Ipoh Tuck Kee Puchong Jaya Yuet Khong Hor

Tuck Kee from Ipoh has long been a name synonymous with hearty Cantonese fare since 1963 in Ipoh, and their Ipoh Tuck Kee Puchong Jaya keeps the tradition alive with a focus on consistency and well-executed classics. We dropped by for dinner and were pleased to find that the quality here lives up to expectations.

We ordered a medium sized plate of Yuet Khong Hor (RM24.80), which came glistening with a silky, eggy gravy and a raw yolk nestled right in the middle — a signature presentation. The hor fun was exceptionally smooth, almost slippery, with that unmistakable wok-fired aroma that makes or breaks a dish like this. In fact, this is very wet dish so if you don't like it like that, you might actually be turned off.

There was a good balance between savouriness and that subtle char that gives the dish depth. A side of fried pork lard was served separately — golden, crunchy, and just the right kind of indulgent. This is a dish that does not travel well, so it's best eaten at the outlet.

I also ordered a side of pork lard (RM3.30) to give extra taste.

The Loh Mee was not to my liking. In fact, I found it rather bland and it was the extra pork lard that gave it more oomph.

Stir fried Yau Mak tasted very good even if the colour looks a bit yellow. Cruncht and tasty.

But the surprise of the evening was the Nam Yue Fried Pork (RM16.80). Each slice of pork was coated in a light, crispy batter and fried just enough to retain a juicy, tender interior. The nam yue (fermented red bean curd) marinade was subtle — not overpowering — and lent a savoury-sweet depth to the pork. It’s the kind of dish that disappears fast once the first slice is eaten. Would have great having this with beer.

Overall, it’s a spot that delivers what it promises: comforting, well-prepared stir fried classics with a touch of nostalgic charm. Worth a visit if you’re craving a good plate of hor fun done right.