记炒粉 : the Malaysian stir-fried noodles

The chef is the youngest son of the owner from the original Restoran Tuck Kee in Ipoh, Malaysia known for its Cantonese-style stir-fry noodles. He has been cooking since 13 years old as mentioned on their Facebook page. This is the only outlet though they are others with similar stall names around. 

I ordered the smaller portion of their signature items, the Hokkien Fried Dai Loke Mee ($5/$8) and Yu Kong Hor ($5.50/$8.50). I was recommended to try their Baby Octopus in Soy Sauce ($8.00) but I did not order. 

Their Hokkien Fried Dai Loke Mee is pretty decent. It is drier with almost no sauce and it is also lighter in color. It is different from what I had eaten in Kuala Lumpur. It tasted nice on its own without eating with the accompanied sambal chilli. The usual place that I go for this dish is Lin Da Qiang (林大强) Fish Head at Chinatown Complex Food Centre. 

Yu Kong Hor is also known as "Moonlight Hor Fun" for the piece of raw egg yolk added to look like a full moon amidst the nicely stir-fried rice noodles. I have tried this dish at Keng Eng Kee Seafood and also Ban Leong Wah Hoe Seafood. The rice noodles have a slight wok fragrance and are not too wet, it did not turn soggy after stirring in the raw egg yolk. It is prepared upon order thus the waiting time can be a little longer.

My dining companion said, "I prefer the Hokkien Fried Dai Loke Mee to Yu Kong Hor."

27 Foch Road #01-02 Hoa Nam Building SINGAPORE 209264
Operating Hours: 11.30 am to 2.30 pm / 5.30 pm to 9.30 pm (Daily)

No comments:

Post a Comment