Hong Kee Confectionery Trading — Restaurant in Perak

Hong Kee Confectionery in Ipoh is a well-known traditional bakery that specializes in pastries and sweets, especially Chinese-style delicacies. The shop is located along the Moon De Moon (well known chicken curry noodles) shop row. Visitors typically rave about their:

They are best known for Hup Tow Sow, caramelized flaky egg cookies.

Egg Tarts: These are often highlighted as a must-try item. The flaky pastry and creamy, custard-like filling are frequently praised for their balance of flavor and texture.

Mooncakes: During festive seasons like the Mid-Autumn Festival, Hong Kee's mooncakes are a top pick. Many reviews emphasize their fresh ingredients and traditional taste, especially the lotus paste and salted egg yolk varieties.

Heong Peng: Another signature item, these crispy, aromatic biscuits filled with a sweet, sticky malt filling, are well-loved by both locals and tourists alike.

Atmosphere: The store itself is said to have a nostalgic charm, giving customers a sense of stepping back in time. The old-fashioned vibe enhances the overall experience of visiting the bakery.

Service: Customers generally find the staff friendly and efficient, though it can get crowded during peak times, especially when mooncake season rolls around.

In short, Hong Kee Confectionery is considered one of Ipoh's gems for those seeking authentic, high-quality traditional...

Hong Kee makes one of the BEST egg tarts in Ipoh that are reputed to have a crust with 48 crispy layers.

At 78, Mr Mok Hong Fei (Boss) supervises his staff daily to ensure top notch pastry quality. His Pastry kitchen is located at a quiet tranquil place, beside a corner lot coffee shop.

It’s a Family run business and they get up as early as 3am to bake their pastries and cakes.

The products are then delivered fresh to their stall in Weng Seng coffee shop around 6.30am.

Pastry sold: Traditional Swiss Roll, Egg Tarts, Char Siew pastry, Kaya Pastry & Ipoh special Sha kei ma.

Sha Kei Ma (see my photos) is a unique Ipoh pastry; Crispy flour infused with a delightfully rich egg aroma and flavour, intertwined and coated with glistening caramelized syrup that’s not overly sweet. 👍😄

Tips: Pastry available from around 6.30am until sold out. It can be as late as 7pm at the Pastry kitchen or even earlier at Weng Seng...

This will be the best egg tarts we have tried in Ipoh, run by an old uncle and consistently having a queue.

We took a grab all the way to try this out and was not disappointed, the uncle is very friendly and recommended to us.

The egg tart also have a very thick crust and also have a hybrid kind of tart crust, between flaky and the pie crust kind of consistency, compare to Nam Heong, this has a little of sweetness to it and was sooo good when it is warm.

Popular items they have include coconut tart, chicken pie and also a Chinese pastry that is called Ma Zai which is like egg puff pastries with syrup, very addictive and people pre order them as well.

Coconut tart was on the milder side and definitely goes well with a cup of white coffee.

While chicken pie was really good! Tasted like western chicken pie with chunks of carrots and onions and chicken...