Ipoh Famous Fried Noodle - Classic Chinese

 

A pleasant surprise we found in the town of Ipoh-Restoran Tuck Kee at Jalan Yau Tet Shin, New Town Ipoh. It is same row as the famous Lou Wong or Onn Kee Beansprout Chicken Rice (refer below pic).

On a hot traveling day, a glass of ice barley water is a perfect drink. Maybe we were too thirsty, but the barley water brew was just as good. All the tables will definitely order this drink. Despite of being a small little intermediate shop, it was full house & they have to arrange extra tables beside the road.

All the small dishes are really authentic & good. Boiled octopus with chili & peanut dipping sauces. The texture of the boiled octopus was just right to give the crunch. My kid love this so much. Do you know that children are the most difficult food critics to please, personally I think they are the fussiest.

We just do not know how to describe,  everything sell in this little restaurant is good. It is CLASSIC Chinese old school cooking. It is so 80s.....Gosh...the nostalgic feeling is just overflowing.....

In Cantonese, this is called "Wat Tan Hor" ( 滑蛋河). It means stir fried flat rice noodles in smooth eggs gravy. Thumb up.

Yummy ....on the juicy & crunchy made in Ipoh bean sprout. Simply tasty.

Actually we do not need fancy ingredient to dish up a good fried noodle.  The master chef only use shrimp, pork & vegetables (choy sum)...TA- DA....present the super delicious....

(a) Fried Hokkien Mee - stir fried thick yellow noodles in dark soya gravy.

 

My child asked for a second helping for the same cooking style but using different noodles.

(b) Hokkien Bee Hoon (米粉)- stir fried rice vermicelli in dark soya gravy.