Hor Hee @ Kedai Makanan Loke Wooi Kee

Hor Hee 河嘻 is actually fish ball noodles or more accurately, it's an extended version of ChaoZhou Fish Ball Koay Teow Soup 潮州魚丸粿條湯. The soup is boiled from ChaoZhou people's favourite ingredients: fish bones, anchovies and dried squid. Adding fish balls, fish cakes, fish dumpling, pickled vegetables, and some onions to it as well; and not to forget Koay Teow itself, thus creating the most ancient flavour of ChaoZhou .
For Malaysian ChaoZhou, it's called 潮州魚丸粿條湯. For Malaysian Cantonese in Kuala Lumpur, it became 西刀鱼丸粉. When it reached Malacca, it became 鱼饺面 fish dumpling noodles. Then, how in the world did it became Hor Hee?
Hor Hee 河嘻 was actually came from ChaoZhou term for fish ball (Hu Yee 魚丸). Cantonese people in Ipoh heard it and transformed it to the name Hor Hee (which sound some what similar when read in Cantonese).

Here's the location of Kedai Makanan Loke Wooi Kee.

Hor Hee 河嘻 RM3.80

Pegaga(Pennywort) Juice 崩大腕 RM1.60

Sha Hor Fun 鸡丝沙河粉 RM3.80
Ipoh style of 鸡丝沙河粉 by Hokkien people. It's transition version of Hokkien Mee to Sha Hor Fun.

Founding year: 1930's
Kedai Makanan Loke Wooi Kee 乐会居茶室
26-28, Jalan Mustapha Al-Bakri, Ipoh Perak
Tel: 012 - 505 2366 (陈丽君)
Business Hours: 9:30am - 4:30pm