Walking around SS15 in Subang, I came across a newly opened Ipoh Tuck Kee restaurant. This restaurant originated in Ipoh and started in 1963, supposedly famous its fried noodles. It's still very popular in Ipoh till today. Here in Klang Valley, there's one restaurant in Damansara Uptown, and now in Subang Jaya.
Tucked away in a corner shoplot, it was packed when I went for lunch. After managing to get a table, proceeded to order their signature dishes, Yu Kong Hor, Wat Tan Hor and Baby Octopus
Yu Kong Hor - the pork lard with the added "wok hei" in the noodle does make a culinary difference to the taste, not too salty and the raw egg yoke is an added "wow" factor. The small portion is sufficient for 2 person if you are a small eater.
Wat Tan Hor - Again well loaded with pork lard and the gravy was not watery like you get in some stalls, thick enough with smooth taste. There's sufficient ingredients in both the noodles as well
Baby Octopus - Some of the octopus was chewy while some was perfectly done. It would have been better without the soy sauce but the accompanying chilli sauce was heavenly and spicy.... the way I liked it
Overall it was a delicious and enjoyable meal and would definitely come again, perhaps to the Damansara outlet to compare!!!! 😁😁😁
The Menu
Comments
Post a Comment