Ipoh Tuck Kee Restaurant — Restaurant in Perak

One of the local's gem in Ipoh and also a tourist Must visit! The never-ending queue is a good benchmark for Ipoh Tuck Kee's standard of food.

Ipoh Tuck Kee Restaurant 德记炒粉专门店

Ipoh Tuck Kee is mainly famous for its fried noodles and not forgetting the tasty appetizers too.

The popular appetizers like braised chicken feet, baby octopus in soy sauce and new items on the menu like fried chicken wings and fried spring rolls.

To facilitate the order and the busy hours, Ipoh Tuck Kee had provided a ordering template for customers to fill up.

Ipoh Tuck Kee is already in the Third Generation Business where it was all started by their grandfather. With more than fifty years of experience, they are reputable in Ipoh not only to the locals but also the foreigners.

We were contemplating between the outdoor seating or the internal and we ended up with the internal seats as the sky was getting dark with signs of shower. Interior was like any typical coffeeshop in Malaysia with the old school ceiling board, with the traditional ceiling fans.

No doubt the place is full house, the turn over rate was quite fast with the efficiency of Tuck Kee's team.

Peeping into the busy kitchen, I noticed the constant plates after plates of fried noodles coming out from the kitchen. While just at the counter outside the kitchen, the staff was busying doing appetizers order like blanched beansprouts and baby octopus in soy sauce.

One of the default drinks from the coffeeshops in Malaysia will be the Herbal Tea.

Herbal Tea 凉茶 - RM 2

The wings were doled out hot from the kitchen, scalding hot. These wings were well marinated and absolutely tasty in its crispy skin.

Fried Chicken Wings 南乳炸鸡翅 - RM 3.30 / Pcs

The Fried Spring Roll has a minimum order of 2. The thin crispy beancurd skin layer was deep fried to brown in color.

Fried Spring Roll 炸春卷 - RM 2.50 / Pcs

The fillings of the spring rolls resemble of what we had back home from Ngoh Hiang, minced meat, carrot and fungus.

This is the dish that cannot be missed if you are visiting Ipoh Tuck Kee Restaurant. The Yu Kong Hor was highly raved for. With a base of Hor Fun, this dish was finished off by having a raw egg topping the entire dish.

Yu Kong Hor 月光河 - RM 8.50

The Hor Fun had a good distinctive Wok-Hei to the bland Hor Fun. It was stir fried with dark soya sauce with smoky aroma. The use of pork lard had also elevated its taste and other ingredients like pork slices, prawns and vegetables.

A similar style to what we have from the Yu Kong Hor but with the texture of the Low Shu Fen. The aromatic pork lard and the similar ingredients were used too. Both plates of noodles tasted as good.

Fried Low Shu Fen 炒老鼠粉 - RM 7.50

Although the portion is small, the quantity is quite a long considering a plate.

Though long queue, the turnover was fast and I have no complaints about their service for they are friendly and food was quick...

The second of my 2 must eats when in Ipoh is a visit to Tuck Kee. My thoughts…

1. There is a branch in Damansara Uptown that’s frankly a poor copy of the original. There is also a Tuck Kee Son (naturally run by the son) in Singapore that offers quite tasty food but the taste of their famous “Yit Kong Hor” (Moonlight Rice Noodles) is a little different. Think it’s down to the sauces used.

2. So Tuck Kee in Ipoh is still a pretty unique taste experience. Many rave and come for their “Yit Kong Hor” which is Hokkien style fried rice noodles topped with a raw egg. Hokkien style means the use of dark soy sauce and the topped egg when mixed into the noodles gives it a lovely creamy texture. (The yellow egg yolk juxtaposed against the dark noodles background is the reason for the moonlight moniker). Unfortunately, I personally think this dish is over rated. It’s good but somewhat boring.

3. Noodles wise, I prefer the “Yin Yong”. Cantonese fried noodles with a crispy fried vermicelli paired with wok singed rice noodles. The noodles are topped with an egg based sauce. No dark soy with Cantonese style cooking. Tuck Kee’s version is so very yummy.

4. My favourite dish is the blanched baby octopus in a superior light soy sauce. Delightful with or without the accompanying chili sauce. It’s the soy based sauce that once again provides the magic (as per Onn Kee’s Chicken). Could eat this every week! ❤️😊

Overall, I’m still a big fan of the original Tuck Kee restaurant in Ipoh. Good stuff!...

🧆May 2019 The Moonlight Noodle stands out as a culinary masterpiece. The dish boasts a super smooth and flavorful profile, elevated by the incorporation of a raw egg. This addition creates a luxuriously creamy texture that melds perfectly with the sticky broth. The subtle aroma of pork lard permeates the dish, adding a delightful depth to each bite. The steam octopus is a must-try for any seafood lover. It is expertly cooked to perfection, avoiding any hint of overcooking, and retains a fresh, delicate flavor. The texture is tender and succulent, making it a standout item on the menu. Don't forget to pair with the sambal sauce before put into your mouth. The stewed chicken feet are a testament to the chef’s skill in slow-cooking. They are simmered for an extended period, resulting in a tenderness that allows you to bite through the bones to savor the juicy marrows. This dish offers a rich, satisfying experience that is both unique and delicious. The Hokkien fried mee hoon is a fragrant delight, infused with a strong wok aroma that is characteristic of this traditional dish. The noodles are perfectly cooked, absorbing the flavors of the ingredients and the wok’s sear. Each bite is a harmonious blend of textures and tastes, making it...