Restoran Ipoh Kong Heng

Don’t leave the hall of mirrors without trying the custard and also the popiah

“Jiu Her Eng Chye” is a dish of blanched cuttlefish and kangkong smothered in sauce.
Singapore’s version combines a sweet, maroon-colored sauce with chilli in an orangey hue.
Assuming the one I had today is a good representation, Ipoh’s has a smooth satay sauce with distinct notes of coriander and curry. I love how the kangkong here seems to be juicier and a lot less fibrous in spite of its thicker stems.

Please correct me if I am wrong but I think it isn’t possible to find duck egg-fried noodles being sold on a regular basis in Singapore. Which is why when I am in Malaysia and happen to come across a stall selling “char kway teow” with duck egg, there is no way I won’t order a plate on the spot. With lots of chilli of course.
Shown above is the one from a tiny stall squeezed into the front corner of the old coffeeshop that’s connected the iconic Sekeping Kong Heng. It was power-packed with “wok hei” and so mouthwateringly tasty, we had to immediately order two more plates after a few bites.

Once you find a table and settle down, a man with a tray will suddenly appear and rapidly plonk down multiple plates of the same custard pudding on the table. You have to decide how many of them you want to keep to eat. He then collects the rest, pile the plates back onto the tray and whisks them away to the next table.
Great sales tactic. Not that it is needed because I would happily queue for these - they are very good with an eggy richness and slightly burnt caramel aroma.

Purists might baulk at this but I think it’s clever. Wanton skin is used to form the “cup” of the “kueh pie tee” instead of the classic dip-fried pastry ones. It is tasty though because the skin already has some flavour. A good match for the stewed turnip filling I have to say. Instead of fresh cilantro, it seems like sesame seeds is the choice of garnish.

Popiah from a tiny stall within an old and atmospheric coffeeshop adjoining the iconic mindfully-restored Sekeping Kong Heng building.
To me, they’re symbolic of life in Ipoh - sweet and simple. Unlike the fancier fresh spring rolls in Singapore, these didn’t have a bunch of extras like crunchy batter, prawns, lettuce or fried omelette bulking them up but it didn’t mean they were less tasty.