Restoran Wong Koh Kee

營業中

休息中

During the weekends, the place will be crowded as Panglima lane also known as concubine lane in Ipoh is a very famous local attraction with its decades of heritage.As lunch hour draws in, the restaurant will be crowded and its limited seats adds to never-ending crowds waiting in line till late afternoon.The price of the food is reasonable and the taste is good.

因为我的关系， instead叫鱼，我们叫了个甜酸啦啦! （本人少吃鱼，而且店主说很新鲜)不说二话，一叠热拉拉的啦啦就奉献在我们面前了.的却很是酸甜，啦啦没有一丝腥味，可能是那一丝丝的姜片的作用!赞！

点了几道肉，终得点个菜吧!这道菜也是镇店之宝-翁菜虾米炒烧肉！菜还没端上，从厨房处就嗅到那炒菜的香味了!厨师的炒功了得，火候十足!爆香后的烧肉与虾米让那味道更加升华!

接下来要推介的是本店镇店之宝!三黄蛋!!!听似非常简单普遍的一道菜，要做到让顾客留下好的印象与赞不绝口是十分艰难的!大厨竟然可以把蛋煮到像豆腐酱滑,加上里头的皮蛋与咸蛋黄实在是赞不绝口!

这里的店面虽然在一条小巷，但它的店面蛮大，虽然每次人流很多，但不用担心，每次都很快可以找到位子!今天叫了个琵琶鸡，是店主推荐的!大厨把鸡皮弄得很脆，本身有点干，配上他们给的酱就完美了!

黄高记饭店，这间店，九十后应该不晓得,位于一条冷巷里面，倘若没有人带路，不是酱容易找到...更好的辨认方法是，它是在于驰名的天津茶餐室正对面!除了煮炒吃饭，他们也有提供小炒,看看他们的餐牌吧!

Although this was recommended by the waiter, I couldn't recommend it. It came cooked with big patches of minced ginger but the fishy mud smell still lingers. The fish itself was fatty, it's layers of fat overcame the layers of meat. I had to constantly pour soy sauce over the meat in order to make it edible. It's one of the biggest disappointment from a reputable restaurant like Koh Kee.

When one is in Ipoh, whether you are from Ipoh or not, taugeh (bean sprouts) is a constant staple. The taugeh in Ipoh is famous for being fat and juicy. The stir fried taugeh at Koh Kee is no different. Fried with chilli and garlic, this dish has a tinge of spiciness to it. While I was busy crunching the juicy and meaty taugeh, there were also bits and pieces of salted fish that add to taste.

One of their signature dish, the stir friend vegetable with roasted pork is not for everyone. The vegetable was coated with a glistening layer of oil, possibly from the roasted pork. While it does taste good, the thought of almost drinking oil puts me off. The roasted pork was salted to an extend that the whole dish needs only minimum salt to make it tasty. The vege was nicely cooked with a pungent smell of wok (wok hei) which separates the style of an amateur and a professional chinese cook. Wh

Eggs during lunch or dinner is like a staple dish. Try it with 3 types of eggs. In this steam egg, there's 3 types of eggs, salted egg, century egg and the usual chicken egg. The egg came in super smooth texture which means it has been carefully broiled. The soy sauce could be a bit too salty so I didn't take too much of it with the egg. But the fried garlic made the egg more fragrant and delicious.

Situated at the infamous mistress lane in Ipoh is a local favourite restaurant, Koh Kee. During lunch, the tables will be filled with patrons for their savoury chinese dishes. One of my favourite is the sweet and sour pork. I could just have that dish to go with my rice and never feel bored. The pork was fried crispy before poured in with sweet and sour sauce which wasn't too strong a taste. The big chunks or cucumber and onion also add in the taste and extra crunchiness of the dish. A very appe

在黄高记饭店，他们最出名的就是琵琶鸡，琵琶鸡的皮会被炸到金黄色为止。虽然它的皮看起来会有很多皱纹，但是吃起来却一点也不会软，反而非常香脆呢！配着酱料来吃真的不是普通的好味道。但是如果摆放得太久了就会开始“漏风”，所以并不建议打包。