When Eric Lee was growing up in 1970s Ipoh, helping out at his aunt’s kai si hor fun stall was just a fun way to pass the time and to earn some pocket money. Little did he know that those early years would later shape his entire career.
Fast forward to 2025, and Eric is now the proud owner of two cafés in the Klang Valley. Unsurprisingly, he named them “Ipoh Ipoh” to pay homage to his hometown. You can take the zai (son) out of Ipoh, but you just can’t take the Ipoh out of the zai.
An Ipoh restaurant for KLites
When I dropped by the SS2 outlet around 11am, the café was already packed. Fortunately, Eric spotted me loitering outside and waved me over to a quieter table.
“I took a daring risk, opening this restaurant during the pandemic,” he told me. “It wasn’t an easy time to run a business, let alone start one.”
Interestingly, Eric’s path to becoming a restaurateur wasn’t straightforward. Until 2015, he was in the optical industry, selling spectacles and sunglasses. But as business slowed, he took a step back to reflect and visited relatives in China for a breather.
Those relatives introduced him to the culinary world of Guangdong, rekindling his passion for food. On a whim, one of them enrolled him in a Chinese culinary school. By the time Eric returned to Malaysia, he knew just exactly what he wanted to do.
The first Ipoh Ipoh Cafe opened in 2020. Though the current SS2 location wasn’t the original (it started a street over), this newer space is double the size, with two adjoining lots.
What sets Ipoh Ipoh apart is Eric’s meticulous sourcing of ingredients. Whenever possible, he brings them in directly from Ipoh to ensure his Klang Valley diners get the most authentic taste of home.
The star of the show
Ipoh Ipoh’s signature is the Classic Kaisi Hor Fun Soup (RM14.50), Eric’s pride and joy. “We double-boil our pork bone and old chicken broth with fried prawns for over 10 hours,” he shared proudly.
The soup had an inviting aroma and a savoury depth that felt instantly comforting. The hor fun noodles were smooth and springy, soaking up the rich broth beautifully. Topped with generous strips of chicken and plump prawns, it was a bowl worth slurping to the last spoonful.
Crazy for chee cheong fun
If you are a chee cheong fun fan, Ipoh Ipoh has a menu you’d be pleased with. There are five variations offered, with the Ipoh Sweet Sauce (RM7.50) and Minced Pork & Mushroom Gravy (RM9.90) being the most popular.
Having tried many versions of the red sauce chee cheong fun, I can safely say Eric’s ranks among my favourites. It was just the right amount of sweet, while the rice flour rolls were delightfully silky and smooth. I threw in some pickled green chillies, and the contrast of sour and spicy was just right.
The mushroom gravy version, on the other hand, caught me by surprise. Despite visiting Ipoh several times, I had never encountered this variant before. It turned out to be rich, savoury, and umami-packed, somewhat reminiscent of bak kut teh—just without the herbal notes. Overall, a good, new experience.
Moot and meat
After enjoying sweet, savoury and salty flavours, my taste buds needed to be singed, so I went with the Classic Dry Curry Noodles (RM17.50). The noodles came served with juicy char siew, meaty kai si (shredded chicken), fresh prawns, and lots of bean sprouts.
The dish came with a small plate of what Eric called “curry moot”, a spicy paste he says is unique to Perak and is different from the sambal which Klang Valley folks are used to.
It’s not easy to balance so many flavours in one bowl, yet Eric pulls it off. The curry was thick and rich, the noodles had a pleasant bite, and the curry moot tied it all together. A quick squeeze of lime added a final zesty touch.
My noodle journey ended with the Kampung Style Wantan Mee Served With Charsiew (RM15.50). I was quite excited to try this, as the noodles were cooked using Iberico pork lard. Sure enough, I picked up a mild, fatty smell from the noodles as I was slurping them down. Yet still, the char siew took centre stage, being the fatty, melt-in-your-mouth kind that I really like.
Good old cold caffeine
To wash everything down, I ordered a cold Signature Ipoh White Coffee (RM5.70). I wouldn’t call myself a coffee enthusiast, but this one hit the spot and kept me awake for the rest of the day. That probably says much on its own, doesn’t it?
Is it truly Ipoh-worthy?
If you’re an Ipoh zai or Ipoh lui craving a taste of home, Ipoh Ipoh Café might be the closest you’ll get without driving north. Between the silky noodles, flavourful soups, and old-town authenticity, you’ll likely walk away feeling like you’ve had a little slice of Ipoh right here in KL.
As for me, I’m no Ipoh zai, but I just want more of that char siu to go.
Ipoh Ipoh Cafe
Address: 133, Jalan SS 2/6, SS 2, 47300 Petaling Jaya, Selangor
Opening Hours: 9am – 2.45pm, 5.30pm – 8.45pm daily | Closed on Mondays
Contact: 017-873 6733
Halal Status: Non-halal
You should also check out: Mix-and-match tang yuan? That’s a thing at this Kepong shop that’s been around since 1988.
