Ipoh Ipoh Cafe

Ipoh Ipoh Cafe Serving you the Authentic Taste of Ipoh Cuisine. Proud to be IPOH MARI!
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06/05/2026

Today, Ipoh Ipoh turns 6 years old.
I still remember 7th of May 2020. During the lockdown MCO 1. Where the news spoke the rising cases everyday, but it only felt real when my shop shutter is up at 8am. And I saw everything is so quiet. SS2 Chow Yang felt so empty. Like the world had paused.
In those first few months, sales were so low. Some days, even rent felt uncertain. All I had was a simple voice inside me.
HANG ON and HANG ON ....
Doing what I could, with what I had.
Keeping operation cost as low as possible. I washed plate. I mopped the floor. I cleaned the toilet. Throwing in everything I have just for one goal , "SURVIVE" ...
I was lucky. My staff stayed and believed in me. Some suppliers gave me time. Because of them, I kept going. Things slowly got better, then even harder again. Followed by MCO 2 and MCO 3. Almost 2 years of not letting go.
There were a lots of heavy moments. But I kept the same words closely to myself.
HANG ON and HANG ON....

I always say 用心, 用心,在用心。
meaning "with heart."
To me, it simply mean,
Listen with your heart,
See with your heart,
Learn with your heart and
get things done with your heart.
This is how I started. This is how I continue.

And today, I just want to say thank you to my families, my friends and all my regulars.
Because of you, Ipoh Ipoh is still here.
Thank you and Thank you.

Happy 6th Anniversary to Ipoh Ipoh ....

26/04/2026

For the past 2 weeks, ever since MFT posted about my Sri Petaling branch… my sisters have been non-stop 😅
They said they’ve been working until “lat kuat” — which basically means not just tired… but deeply, spiritually exhausted.
Every day feels like a marathon… except there’s no finish line, just more orders waiting.
Then somehow, I think the universe heard them (or maybe the complaints got a bit too loud 🤭)… and suddenly Master Chris Leong appeared like the hero in a drama.
Calm, composed, and right on time to rescue them.
A true blessing… because honestly, another few days like this, and I think my sisters might have officially gone on strike already 😂

Today, I count myself quietly blessed.Through my good friend, Jeffrey,I was given the chance to sit beside a living lege...
17/04/2026

Today, I count myself quietly blessed.

Through my good friend, Jeffrey,
I was given the chance to sit beside a living legend;
Ah Soon Gor. (The man in green)

A grand master of Chinese cuisine,
with more than 60 years behind the fire and the wok, a name deeply respected among many chefs.

His words were few, yet they carried weight.
His criticism, sharp, but kind—
is something I will hold close and learn from.
His recognition…
quietly enough to keep me awake tonight,
not from pride, but from reflection.
What he shared,
cannot be measured, cannot be bought.
We sat for nearly 2 hours,
speaking of techniques, of discipline,
of the quiet philosophy that lives within the kitchen.
And somehow, at the end of it all,
we arrived at the same simple place;
no matter the years,
no matter the experience.
We are still asking,
in our own humble ways,
“How can we do better?”

I see the signs of changing times.More food operators are quietly adjusting their prices, adding small surcharges for co...
16/04/2026

I see the signs of changing times.
More food operators are quietly adjusting their prices, adding small surcharges for containers and bags.

Suppliers speak of the same strain:
transport grows tighter,
feed and raw materials, one by one, climb day by day.
Every step in the chain feels the weight.

As for me, I see the storm ahead,
but I will hold on as long as I can.
As long as my hands are able.

With the truest heart, I promise to do my best to keep things steady without compromising quality.

For nearly 6 years,the wantan mee quietly troubled me.No matter how many suppliers I changed,the problem never really le...
09/04/2026

For nearly 6 years,
the wantan mee quietly troubled me.
No matter how many suppliers I changed,
the problem never really left.
Sometimes smaller, sometimes bigger.
Some thicker, some thinner.
Some cooked fast, some took their time.
Some soft, some too firm.
I slowly learned,
when the noodle is not consistent,
everything else becomes uncertain.
In wantan mee, once the noodle is right,
then comes the control… time, and temperature.
Whenever I visited ramen shops,
I was always amazed.
How could they serve so many textures;
extra soft, soft, normal, hard,
yet keep it so consistent?
Deep down, I knew the answer…
standardisation, timing, and heat.

Until recently,
I had the chance to work with a well-known ramen specialist factory.
Only then I began to understand.
Flour has many grades.
Fresh eggs make so much of difference.
Advance machines can control with such precision.
Even the alkaline water;
good ones bring a pleasant “hiong”,
lower grades can ruin everything.
Today is my third day testing this new wantan mee.
And I must say… it feels so right.
Even after one hour,
the noodles still hold their gentle crunch.
Now, I can finally prepare a plate of wantan mee
with confidence;
every gram, every second, every degree can be measured with care to maintain the best consistency..

If you have time…
please come and have a taste.

P/S : I have learned so much about wantanmee and ramen recently...

My Sri Petaling branch…is gently cared for by my sisters.Month by month,the crowd grows… quietly, steadily,like trust be...
06/04/2026

My Sri Petaling branch…
is gently cared for by my sisters.

Month by month,
the crowd grows… quietly, steadily,
like trust being planted and slowly blooming.

But I must admit, with an honest heart…
this was my very first step
into opening a branch.
At the same time,
SS2 was overflowing with people after moving to a new location,
new hands were still learning,
and another corner was being built.
In between all these… for the first few months,
some details slipped.
A touch of seasoning,
a point in the recipe; slightly misaligned.
And in those small misalignments,
I believe… we have disappointed some of you.

It has been a long and difficult road
to bring everything back into balance,
to recalibrate,
to realign,
to return to what we truly stand for.

To those who stayed,
who gave us time and another chance;
my deepest gratitude.
And to those we have let down,
my sincere apology.

Today, I can finally say,
Sri Petaling… has caught up to our standard.

And if fate allows,
I humbly hope to have the chance to serve you again.

It was the year 2017, when I turned 40.I took my first steps toward Mount Everest Base Camp.At Kala Patthar, 5,643 meter...
05/04/2026

It was the year 2017, when I turned 40.
I took my first steps toward Mount Everest Base Camp.
At Kala Patthar, 5,643 meters above sea level,
the wind was fierce, and the cold reached nearly -20°C.
Yet, somehow, the silence there felt louder than anything I had ever known.
When I first decided on this journey, I kept it quietly within myself. Not because I was brave
but because I knew I would be flying into Lukla Airport, a place many call the most dangerous airport in the world. I did not want those who care about me to worry.

People often asked me, “Why take such a risk?”
I would just smile and say, “I love mountains.”
But deep down, it was more than love.
It was a quiet question I carried within,
"How far can I really go?"
Who am I, when things become truly difficult?

The journey was not kind.
The air grew thinner,
sleep became a struggle,
food lost its taste.
There were moments of dizziness,
moments when even standing felt uncertain.
The cold cut through my skin,
the wind marked my face,
and the sun, though distant, burned deeply.
Every muscle ached, every morning felt like lifting a mountain of its own.

After the 5th day, the body slowly gave up its voice. What remained… was only the mind,
quietly asking you to take one more step.
And then, on the ninth day,
I stood at Kala Patthar.
There was no grand celebration, no loud victory.
Just a quiet understanding, that sometimes, we do not conquer the mountain, we simply meet ourselves there.

Looking back,
that journey did more than take me to the Himalayas.
It prepared me, in its own silent way,
for the long and uncertain days of COVID-19 lockdowns.

P/S:
If there is a chance,
I truly hope everyone experiences something like this once in life.
Only when we have tasted some true bitterness,
we begin to understand how gentle, and how sweet, life can be.

Address

113, Jalan Ss 2/6
Petaling Jaya
47300

Opening Hours

Tuesday 09:00 - 15:00
17:30 - 20:45
Wednesday 09:00 - 15:00
17:30 - 20:45
Thursday 09:00 - 15:00
17:30 - 20:45
Friday 09:00 - 15:00
17:30 - 20:45
Saturday 09:00 - 15:00
17:30 - 20:45
Sunday 09:00 - 15:00
17:30 - 20:45

Telephone

+60178736733

Website

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