Ipoh Ipoh Cafe Sri Petaling Kai See Hor Fun

While many have their personal 'gold standard' for Kai See Hor Fun, mine often being the refined Wong Zhi, this bowl at Ipoh Ipoh Cafe Sri Petaling offers a distinctively bold and soulful narrative.

The broth here leans significantly heavier on the prawn oil, delivering a deep, concentrated 'prawn head' essence that hits the palate with unapologetic richness.

The story behind the bowl is one of revival. Chef Eric (Chef 豪) has set out to recreate the legendary Old Town Ipoh Hor Fun broth of decades past. It is a labor-intensive process: the base bone broth is simmered over a slow fire for more than 10 hours, followed by a second 1.5-hour boil that incorporates black sugar cane and signature pre-fried prawns.

The result is exactly what Chef Eric describes—a 'main actor' of bone broth supported by a 'gentle fragrance of prawns' that quickly gives way to rich, layered depth. Each serving is rounded out with two pieces of notably fresh prawns, adding a clean sweetness to the heavy, savory broth. If you are looking for an authentic Ipoh Hor Fun that values a thick, smooth, and prawn-forward profile, this bowl of KSHF may well flood you with a craving for it.

The fried wantan were pretty decent too.