Tuck Kee – The “Wat Tan Hor” Champion of Ipoh?October 18, 2012 | 29,365 views
“Wat Tan Hor” – Fried flat rice noodles served in a pool of creamy/savoury gravy laden with the goodness of eggs, sweetness from the ‘sawi’ (mustard greens) & sinfulness from the lard fritters.
It took me years; almost half a decade to write about Tuck Kee Restaurant. If the name sounds familiar and you go … “Oh, the one famous for smoked duck, roasted pork and curry stingray ma …. you slowpoke!!!”
Then please. Hold your ammunition, my darlings.
That Tuck Kee is a household name when it comes to Chinese diners in Ipoh; in particular around the Pasir Pinji-Pasir Puteh area. But that’s not the Tuck Kee I am talking about here.
If it’s fried noodles that you crave for, and you were severely let down by the revamped Buntong 45-minutes Wat Tan Hor, then have I got good news for you.
Not only did Tuck Kee manage to satisfy our cravings for a good bowl of Wat Tan Hor, the other items that we ordered were equally as spectacular, possibly stand-alone favourites even!
I am not jumping the gun here. Nor heaping compliments without justification.
The years of experience and the celebrated fanfare/camaraderie almost every single night are testaments enough to its popularity and following. On top of that, you should be noted that very rarely does Motormouth rave about fried noodles since I’m more of a rice and bread person.
Oh, where is Tuck Kee you asked? The same area as the famous bean sprouts chicken outlets; where Lou Wong and Onn Kee have been slugging it out for eons.
Coincidentally, another shop with a rather misleading name of Sun Tuck Kee (“Sun” meaning New in Cantonese) is located a door’s away from the original. But wait, before we go lambasting the impostor, Mum did mention that the original proprietor’s descendant is now running Sun Tuck Kee instead of Tuck Kee.
Anyone feels like clarifying here? Thanks in advance!
We got seated and ordered a few starters to share, since we had no idea how long the wait would have been. I mean, on a Sunday evening with a shop that was more than 75% packed, one could not be more cautious.
The previous night’s 45-minutes claypot chicken rice experience got my gastric juices all worked up; and I wouldn’t want to risk an ulceration two evenings in a row!
The braised chicken feet and braised eggs (you can also have braised beancurd if you fancy that) were above average stuff, the chicken feet pleasing my grandma’s palate. She was happily chewing off the gelatinous digits of a chick; while proclaiming that those were some of the best she ever had in Ipoh.
I had to concur though. The only other place worthy of being mentioned within the same breath would be Kum Kee‘s signature big/small feet dish opposite of Pasir Pinji’s police station.
But the one item you should NOT miss is their excellent boiled octopus drizzled generously in fried garlic oil, topped with coriander and fried garlic bits. Served with their own concocted chili sauce with crushed peanuts, this combination of chewy tentacles and piquant condiment should be heralded as one of the more impressive appetizers out there.
On to the noodles, please ….
(Motormouth .. you really should take heed, keep the posts short and simple!)
What can I say? The Yut Kwong Hor (nicked Moonlight Fried Noodles, relating to the cracked raw egg on top of the fried kuey teow) and Wat Tan Hor were both executed to perfection. Perfection mastered after years and decades of experience and possibly; trial-and-error.
The former was a greasy mess of delicious kuey teow (flat rice noodles, also known as ‘sar hor fun’ here in Ipoh) mixing well with the cracker raw egg; instantly heating up and ‘cooking’ the egg on the spot. The addition of lard fritters boosted the dish’s decadence gauge to an astronomical height. But one spoonful of this …. would have converted you to a believer. I had doubts, but then all dissipated.
Their renowned Wat Tan Hor did live up to its hype. A slurry of gravy drowning the pre-fried kuey teow beneath (you can also opt for bee hoon/rice vermicelli noodles or yellow noodles or a mix), with chunks of pork and shrimps, the broth made all the difference.
You can find diners slurping away on their bowl; licking everything clean and then some. Although after the third bowl or so, I found the gravy a bit cloying (‘jelak’) or dare I say … too rich. From the eggs and lard. But hey … nobody forces you to have this as a daily staple right? 🙂
Sun Tuck Kee for the next round then. I’m a staunch convert of Tuck Kee now. How about you?
TUCK KEE RESTAURANT (non-Halal)
No 61, Jalan Yau Tet Shin,
30300 Ipoh, Perak, Malaysia
Tel No : +605-253 7513
Opens from 5pm onwards until late night.
Off days not fixed. Call to confirm.
GPS : 4.593959,101.084478
Same row as Lou Wong Tauge Ayam, near to Ipoh new town police station.