Georgetown Penang is fabulous but in Ipoh food was incredible and without the crowds.
Ipoh sits in the shadow of its more famous neighbor Penang. Tourists with a tight timeline often skip it and honestly we only allocated a day.
That was a mistake.
While Georgetown is crowded with tourists, you can wander Ipoh’s streets with ease. Lots of local Malaysian tourists love the city but westerners miss it.
I’ve been told what makes food in Ipoh special is the water. The limestone hills surrounding the city create mineral-rich water that locals claim makes everything taste better.
From the famously plump bean sprouts to the silky smooth rice noodles Ipoh is a place where simple ingredients transform into extraordinary dishes.
Ipoh Culinary Influences
Ipoh food reflects its history as a mining boomtown that attracted Chinese immigrants seeking their fortune.
Hakka and Cantonese cooking styles dominate with influences from Malay and Indian cuisines creating a rich mix of flavors.
The Chinese miners who settled here brought cooking techniques from southern China. Over generations these recipes adapted to local ingredients and tastes.
The result is a unique food culture that feels distinctly Malaysian while honoring its Chinese roots.
Ipoh locals take immense pride in their food. Many restaurants and coffee shops in the old town have been operating for generations serving the same recipes that made them famous decades ago.
The emphasis is always on fresh ingredients simple preparation and authentic flavor.
Must Try Food in Ipoh
Curry Mee | Kar Ree Mee
Curry mee combines yellow noodles and rice vermicelli in a spicy coconut curry broth topped with bean sprouts tofu puffs prawns and chicken.
The curry has a rich creamy texture with a moderate spice level. The coconut milk balances the heat while the various toppings add different textures.
Curry mee appears throughout Malaysia but Ipoh’s version tends to have a lighter curry with emphasis on the quality of the broth rather than intense spiciness.
This dish represents the multiethnic influences on Ipoh cuisine combining Chinese noodles with Malay curry techniques.
Where to Eat Curry Mee: Nam Chau Coffee Shop 54 Jalan Bandar Timah, 30000 Ipoh
Yong Tau Foo | 酿豆腐
Yong tau foo features various vegetables and tofu stuffed with fish paste then either steamed fried or served in soup depending on the style.
Each piece offers a different experience with the fish paste providing savory flavor while the vegetables maintain their individual characteristics. The soup has a clean delicate taste.
This dish originated among the Hakka Chinese community but became an integral part of Ipoh’s food scene.
Locals typically select their preferred items from a display with prices calculated by piece. Most stalls offering yong tau foo have been family operations for decades.
Where to Eat Yong Tau Foo: Big Tree Foot Yong Tau Foo Jalan Pasir Pinji 5, Pasir Pinji, 31650 Ipoh
White Coffee | Kopi Putih
Ipoh white coffee starts with beans roasted in palm-oil margarine instead of the traditional butter or margarine used elsewhere. This creates a smoother less bitter brew with caramel notes.
The coffee has a rich aroma but a gentle flavor. Most locals drink it with sweetened condensed milk which balances the roasted notes perfectly.
While Malaysia has many regional coffee variations Ipoh white coffee originated here during the colonial era. Chinese immigrants created this style to appeal to British tastes.
The name “white” refers not to the color but to the minimal roasting process. Traditional coffee shops still prepare it the old way pouring hot water through a cloth filter.
It can be served with a flan or kaya toast, also a popular breakfast in Singapore.
Where to Eat White Coffee: Sin Yoon Loong Coffee Shop No. 15A, Jalan Bandar Timah, 30000 Ipoh
Salt-Baked Chicken | Yim Kuk Kai
Salt-baked chicken involves wrapping a whole chicken in paper after seasoning it with herbs and spices then baking it encased in salt. The salt draws out moisture creating tender meat.
The chicken tastes incredibly juicy with hints of Chinese herbs. The cooking method seals in flavor while the salt prevents the meat from drying out.
This preparation method originated in China but Ipoh perfected it using local herbs and cooking techniques.
Historically this dish was special occasion food but now locals enjoy it regularly. The paper wrapping creates a dramatic presentation when unwrapped at the table.
Where to Eat Salt-Baked Chicken: Aun Kheng Lim Salt-Baked Chicken 24 Jalan Theatre, 30300 Ipoh
Bean Sprout Chicken (Nga Choy Kai) | 芽菜鸡
This signature Ipoh dish pairs poached chicken with blanched bean sprouts drizzled with soy sauce and sesame oil. The bean sprouts are famously plump and crunchy.
The flavor is clean and natural. The sprouts provide a satisfying crunch while the chicken remains tender and juicy. The simplicity lets the quality of each ingredient shine.
Bean sprout chicken is found throughout Malaysia but Ipoh’s version stands out because of the quality of the bean sprouts grown with the city’s mineral-rich water.
This dish emerged when miners needed affordable protein-rich meals. The combination proved so popular that it became synonymous with Ipoh cuisine.
Where to Eat Bean Sprout Chicken: Lou Wong Bean Sprout Chicken 49 Jalan Yau Tet Shin, 30300 Ipoh
Hakka Mee | 客家面
Hakka mee features springy egg noodles tossed in a sauce of minced pork and mushrooms often served with a side of yong tau foo pieces or wonton soup.
The noodles have a satisfying chew while the savory pork sauce coats each strand perfectly. The dish typically includes a spoonful of pickled green chilies for extra kick.
This dish reflects the influence of Hakka Chinese immigrants who settled in Ipoh during the tin mining boom.
Each family has their own recipe for the sauce making subtle variations in flavor from one shop to another. The best versions use hand-made noodles.
Where to Eat Hakka Mee: Restoran Hakka Mee 74 Jalan Yang Kalsom, 30250 Ipoh
Heong Peng | 香饼
Heong peng are baked biscuits with a flaky exterior and sweet maltose filling infused with fragrant Chinese herbs and spices.
The biscuit has a delicate crunch that gives way to a sticky sweet interior. The flavor combines caramelized sugar with star anise and other spices.
The name means “fragrant biscuit” in Chinese which perfectly describes the aroma that fills the air when they’re being baked.
Traditionally these treats were made in wood-fired ovens which gave them a distinctive smoky quality. Some bakeries in Ipoh still use this method.
Where to Eat Heong Peng: Sin Eng Heong Biscuit Shop 64 Jalan Mustapha Al-Bakri, 30000 Ipoh
Ipoh Hor Fun | 怡保河粉
Ipoh hor fun features silky flat rice noodles served in a clear chicken and prawn broth topped with shredded chicken prawns and often garnished with chives.
The noodles have an incredibly smooth texture that locals attribute to the limestone water used in their production. The broth tastes light yet flavorful.
While similar noodle dishes exist throughout Southeast Asia Ipoh’s version is famous for the exceptional quality of the noodles themselves.
The dish began as affordable comfort food for tin miners who needed energy for long workdays. Today it remains a breakfast staple for many Ipoh residents.
Where to Eat Ipoh Hor Fun: Thean Chun Coffee Shop 73 Jalan Bandar Timah, 30000 Ipoh
Kai Si Hor Fun | 鸡丝河粉
Kai si hor fun features the same silky flat rice noodles as regular hor fun but served with shredded chicken prawns and occasionally fish balls in a clear savory broth.
The dish tastes clean and comforting with the natural sweetness of prawns enhancing the delicate chicken broth. The noodles themselves remain the star.
While similar to regular hor fun this variation focuses more on the chicken and seafood toppings creating a heartier meal.
Old town restaurants have been serving this dish for generations often using family recipes passed down through the years.
Where to Eat Kai Si Hor Fun: Kong Heng Coffee Shop 75 Jalan Bandar Timah, 30000 Ipoh
Sha Hor Fun | 沙河粉
Sha hor fun features the same silky rice noodles as other hor fun dishes but stir-fried with beef slices bean sprouts and dark soy sauce creating a drier dish with wok hei flavor.
The noodles absorb the savory sauce while maintaining their smooth texture. The wok cooking imparts a smoky aroma that enhances the beef flavor.
This dish shows off the versatility of Ipoh’s famous flat rice noodles showing how they work equally well in soups or stir-fried dishes.
Sha hor fun requires high heat and quick cooking which is why it tastes best from street stalls with powerful wok burners rather than home kitchens.
Where to Eat Sha Hor Fun: Restoran Hui Sin 174 Jalan Sultan Iskandar, 30000 Ipoh
Chee Cheong Fun | 猪肠粉
Ipoh chee cheong fun features steamed rice noodle rolls served with sweet soy sauce sesame seeds and a spoonful of chili sauce. Unlike Hong Kong versions these come without fillings.
The noodles taste silky and light with the sauce providing sweet and savory notes. The texture feels smooth and slippery making them easy to eat with chopsticks.
The name literally means “pig intestine noodles” referring to their appearance not their ingredients. They contain no meat.
Vendors begin making these fresh each morning rolling and steaming the rice batter into thin sheets before cutting them into bite-sized pieces.
Where to Eat Chee Cheong Fun: Chee Cheong Fun Stall at Canning Garden Lorong Cecil Rae, Canning Garden, 31400 Ipoh
Tau Fu Fah | 豆腐花
Tau fu fah is silky soft soybean pudding served warm with brown sugar syrup or ginger syrup depending on personal preference.
The pudding has an incredibly smooth texture that feels like it’s melting in your mouth. The sweetness comes primarily from the syrup rather than the pudding itself.
This Chinese dessert has become a staple throughout Malaysia but Ipoh versions are known for their exceptional silkiness.
Vendors typically make fresh batches throughout the day serving them directly from large wooden barrels kept warm over low heat.
Where to Eat Tau Fu Fah: Funny Mountain Tau Fu Fah 50 Jalan Mustapha Al-Bakri, 30000 Ipoh
Tambun Pomelo | Limau Bali Tambun
Tambun pomelos are large citrus fruits in Malaysia with thick skin and juicy pink or white segments known for their sweet flavor and lack of bitterness.
The segments taste refreshingly sweet with subtle floral notes. The texture is firmer than oranges with individual juice sacs that pop pleasantly.
Tambun is a specific area just outside Ipoh famous for growing Malaysia’s best pomelos. The unique soil conditions create exceptional fruit.
Locals eat pomelo as a refreshing dessert or snack particularly after heavy meals. They’re also popular gifts during Chinese New Year and other celebrations.
They are also one of the most popular fruit in Bali and often called a Bali orange.
Where to Buy Tambun Pomelo: Ching Han Guan Pomelo Stall 127 Jalan Sultan Iskandar, 30000 Ipoh
Ipoh-style Egg Tart | Dan Ta
Ipoh egg tarts feature flaky pastry shells filled with smooth egg custard baked until the surface develops a characteristic glaze.
The contrast between crisp buttery pastry and silky custard makes each bite memorable. The flavor is less sweet than other Asian egg tarts focusing on the natural egg taste.
While Portuguese egg tarts inspired versions throughout Asia Ipoh’s style was influenced by Hong Kong bakeries but developed its own character.
Local bakeries begin preparing these before dawn ensuring fresh tarts are available for breakfast when locals enjoy them with coffee.
Where to Eat Egg Tarts: Hong Kee Confectionery 14 Jalan Dato Onn Jaafar, 30300 Ipoh
Chicken Biscuit (Kai Zai Peng) | 鸡仔饼
Kai zai peng are small round biscuits flavored with five-spice powder and occasionally containing tiny pieces of dried meat or winter melon.
The biscuits have a crumbly texture with a savory-sweet flavor profile dominated by star anise cloves and cinnamon from the five-spice blend.
These traditional Chinese biscuits became popular in Ipoh where local bakers adapted them to local tastes by adjusting the spice levels.
Originally made as festive treats these biscuits became popular everyday snacks. They store well making them perfect souvenirs from an Ipoh visit.
Where to Buy Chicken Biscuits: Sin Weng Fai Biscuit Shop 34 Jalan Mustapha Al-Bakri, 30000 Ipoh
Cendol | Chendol
Cendol combines shaved ice with coconut milk green rice flour jelly and palm sugar creating a refreshing dessert perfect for hot afternoons.
The dessert tastes rich and sweet with the palm sugar providing caramel notes that complement the creamy coconut milk. The green jelly adds texture.
While cendol is popular throughout Southeast Asia Ipoh vendors often add their own touches like sweet corn or red beans.
This dessert represents the Malay influence on Ipoh cuisine providing a cool counterpoint to the predominantly Chinese savory dishes.
It’s also one of the most popular drinks in Indonesia.
Where to Eat Cendol: Central Market Cendol Stall Pasar Besar Ipoh, Jalan Dato Onn Jaafar, 30300 Ipoh
Menglembu Peanuts | Kacang Menglembu
Menglembu peanuts are a specific variety of groundnuts named after the Ipoh suburb where they’re processed known for being especially crunchy and aromatic.
The peanuts taste exceptionally fresh with a satisfying crunch. The roasting process brings out their natural sweetness without any burnt flavor.
Menglembu became famous for peanut processing during the mid-20th century when it developed specialized techniques for roasting and packaging.
These peanuts are a popular snack food throughout Malaysia but locals insist that buying them directly from Menglembu guarantees the freshest product.
Where to Buy Menglembu Peanuts: Kacang Putih Shops along Jalan Lahat Jalan Lahat, Menglembu, 31450 Ipoh
Tips for Eating Your Way Through Ipoh
- The best time to experience food in Ipoh is early morning. Many famous stalls open around 6 AM and close by early afternoon once they sell out. Locals know to arrive early for the freshest offerings.
- Most authentic food in Ipoh comes from coffee shops and street stalls rather than formal restaurants. These often look basic but serve exceptional food that has kept customers returning for generations.
- Old town contains the highest concentration of famous food stalls within walking distance of each other. Start your food exploration here where you can sample multiple dishes without traveling far.
- Embrace the communal dining style common in Ipoh. Tables are often shared with strangers especially during busy periods. This gives you opportunities to see what locals are ordering.
- For breakfast in Ipoh locals typically enjoy white coffee with either kaya toast or dim sum. For lunch hor fun noodles or bean sprout chicken are popular choices while dinner in Ipoh might include a wider range of dishes shared family style.
- While Ipoh is famous for Chinese influenced dishes there are excellent halal restaurant in Ipoh options as well serving Malay and Indian cuisine particularly around the Little India area.
- The limestone water that makes food in Ipoh special can be tasted in the coffee too. Many visitors take home bags of white coffee beans as souvenirs after experiencing how smooth they taste.
- Ipoh best place to eat for authentic local flavors are the old coffee shops along Jalan Bandar Timah and surrounding streets. These unpretentious establishments often specialize in just one or two signature dishes.