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“ Touristy spot for its iconic Bean Sprout and Chicken Rice. My Ipoh friend recommended here instead of the opposite side Old Wong chicken rice for it’s chicken rice. Trust the locals taste buds. Chicken: these are local breed chicken instead of industrial chicken. Industrial chicken are meaty but lack firmness and tender. The chicken here are silky and smooth even the breast meat are tender. Bean Sprouts: Fat bean sprouts give the crunchy bite and you don’t feel the raw bean sprout taste. Fish ball soup: the fish ball are freshly hand made mackerel pike fish. No fishy taste Rice is cooked with chicken broth plus pandan leaves. Without the garlic taste as eating in Singapore. Rather go with the hor fun. Chilli sauce for the chicken rice is sweet and little spicy. You noticed there are chilli padi provided on the side. A bit pricey for locals but quality wise is worth it. ”
“ If you’ve read the reviews beforehand and still decide to go, don’t expect a clean environment or good service. This was my second visit, and whether it's here or at Lou Wang, the experience remains the same. It seems to be part of their style, or maybe their business is thriving enough that service isn't a priority. While the restaurant (it's a coffeeshop) may not offer the best ambience, the chicken and beansprouts are iconic dishes in Ipoh that are still worth trying. I’d bring friends here, especially since it's convenient for us as we stayed nearby. The steamed rice and hor fun are good to go with chicken and bean sprouts. To avoid the crowds and chaos (including staff shouting), try to visit early. It could be challenging, especially on a rainy day, as space is limited and ground is wet. Travel light—there’s not much room for shopping bags, and you wouldn't want to leave them on the floor given the condition of it. ”
“ Nice chicken and beans prout. The chiken is soft and flavourful. The fish meatball also good. You must try it. ”
“ The classic Ipoh dinner! Bean Sprout chicken, Tauge Ayam, 芽菜雞! Always the Comfort food! Our meal was perfect in every way. The bean sprouts were plump and crisp the chicken was flavorful and silky and the noodles were smooth as silk. Accompanying the main characters were fish balls, fresh and al dente and flavorful fresh pork meatballs. Even the humble soya sauce for the chicken and the bean sprouts is flavorful and Rich a light and satisfying dinner always! The staff here are very friendly and attentive. This was a perfect dining experience! ”
“ Very differing reviews on this restaurant I read but they delivers a delightful experience for me with its silky smooth hor fun, tender poached chicken, and crunchy, flavourful bean sprouts. Compared to the more touristy Lou Wong, Ong Kee’s fare feels fresher and healthier. Don’t expect Michelin service as both Lou Wong and Ong Kee are considered street food so pls manage your service expectations. ”
“ I visited Ong Kee Restaurant and ordered half a chicken. The meat was tender and smooth, paired with a distinctive sauce that leaned slightly salty. The stir-fried bean sprouts were perfectly balanced — crisp yet not undercooked — and very flavorful. The oil rice carried a fragrant aroma, complementing the meal well. The flat rice noodle soup was another highlight, with silky noodles and a clean, naturally sweet broth. Overall, Ong Kee delivered a thoroughly satisfying dining experience. ”
About
Ong Kee Restaurant
Welcome to Ong Kee Restaurant, a culinary gem nestled in the heart of Ipoh, Perak, Malaysia. Located at No. 48/51, 53, Jalan Yau Tet Shin, Taman Jubilee, this popular spot is a must-visit for both locals and tourists eager to experience the iconic dishes that define Ipoh’s culinary landscape. You can reach them at +60 12-530 0888 for any inquiries.
Ong Kee is celebrated for its Bean Sprout Chicken (Tauge Ayam), a local delicacy that combines tender, silky chicken with crisp, flavorful bean sprouts. According to loyal patrons, this dish resonates with comforting nostalgia, offering flavors that are both rich and satisfying. As DR. ALVIN TUNG aptly put it, Ong Kee’s chicken is “flavorful and silky,” making it an essential choice for those seeking a genuine taste of Ipoh.
The distinctiveness of Ong Kee doesn’t stop at the chicken. The accompanying hor fun (flat rice noodles) is said to be “smooth as silk,” perfectly complementing the main dishes. The entire meal becomes a delightful experience, with each component—from the freshly handmade fish balls to the subtly aromatic rice cooked in chicken broth and pandan leaves—coming together harmoniously. These elements coalesce to create what eee che described as a meal that's “fresh and healthy,” setting Ong Kee apart from more touristy options.
While the ambiance may not offer the polished grace of high-end dining establishments, the charm of Ong Kee lies in its authenticity. It boasts a bustling atmosphere typical of street food experiences. As Ling Sg noted, managing expectations around service is essential, as this eatery thrives more on the excellence of its culinary offerings rather than an upscale dining environment. However, this should not deter you from indulging in what truly matters—the food.
Whether you drop by with friends, as many locals do, or embark on a personal culinary journey, Ong Kee Restaurant promises an authentic taste of Ipoh’s most beloved dishes. There’s a reason it remains a frequent recommendation among locals. With its famed bean sprouts, tender chicken, and delectable freshly made fish balls, each visit is clearly worth it. So grab your chopsticks and prepare for a flavorful escape at Ong Kee, where every bite tells a story of tradition and comfort.
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