Ipoh Ipoh Cafe

Ipoh Ipoh Cafe Serving you the Authentic Taste of Ipoh Cuisine. Proud to be IPOH MARI!
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20/09/2026

One day, my good friend, Mr. Jeffrey, Founder of ATAS – Asia Top Award Spectacular, called me and simply said,

“Come, Eric… join us. You should be part of this.”

Sometimes, an invitation is more than just an invitation.
It is a reminder that someone believes in you, sees your journey, and feels that your little story is worth being shared.

For me, this is truly an honour.

I never started my journey with the intention of chasing awards or recognition. I simply wanted to do what I believe in, stay true to my roots, and keep putting my heart into what I do.

So, to be welcomed into the ATAS family is something I receive with a very grateful heart.

Thank you, Jeffrey, for the invitation and the trust.

I am humbled, honoured, and truly grateful to be part of this journey. 🙏🏻

18/09/2026

WOLF HERRING FISH BALL ..

Recently, a good friend invited me to visit a small home-based fish ball maker, where they still hold on to a very traditional way of doing things.

What I saw truly touched me.

No artificial ingredients.
No MSG.
No sodium borate.
Just good quality fish, a little salt, and the patience to let the ingredients speak for themselves.

The first bite was something special.

A beautiful, original fish flavour; clean, natural and honest. The texture was not that artificially “crunchy” kind that we commonly come across, but a gentle, natural springiness that tells you this is how a real fish ball should be.

I stood there thinking…

“Should I sell this at Ipoh Ipoh?”

Sadly, when I asked the boss, he told me they are unable to supply to us at the moment because their production is still very limited.

A little disappointing, of course.

Because honestly, I really wish I could serve this to you.

But perhaps good things take time.

For now, I’ll keep looking, keep talking, and see what I can do.

If one day this little, honest fish ball finds its way into a bowl at Ipoh Ipoh…

I hope you will taste it the way I did —
with a little appreciation for the hands, the tradition, and the people behind it.

Good food doesn’t always need to be complicated.
Sometimes, the most beautiful taste is simply the taste of what it truly is.

16/09/2026

9 August 2026

Some days are just dates on the calendar.
And some days quietly become a part of your journey.

9 August 2026 was one of those days for me.

It was my deepest honour to welcome MasterChef Shao ( 一饭封神邵德龍师父 ) into my humble little shop, Ipoh Ipoh.

Just a small shop.
A simple kitchen.
A bowl of KSHF.

But behind that bowl are years of stubbornness, sleepless nights, countless trials, mistakes, adjustments, and the never-ending question in my heart : “Can I make it just a little better?”

I came into F&B rather late in life.
I was not trained in a prestigious kitchen.
I did not begin this journey with a chef’s certificate or a famous name.

I simply started with a belief:
If I choose to do something, I must do it with all my heart.

“用心，用心，再用心.”

And perhaps that is what Ipoh Ipoh has always been about.

Not trying to be the biggest.
Not trying to be the loudest.

Just trying, every single day, to stay true to what I believe a bowl of Ipoh food should be.

So when 师父 sat in my humble shop and tasted my KSHF, and gave his recognition to the work and persistence behind that bowl…

I was deeply touched.

Because sometimes, after walking a long road, you don't need applause from everyone.

One sincere acknowledgement from someone you deeply respect can make all those years of holding on feel quietly worthwhile.

That day, I wasn't just serving a bowl of KSHF.

I was serving a small piece of my journey.
A piece of Chef Eric.
A piece of Ipoh Ipoh.
And a piece of the dream that I have stubbornly carried all these years.

I am truly honoured, 师父.

Thank you for tasting it.
Thank you for your recognition.
And most importantly, thank you for reminding me that there is always another level to learn, another detail to refine, and another step forward to take.

The journey continues.

Still learning.
Still improving.
Still holding on.

Chef Eric, Ipoh Ipoh
True to Heritage.

#邵德龍

At my age, I’ve officially witnessed quite a few “new eras” in my lifetime. 😂I started with the good old analogue teleph...
15/09/2026

At my age, I’ve officially witnessed quite a few “new eras” in my lifetime. 😂

I started with the good old analogue telephone… then came GSM digital phones.
Then suddenly BOOM! the Internet was born.

I survived MIRC.
Then Facebook suddenly appeared.
By the way… does anyone still remember Friendster? 😂

Then came Instagram.
Then TikTok.
And just when I thought, “Okay, I think I’ve finally caught up…”

Someone said, “Welcome to the AI era.” 🤦🏻‍♂️😂

AI???

So now, after spending half my life learning how to use technology, I have to learn how to talk to a machine that talks back to me.

From analogue phones to smartphones.
From MIRC to TikTok.
From typing everything myself… to asking AI to do it for me. 😂

Honestly, sometimes I feel like technology is playing a game of “Catch Me If You Can.”

But okay lah…

I’ve come this far.
I might as well keep learning.

The world keeps changing.
If I stop learning, I’ll become the next Friendster. 😂

So… here I am.

Chef Eric — officially entering the AI era. 🤖😂

好好吃饭。Have a good meal.Life can be busy.Work can be tiring.And sometimes, we spend the whole day taking care of everythin...
13/09/2026

好好吃饭。
Have a good meal.

Life can be busy.
Work can be tiring.
And sometimes, we spend the whole day taking care of everything; except ourselves.

But when the day is finally over,
put down what you are carrying for a while.
Sit quietly.
Have a warm, proper meal.
Let yourself breathe.

A good meal is more than filling the stomach.
It is a small reminder that
you are worth taking care of too.

No matter how long the day has been,
come home to yourself,
one meal at a time.

好好吃饭，好好生活。
Take good care of yourself. ❤️

Note:
Today, we packed 4 sets of our Kampung Chicken Special — Drumstick/Thigh for takeaway.
Our Special usually sells out rather quickly.
The highest recorded booking so far was 20 sets in one go.

Thank you for making us part of your meal,
and perhaps, a small part of your day. 🙏

A Day with MasterChef Shao (一饭封神邵德龍师父) Some encounters are more than just meeting someone you admire.They become memorie...
11/09/2026

A Day with MasterChef Shao (一饭封神邵德龍师父)

Some encounters are more than just meeting someone you admire.
They become memories that quietly stay with you.

Spending a day with MasterChef Shao, 邵德龍师父, was truly one of those blessings.

He is such a humble and down-to-earth man. But what surprised me most was the person behind the MasterChef title ; so enthusiastic, so energetic, and surprisingly playful. 😊

What touched me most was his willingness to share.

Every piece of advice, every bit of knowledge, every experience gathered through years in the kitchen… he shared so generously, without holding back.

Perhaps that is what makes a true master.

Not only the ability to create great food,
but the willingness to pass the knowledge on,
so the next person may walk a little further.

For me, it was not simply a day with a MasterChef.
It was a day of learning, laughter, inspiration, and gratitude.

Truly a blessed day with 师父. 🙏

P/S: We also made a little visit to the Durian Museum at KLdeX.
What an amazing place!

A beautiful little journey into one of Malaysia’s most beloved treasures.
I honestly think every Malaysian should visit it at least once. 🇲🇾

Some days teach us recipes.
Some days teach us life.

And some days, we are simply blessed to experience both.

For the very first time, I had the opportunity to share my journey at Rise Akedemia.Surrounded by many young, creative a...
10/09/2026

For the very first time, I had the opportunity to share my journey at Rise Akedemia.

Surrounded by many young, creative and passionate F&B entrepreneurs, some already building remarkable businesses of their own. I was reminded once again that the journey of learning never really ends.

Different generations, different ideas, different paths…
but the same fire, the same courage, and the same love for F&B.

It was truly a great experience for me.

Thank you, Rise Akedemia, for giving me the opportunity to share, to listen, and most importantly, to learn.

Perhaps, sometimes, the best way to pass something forward…
is to realise that we are still learning ourselves.

Not a new recipe.Not a complete change.But perhaps, a deeper understanding of what 鲜 Xian truly means.Over time, I have ...
07/09/2026

Not a new recipe.
Not a complete change.

But perhaps, a deeper understanding of what 鲜 Xian truly means.

Over time, I have been fortunate to receive knowledge, experience, honest comments and guidance from people I deeply respect;
especially MasterChef Shao (一饭封神邵德龍师父) and MasterChef Francis Chong.

Their words made me look at my own serving again.

So, I went back to the foundation.

Not to change what we have built,
but to understand it better.

A little refinement here.
A little enhancement there.
Layer by layer,
I tried to bring the 鲜 Xian forward ;
naturally, quietly, and with more depth.

Some may notice the difference immediately.
Some may not but It was perfectly fine.

The KSHF soup is now smoother, richer and deeper.

Our Kampung Chicken has become smoother and more fragrant aka more "chicken" ...

Our rice carries more fragrance, more flavour and better texture.

The chilli sauce has become more flavourful, yet more balanced.

And even the ginger sauce, something so simple
has been given a little more character.

None of these are meant to be dramatic changes.

They are small steps,
made with a great deal of thought,
patience and respect for what we have always stood for.

Same soul.
Same heritage.
Just a little closer to what I believe 鲜 Xian should be.

I hope you enjoy the journey
as much as I have enjoyed making it.

Chef Eric
True to Heritage.

A New Chapter for Our Kampung Chicken; “Chicken in the Chicken”A new recipe.A new technique.But still the same belief, ...
03/09/2026

A New Chapter for Our Kampung Chicken; “Chicken in the Chicken”

A new recipe.
A new technique.
But still the same belief, to bring out the best in a Kampung Chicken.

If you have ever watched my YouTube videos years ago, you may have noticed how I poach our Kampung Chicken.

Instead of plain water, I use a prepared bone broth. After poaching, the chicken is then rested in plain icy water; helping the skin become more chewing and more delicate, while keeping the meat tender with a beautiful bite.

But this time, I decided to take one more step deeper.

Instead of simply soaking the chicken in plain icy water, I give it a little more time, a little more patience, and a little more flavour.

I let the whole chicken rest in a seasoned, chilled chicken broth.

And perhaps, this is where the meaning of “Chicken in the Chicken” comes in.

Chicken, gently resting in chicken broth; allowing the flavour to slowly return to the meat, enhancing its natural fragrance and giving the chicken another layer of depth.

This is a technique I have always admired from the world of Hong Kong fine dining.

Today, I humbly bring a little of that practice into our own kitchen, and into our Kampung Chicken.

My own verdict?

Smoother.
More fragrant.
Deeper in flavour.
And somehow… a little more “CHICKEN”.

Still learning.
Still refining.
Still searching for that little difference that makes a familiar dish feel special.

I hope you enjoy this new version as much as I enjoyed creating it.

"Chicken in the Chicken" .....
Sometimes, the best way to bring out the flavour… is simply to give it more of itself.

Early morning in Sri Petaling…while the city is still slowly waking up, I’m here with the team, sharing a little more of...
02/09/2026

Early morning in Sri Petaling…
while the city is still slowly waking up, I’m here with the team, sharing a little more of what I’ve learned.

Today, it’s about our signature Kampung Chicken; a new technique, a little more patience, and a deeper understanding of the craft.

The goal is simple:
smoother, more fragrant, and more flavourful.

There is always something new to learn, something small to refine.

And as a chef, I believe the beauty is not just in creating the dish, but in passing the knowledge on — so that every plate we serve can carry the same care, wherever it is served.

One kitchen. One standard. One more step towards better.

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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