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魚丸河粉
Handmade fish balls in a clear savoury broth over silky flat rice noodles.
RM 10炒魷魚
Tender fresh squid scorched over a roaring flame with garlic and our house dark sauce.
RM 22鮮蝦麵
Deep prawn stock, springy yellow noodles and shell-on fresh river prawns in every bowl.
RM 15芽菜雞
Ipoh's most celebrated dish — slow-poached kampung chicken over crisp local bean sprouts.
RM 18辣椒板麵
Hand-torn noodles, crispy anchovies, soft poached egg and house dried chili crunch.
RM 11Every fish ball in our kitchen is hand-rolled before sunrise — the same way it was done the morning we opened. No shortcuts. No suppliers. No compromise. That is the only recipe Tuck Kee has ever followed.
Three dishes that locals drive across town for. Three reasons we've never left this corner.
魚丸河粉
Silky flat rice noodles in a clear, deeply savory broth with fish balls hand-rolled at dawn.
炒魷魚
Tender squid tossed over a fierce flame with aromatic garlic, ginger and our house sauce.
滑蛋河
Flat rice noodles enveloped in velvety golden egg gravy — a timeless Tuck Kee classic.
No reservations needed — just turn up. Let us know you're coming for groups of 6+.
Or call us directly at 016-220 9361. Walk-ins always welcome.
