Ipoh Ipoh Cafe Sri Petaling Kai See Hor Fun

Post by Chiefeater VK

While many have their personal “gold standard” for Kai See Hor Fun, mine often being the refined Wong Zhi, this bowl at Ipoh Ipoh Cafe Sri Petaling offers a distinctively bold and soulful narrative.

The broth here leans significantly heavier on the prawn oil, delivering a deep, concentrated “prawn head” essence that hits the palate with unapologetic richness.

The story behind the bowl is one of revival. Chef Eric (Chef 豪) has set out to recreate the legendary Old Town Ipoh Hor Fun broth of decades past. It is a labor-intensive process: the base bone broth is simmered over a slow fire for more than 10 hours, followed by a second 1.5-hour boil that incorporates black sugar cane and signature pre-fried prawns.

The result is exactly what Chef Eric describes—a “main actor” of bone broth supported by a “gentle fragrance of prawns” that quickly gives way to rich, layered depth. Each serving is rounded out with two pieces of notably fresh prawns, adding a clean sweetness to the heavy, savory broth. If you are looking for an authentic Ipoh Hor Fun that values a thick, smooth, and prawn-forward profile, this bowl of KSHF may well flood you with a craving for it.

The fried wantan were pretty decent too.

Pricing

• Classic Kai See Hor Fun: RM14.50
• Fried Wantan: RM7.50
• Coffee : RM6.00
• Total: RM41.50

MVX Summary

Score: 8.2/10

M – Meal Value
At RM14.50 for a signature bowl that involves over 11 hours of preparation, the value is excellent. The inclusion of fresh prawns and the high-quality, layered broth justifies the price point in a competitive neighborhood like Sri Petaling.
Score: 8.5/10

V – Venue & Vibes
The cafe is clean, bright, and modern, dominated by a large “True to Heritage” mural that reinforces their mission. It’s a comfortable, air-conditioned space that elevates the traditional kopitiam experience without losing its casual soul.
Score: 8.0/10

X – X-Factor
The X-factor is the complexity of the broth. Chef Eric’s specific use of black sugar cane and the dual-boiling method creates a unique, heavy prawn-head profile that differentiates it from the lighter, more chicken-based versions common elsewhere.
Score: 8.5/10

Business Hours:
Tuesday to Sunday
09:00 am to 02:45 pm
05:30 pm to 08:45 pm

Closed on Monday