I had my dinner at the Tuck Kee Restaurant at the famous Jalan Yau Tet Shin, and I recalled that I haven't blog about the wat tan hor and the fried hor fun from this place. The fried hor fun here is not the same as the char keoy teow (or kuetiau) although both dishes have the same cooking material - some seafood and most importantly the flat noodle (kuetiau).
Char keoy teow that is very famous in Penang are usually spicy and dry, while the famous fried hor fun in Ipoh is usually slightly wet and is not famous - and wat tan hor is fried hor fun in the mixture of soup and eggs.
By the time we reached Tuck Kee about less than an hour after the shop is open, the place is already full house and luckily for us, there is a table of customers who were about to leave. My father ordered the bean sprout which I deemed is a mistake.
The bean sprout that was served totally cannot match the like of Lou Wong or Onn Kei and to be honest, I don't like a bit of it. True, we are served with bigger and fatter and even crunchier bean sprout, compare to other places outside of Ipoh; but the serving was totally lack of one of the important ingredient - the sesame oil. Somehow, my father don't have any issue with that.
However, Tuck Kee still live up to its name which still serve good fried hor fun and wat tan hor. While my younger sister was complaining that her wat tan hor taste a bit salty, I like mine and the way it taste - I like "strong" taste food. Couple with the chili sauce which is already properly mixed with some lime. The flat noodle or hor fun here is not sticky and lumpy and the hor fun was fried perfectly (when I say perfectly means we rarely see the burnt noodle here) with the mixture of some seafood together with some lard's oil (so, it is not halal here).
With the acceptable price range, within RM5 - RM10 per individuals, I would advice for those who plan to dine here, the best way to try out all the varieties are by ordering different kind of varieties of the fried noodles each person a.k.a ala carte before sharing out, rather than ordering according to "family" style. Trust me, it is definitely cheaper this way.
Char keoy teow that is very famous in Penang are usually spicy and dry, while the famous fried hor fun in Ipoh is usually slightly wet and is not famous - and wat tan hor is fried hor fun in the mixture of soup and eggs.
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| Wat Tan Hor |
By the time we reached Tuck Kee about less than an hour after the shop is open, the place is already full house and luckily for us, there is a table of customers who were about to leave. My father ordered the bean sprout which I deemed is a mistake.
 |
| Big fat and crunchy bean sprout, which I don't really like due to the lack of sesame oil, but my father see no problem with it |
The bean sprout that was served totally cannot match the like of Lou Wong or Onn Kei and to be honest, I don't like a bit of it. True, we are served with bigger and fatter and even crunchier bean sprout, compare to other places outside of Ipoh; but the serving was totally lack of one of the important ingredient - the sesame oil. Somehow, my father don't have any issue with that.
However, Tuck Kee still live up to its name which still serve good fried hor fun and wat tan hor. While my younger sister was complaining that her wat tan hor taste a bit salty, I like mine and the way it taste - I like "strong" taste food. Couple with the chili sauce which is already properly mixed with some lime. The flat noodle or hor fun here is not sticky and lumpy and the hor fun was fried perfectly (when I say perfectly means we rarely see the burnt noodle here) with the mixture of some seafood together with some lard's oil (so, it is not halal here).
With the acceptable price range, within RM5 - RM10 per individuals, I would advice for those who plan to dine here, the best way to try out all the varieties are by ordering different kind of varieties of the fried noodles each person a.k.a ala carte before sharing out, rather than ordering according to "family" style. Trust me, it is definitely cheaper this way.
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