You might just be as confused as I was, finding numerous stalls with iterations of the name "Ipoh Tuck Kee" around the island with similar sign boards and serving similar dishes.

I am not too sure if there is a back story invovled but the Ipoh Tuck Kee at Kelantan Lane is apparently one of those affiliated with the OG Malaysian Tzichar eatery from Ipoh and are led by the founder's descendants themselves.

Their signature dish is the Yut Kwong Hor or moonlight hor fun. The name apparently comes from the raw egg yolk which is placed on top of the dried fried hor fun just before it is served.

I love that there is a strong distinctive smokey wokhei taste in Tuck Kee's rendition and their pork lard is simply to die for. The sauce though was a little sweet and one-dimensional on its own own but do mix in the rich and creamy raw egg yolk to balance the flavours.

My one big complaint was that it took nearly 40 minutes for our food to be served and this was during a low peak period during the mid-afternoon. That said, it took nearly the same amount of time at their Toa Payoh Lorong 8 outlet during dinner!