A local Ipohan once disclosed to me that traditional Hakka cuisine are far and inbetween in Ipoh.
Thus when O Cafe opened its doors to welcome strangers for its homely Hakka fare it was well received by both the locals and tourists.
Positive reviews of its fare went on its rounds both offline and online.
Upon hearing of its unique proposition we made sure that we arranged a visit to O Cafe during our recent Ipoh trip.
Wong Koh Kee is a classic culinary gem.
A 3rd generation business with almost 80 years of history, Wong Koh Kee retains simplicity in everything; its recipes, the venue, the furniture, the cutleries and even the order taking procedure.
Heck, even its staff are ancient.
But that’s the charm you see, for this is one venue to head to for a taste of yesteryears’ cuisine, the sort that your grandparents would dish out; cheap, tasty, no frills and prepared via traditional methods.
Available only for lunch, be prepared to eat and go, for the place is perpetually crowded and table turnovers is high.
You can linger if you wish but I doubt your conscience (unless you have absolutely none) will allow you to dawdle when the old waiters not-to-discreetly clear away your plates plus the many pair of eyes boring into you as they stand in queue for a seat in the shop.
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There used to be a time when ang-moh (western) food are all about chicken chop, steak, black pepper chicken, fish and chips and of course, mushroom soup.
Having garlic bread with a bowl of mushroom soup followed by a chicken chop was considered a celebratory meal, or a weekend treat back then in Penang for our family.
I recall the chicken chop vividly; chicken thigh coated in crisp batter and drowned in tasty, brown sauce plus sides of fries with slices of cucumber and tomatoes.
Now I refer to these as old school western food, since “western food” has taken on a whole new parameters now.
When a friend bought me here 2 years back for the fishballs I got hooked.
Subsequent visits saw us ordering literally the same dish over and over again; the fishballs.
Opened in August 2013, this low-key restaurant serves ones of the best Chinese food in Ipoh, as recommended by my trusted Ipoh guide Brian Law.
The cook is the sweet Mdm. C.W. Lian herself, both sweet in demeanour as well as in looks.
The location can be challenging to find so it is better to call in advance for directions or bring along a local.
Advanced reservations are definitely encouraged.
First visit:
I had a patient bunch of friends along so I had more time for photos on this visit. On my 2nd visit it was with a bunch of hungry “ghosts” who grabbed at the food even before I could get some shots.
Ipoman’s signatures are their Curry Tongfun (bean thread vermicelli) with prawns (RM30) and Sweet and Sour Pork in Ice (RM20).
The prawns were fresh, mid- large sized ones cooked in mild, creamy curry sauce. A RM30 portion was sufficient for 5 of us, for there were 7 prawns in the pot.
