Ipoh is a foodie haven, and there are many decades-old institutions in town – like Tuck Kee, a famous noodle house along Jalan Yau Tet Shin, which has been in operation since 1963 (Not to be confused with Sun Tuck Kee a couple of doors away, and also the Tuck Kee in Taman Hoover which serves roasties).

Basic and no-frills, the resto’s decor is typical of Chinese kopitiams – very much a dine-and-dash kind of place. Specialising in wat tarn hor (stir-fried flat noodles in an egg drop sauce/soup) and moonlight kuey teow (same but topped with an egg), it is a popular dinner spot with local families as much as tourists. Unfortunately I forgot to take a picture of the wat tarn hor, but it was tasty – full of wok hei (breath of fire) and well flavoured. Can’t say I’m a big fan though, but that’s just me.

Another one of their popular dishes is the boiled baby octopus (RM18). The price is pretty steep, and the portion is not that big either, but you’ll be rewarded with springy, chewy pieces of baby octopi, drizzled in a light soy sauce and fragrant fried shallots.

Giant pork balls are among the new offerings on the menu. Had a nice bite to it, and no overwhelmingly porky smell.

Another new offering – featuring the same egg drop sauce, but with fish paste shaped into ‘noodle’ strands.

You can also order fried gyoza from the stall across the road !

TUCK KEE 

61, Jalan Yau Tet Shin, Taman Jubilee, 30300 Ipoh, Negeri Perak

Opening hours: 5PM – 2AM (Daily)