Jason's Food Haven

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. 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.

It's been a while since my last visit to Lou Wong, "the most famous in town specialised in chicken bean sprout and kuetiau" and I must say, the quality of the this famous chicken bean sprout and kuetiau or otherwise known as flat noodle is definitely not the same anymore. I like the chicken bean sprout and kuetiau at the Lou Wong ever since I was a kid, even before I know that Ipoh actually famous for the dish and I only realized about this when I was in university. I can definitely say that the chicken bean sprout and kuetiau in Ipoh taste better than other places in Malaysia, not just because I'm from Ipoh, but because they taste much better, really.