Best Food in Ipoh: Famous Ipoh Hor Fun, White Coffee, Snacks and Food Factories

First Post: Sep 03, 2025
Update: Sep 03, 2025
Leslie Tay

I’ve been wanting to do a makan trip up to Ipoh for the longest time! My makan kakis have always raved about the legendary water there which is said to make the hor fun extra silky and the taugeh irresistibly crunchy. I finally managed to go with a few foodie friends, and we were very blessed to have one of our Ipoh-born kakis play host.

Over three days, we ate our way through the city’s most famous eateries as well as a few hidden gems. In this post, I’ll share where to find the smoothest Ipoh hor fun, the best coffee, and even bring you along on a visit to a traditional soy sauce factory. And yes—we also had beh teh soh baked fresh in an old-school clay oven fired with coconut husks!

Ipoh Hor Fun

Ah Tiong Ipoh Hor Fun

Ipoh hor fun is arguably the city’s most iconic dish, and its reputation is legendary. The secret lies in the water. Ipoh sits in a valley surrounded by limestone hills, and the spring water that flows through the area is said to give the hor fun its signature smooth and silky texture.

One of the must-visit places for hor fun is Ah Tiong, it’s really popular, so you’ll need to go early in the morning before 9am before it sells out. The broth here is wonderfully sweet and robust, with a depth of flavour that comes from fresh crustaceans. Paired with those silky strands of hor fun, it’s one of those simple but unforgettable bowls that really showcases Ipoh as a makan paradise.

Ah Tiong Ipoh Hor Fun
1512, Jalan Prince, Kampung Pasir Pinji Baru, 31650 Ipoh, Perak, Malaysia
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Moon De Moon

Another hugely popular spot for Ipoh hor fun is Moon De Moon. The soup here leans noticeably sweeter, and the coffeeshop itself is also a little cleaner and more comfortable. Between the two, my personal preference is still for the more robust broth at Ah Tiong, but if you enjoy a sweeter profile, then this is the place for you.

That said, if it’s your first time in Ipoh, you’d probably want to try both and decide for yourself. After all, part of the fun of a makan trip is comparing and discovering which version hits the spot for you!

Restoran Moon De Moon
148, Hala Wah Keong, Taman Mirindi, 31400 Ipoh, Perak, Malaysia
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Ngah Choi Gai – Bean Sprout Chicken

Restoran Tauge Tim Wong

One dish you must try in Ipoh is chicken with bean sprouts, mainly for the crunchy sprouts and the famous Ipoh kway teow. We had planned to eat at the legendary Cowen Street Ayam Tauge, but as often happens with this elderly-run spot, they were closed when we arrived. So our driver took us to a place slightly off the tourist track.

What’s nice here is they offer a few types of chicken. Besides the usual white broiler and kampung chicken, they even have a special breed — unfortunately, we didn’t get to try it as the stock hadn’t arrived that day.

The meal was decent. The kampung chicken was a little tough, and while the beansprouts were plump and crunchy, they didn’t quite hit that “I need to come back” level that Cowen Street is known for. Still, it’s a good option if you’re in the area and craving Tauge Ayam.

Restoran Tauge Ayam Tim Wong
Lorong Bercham 18, Kampung Bercham, 31400 Ipoh, Perak, Malaysia
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Jun Zai Asia Chicken

Another spot for Ayam Tauge is a place near Dong Tai Kopitiam, run by a young owner who opened it to preserve his family’s culinary legacy. Overall, the chicken and tauge were good — I actually preferred it over Tim Wong. That said, the white chicken we get locally in Singapore still has the edge in taste for me. However, when it comes to bean sprouts, you really have to give it to Ipoh — they’re fresh, crunchy, and truly worth trying.

Jun Zai Asia Chicken
71Jalan Medan Ipoh 6, Taman Ipoh Timur, 31400 Ipoh, Perak, Malaysia
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Best Char Siu I’ve had in a while – Uncle Long

Charsiu isn’t usually one of the dishes people associate with Ipoh, but Uncle Long might just change that. In fact, the charsiu here was easily one of the best things I ate in Ipoh. The meat was tender and juicy while still holding its structure, and the sweet, charred glaze on the outside had just the right stickiness without clinging to your teeth. That last point is what often dogs our local charsiu, the “bark” often gets stuck to the teeth and more often than not, it’s also overcooked to the point where it starts to resemble pulled pork. Our hawkers could definitely learn a thing or two from Uncle Long.

As for the other roasts, the sio bak and duck were fairly ordinary. But if you do visit, don’t miss out on the stewed mustard greens. Its tart, tangy bite cuts beautifully through the richness of the charsiu and rounds off the meal perfectly.

Uncle Long @Ipoh Gdn South
15, Lebuh Taman Ipoh, Taman Ipoh Selatan, 31400 Ipoh, Perak, Malaysia
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Yong Tau Foo and Chee Cheong Fun

Silky Chee Cheong Fun at Pasir Pinji Chee Cheong Fun

Just as Ipoh is famous for its silky hor fun, the same limestone-rich water also gives the city’s chee cheong fun its trademark smoothness. After all, they’re essentially made from the same rice flour base.

The version here is kept very simple—you either have it with chilli or the sweet sauce. The sweet sauce itself isn’t particularly remarkable, but the chilli is quite unique and pairs beautifully with the silky strands of chee cheong fun.

What makes this spot extra interesting is that it actually operates out of a private home! It seems Ipoh has quite a few of these home-based eateries tucked away in residential areas, and stumbling upon them adds to the charm of exploring the city’s food culture.

Pasir Pinji Chee Cheong Fun
1456, Jln Pasir Pinji 5, Kampung Pasir Pinji Baru, 31650 Ipoh, Perak, Malaysia
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A Most Exciting Yong Tau Foo – Ah Peng Fishball

I haven’t felt this kind of excitement about Yong Tau Foo in a long time.

Arriving outside what looked like an ordinary residence, the air was thick with anticipation. Was it the fact that the place was packed so early in the morning? Or the sight of wokfuls of golden, deep-fried items being churned out in quick succession? Whatever the reason, even if you weren’t a fan of Yong Tau Foo (which I most certainly am), you’d still be compelled to grab a bowl, pick a few pieces, and sit down for a taste.

Gilbert, our local guide, tells us that this eatery is related to the famous one located at the foot of the big tree. But it’s more comfortable to eat and enjoy the dish here.

The fish paste stuffing is excellent — springy, flavourful, and tastes like quality fish meat. The portions are generous too! But there are so many items to try! Unless you have a big group, you’d probably end up ordering too much that you won’t be able to finish! (Remember also that there is still other things to eat later in the day!) Of special mention are their Bang Kwang fritters, which is quite unique and you definitely must try.

If I had any complaint, it would be that I wished they also offered a meat-based stuffin. The fish paste, delicious as it was, started to feel a little monotonous after a while. Still, that’s a small quibble. The next time I’m in Ipoh, this place will definitely still be on my itinerary.

Ah Peng Fishball
1428, Jalan Pasir Pinji 4, Kampung Pasir Pinji Baru, 31650 Ipoh, Perak, Malaysia
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Cafes – Ipoh White Coffee and Kaya Toast

Kin Loong Valley Chang Jiang White Coffee

Ipoh is famous for its “White Coffee”, a creamy, aromatic brew that has its origins in the region. The coffee beans are lightly roasted with margarine and sugar. That gives the coffee a smoother, less bitter flavour compared to traditional dark-roast coffee. That is why it is referred to as “White”.

One of the most popular spots to try this local brew is Chang Jiang. It is a favourite among both locals and visitors. And one of the best outlets to visit is the one at Kin Loong Valley. It is set against the backdrop of stunning limestone hills. Located near attractions like Tasik Cermin (Mirror Lake), the café offers both indoor and outdoor seating. That way, you can enjoy your coffee while soaking in the natural beauty.

While I was slightly disappointed that the toast wasn’t charcoal-grilled and that the café feels a little touristy, it’s still a lovely spot to savour a cup of Ipoh white coffee. After that, you can take a stroll amidst the limestone caves.

Kin Loong Valley Chang Jiang White Coffee
Eko Perlancongan, 1, Jln Perniagaan Sengat, Pusat Perniagaan Sengat, 31350 Ipoh, Perak, Malaysia
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A Jié Cafe

Another popular place for White Coffee is A Jié Café (阿洁白咖啡茶坊), a cozy spot located at Taman Hoover. The café features vintage Chinese décor and serves a variety of local dishes. That includes kaya butter toast, Nonya kueh and other popular local food like chee cheong fun.

We met some Singaporeans earlier on at breakfast who recommended the Kaya Toast here. Again, I was disappointed to find that the bread was toasted in an oven instead of over charcoal. But it is still a very nice and comfortable place to enjoy a cup of Ipoh White Coffee!

A Jié Café
61, Persiaran Tokong, Taman Hoover, 31650 Ipoh, Perak, Malaysia
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Dong Tai Kopitam

Located diagonally across the junction from A Jié Café is Dong Tai Kopitiam. It is opened by A Jié’s son with the blessing of the family. Our local expert, however, tells us that the newer branch over at Jalan Medan is actually the better spot to enjoy your cuppa.

Dong Tai really is a next generation kopitiam. Instead of brewing each cup ala minute, they prepare the brews in advance, store them on ice, and reheat upon order. This ensures that every cup tastes exactly the same—a consistency that many customers have come to appreciate.

The toast here, once again, is oven-toasted rather than over charcoal. In fact, it almost feels like there aren’t many truly old-school kopitiams left in Ipoh still doing it the traditional way. From what we observed, most locals seem to prefer these newer, cleaner cafés over the run-down heritage shops. At the end of the day, it looks like comfort and cleanliness have triumphed over nostalgia and tradition!

Dong Tai Kopitiam Medan Ipoh
5 Jalan Medan Ipoh 3, Bandar Baru Medan Ipoh 31400 Ipoh, Perak, Malaysia
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Snacks and Streetside Stalls

The Best Peanut Candy I’ve Eaten

Ming Yue makes the best peanut candy I’ve ever tasted!

The peanuts are wonderfully fragrant, and they use more than one variety, giving each bite a rich depth of flavour. Tiny rice crisps add a delightful crunch. And just the right amount of caramel holds everything together without making it overly sweet.

It’s as good as peanut candy gets! No wonder there’s a perpetual queue outside the shop, and they often sell out early.

Ming Yue Confectionery
50, Jalan Peh Kee Koh, Taman Kampar, 31650 Ipoh, Perak, Malaysia
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Hong Kee Confectionary

Just a few doors down from Moon De Moon, is an old-school confectionery that’s well worth a stop. Here you can pick up freshly baked egg tarts, as well as other traditional pastries such as Sha Kei Ma. It is a classic Ipoh snack made from crispy flour flakes bound together with sticky caramel.

The shop is run by a spritely octogenarian who still takes immense pride in his craft. Watching him at work, you can really sense the passion and dedication that has kept these traditional bakes alive all these years. It’s one of those places where you visit not just to buy a snack but also to time-travel back to an era that is all but lost in Singapore.

Hong Kee Confectionery
116, Hala Wah Keong, Taman Mirindi, 31400 Ipoh, Perak, Malaysia
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Pork Belly Bak Kwa at Loong Kee

Loong Kee is located in the touristy part of Ipoh, where you’ll find all the locally made products like heong peng, pineapple tarts, soy sauce, and coffee powder. Although Loong Kee isn’t an Ipoh-born brand, you wouldn’t want to miss their pork belly bak kwa. It’s incredibly addictive! The brand hails from KL.

Loong Kee Ipoh Dried Meat
39 & 41, Jalan Yau Tet Shin, Taman Jubilee, 30300 Ipoh, Perak, Malaysia
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Street-side Chendol

Cendol Mari is run by a young chef who previously worked in restaurants but decided to venture into entrepreneurship. Being both a trained chef and particular about his craft, he takes pride in making all the ingredients from scratch. Each bowl of cendol is perfectly balanced and delicious, and despite being a roadside stall, the hygiene standards are quite good! There’s almost always a long queue, and he often sells out by the afternoon — we were lucky to be among his last customers of the day!

Cendol Mari Gunung Rapat
Main road, 45, Jalan Gunung Rapat, Kampung Gunung Rapat, 31350 Ipoh, Perak, Malaysia
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Roadside Durian

This roadside stall sells durians harvested from the nearby hills. Every morning, the durians are collected from local villagers who pick them straight from the forest. With kampung durians, you never quite know what you’ll get — making it a fun game of ‘durian roulette.’ The prices are far lower than Mao Shan Wang, and while the fruit may not be as fleshy or fragrant as cultivated varieties, it has a nostalgic charm. As Forrest Gump might say, durians are like a box of chocolates — you never know what you’re going to get, and that’s part of the fun!

Kampung Durian
10, Jln. Jelapang, 31200 Chemor, Perak, Malaysia (Opposite Tai Chong Tobacco)
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Pomelo Stall Near Pong Piah Factory

If you’re planning a trip to I Xiang Bing Jia, the Pong Piah factory, be sure to stop by the nearby pomelo stall. The stall owners take pride in offering pomelos with different flavour profiles. We found the lemon-flavoured one especially refreshing. It’s the perfect snack to enjoy on the spot! hough if you’re thinking of bringing a few home, be prepared for the extra luggage cost!

Gerai Limau Bali Heng Kee Pomelo
Jln Tambun Baru, Kampung Ampang Baru, 31400 Ipoh, Perak, Malaysia
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Smooth and Silky Beancurd

Just as Ipoh Hor Fun and bean sprouts are exceptional because of the quality of the water, the beancurd in Ipoh is also said to owe its silky smoothness to the same factor.

I don’t deny that the beancurd at Woong Kee is indeed very smooth. Personally, I feel that some of the beancurd sold in Singapore can match it. Still, it’s worth trying while you’re in Ipoh.

Woong Kee Beancurd
32-38A, Jalan Ali Pitchay, Taman Jubilee, 30250 Ipoh, Perak, Malaysia
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Pandan Buns and Kueh at Red Bike

For a snack that’s a little less well known, head to Red Bike. Here’s where you’ll find steamed teacup cakes and pandan baos made entirely from natural ingredients.

Founded about five years ago by a local artist who pivoted during the Covid pandemic, Red Bike has since gained a loyal following. The kuehs and baos here are not only delicious but also free from artificial preservatives and colouring.

Red Bike 碗仔糕
96, Lebuh Bercham Timur Taman Bercham Suria Bercham, 31400 Ipoh, Perak, Malaysia
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Chinese Restaurants

Pusing Public Restoran

Pusing Public is one of those long-standing institutions in Ipoh that has remained hugely popular through the years. The second-generation owner still helms the kitchen, ensuring that the dishes retain their authenticity and consistency. We had one of the most memorable giant river prawn dishes here, (bighead prawns with superior sauce) along with an excellent suckling pig. We enjoyed our meal so much that we made a return visit for lunch on the way to the airport! Their Iberico pork ribs are also highly recommended and well worth trying.

Pusing Public Restoran
57, 59, 61, 63 & 65, Jalan Veerasamy, Kampung Jawa, 30300 Ipoh, Perak, Malaysia
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Best View Restaurant

This restaurant is very popular with the locals as the food is relatively affordable compared to bigger names like Pusing Public.

We went specifically to try their signature steamed giant grouper head. Unfortunately, the really big one wasn’t available that day! Their braised sea cucumber with pork rind and mushrooms was a pleasant surprise. They were generously portioned with plenty of sea cucumber, yet still very reasonably priced.

What I couldn’t quite figure out, though, is why the place is called Best View! To me, it looked like just another restaurant by the main road.

Best View Restaurant
121, Lengkok Desa Rishah 1, Desa Rishah, 30100 Ipoh, Perak, Malaysia
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Food Factories

Pong Piah still made in traditional ovens

If you love pong piah, also known as beh teh sor (or Heong Peng), make sure to visit a shop that still bakes their pastries in a traditional clay oven. I think this is a MUST DO when visiting Ipoh. There’s nothing quite like eating one fresh out of the oven.

You can easily tell the traditional ones by their unique shape — rounded on one end and sharp on the other. This comes from baking them vertically in the oven, which lets the malt filling settle naturally with gravity. The shape resembles a horse’s hoof, hence the name beh teh sor (horse hoof pastry).

The ovens are fired using coconut husks, which also imparts a subtle, aromatic flavor. The ones at I Xiang are good, though I felt the malt filling didn’t have quite the edge. Another traditional option I discovered later is 362 Heong Piah, located near Cendol Mari, which is also baking their pastries in a traditional clay-oven.

I Xiang Biscuits and Confectionery
36, Jln Tambun Baru, 31400 Ipoh, Perak, Malaysia
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362 Heong Piah
362, Jalan Gunung Rapat, Kampung Baharu Gunung Rapat, 31350 Ipoh, Perak, Malaysia
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Soy Sauce Factory

I’ve been using “Hand Flower” brand soy sauce for ages, and I finally managed to visit their factory. It is a bit of a drive from town, but the trip was well worth it.

We were able to purchase their very exclusive 3-year aged soy sauce, which recently won an award at a Japanese Food Expo. I was fascinated to learn that not only are the soybeans fermented under the sun, but the soy sauce is still cooked over a wood fire!

According to the manager, they are the only ones still using firewood to pasteurize the soy sauce. They also use a unique strain of mould, which has been carefully maintained since the company’s founding over 70 years ago! Although the Hand Flower Brand is available in Singapore, their 3-year-aged soy sauce is a limited product which I haven’t seen at the various shops in town!

Thean Heong Sauce Industry Sdn Bhd
No. 383, Kampung Veerasamy, Perak, 31100 Sungai Siput, Malaysia
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Groundnut Factory – still made by hand

Just nearby the soy sauce factory is a groundnut factory that’s worth a quick visit to see how peanuts are roasted.

The factory still relies on aunties to hand-sort the peanuts! These are then slow-roasted over a charcoal fire for three days. That allows the nuts to cook gently while preserving the oils and fragrance inside the shells. The peanuts themselves are delicious, though you can easily find them elsewhere. So buying them at the factory isn’t much different.

Still, it was fascinating to learn about the traditional process and craftsmanship behind how our groundnuts are made.

Mee Hiong Yuen Groundnut Factory Sdn. Bhd.
Jln Lintang, Kampung Batu Satu, 31100 Sungai Siput, Perak, Malaysia
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Planning A Trip?

If you’re planning a trip to Ipoh, I highly recommend Ah Liang as a driver and guide. He’s a true foodie and knows many of the best local spots. He also arranged our tour of the soy sauce factory.

Ah Liang used to work as a chef in Singapore 20 years ago, so he’s very familiar with Singaporean tastes and preferences. He currently works in a company that offers a selection of vehicles. So you can choose one that suits your group and comfort needs.

Contact: +60 (0)195670188

Safe Travels and Happy Eating!