Today I visited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered Ipoh hor fun with shredded chicken and prawns (dry) from the Ipoh Treasure stall, which cost RM14.90 per plate.
This dish from Ipoh Treasure in Food Place, Pavilion Mall, captures the essence of one of Malaysia’s most beloved noodle classics – Ipoh Hor Fun, served here in its dry style, crowned with shredded chicken, succulent prawns, and a side of savoury broth.
It laid out on a sleek oval plate, the hor fun noodles – soft, flat rice noodles – are generously coated in a dark soy-based sauce, giving them a silky, slightly glossy appearance. Each strand is smooth and slippery, absorbing the sweet-savoury seasoning perfectly. On top, you’ll find delicate strips of poached chicken, fresh prawns, and a sprinkle of chopped spring onions for freshness.
At the side sits a small yet powerful dollop of sambal, offering a fiery kick for those who crave heat. Mixing it in infuses the noodles with smoky chilli undertones, elevating every bite.
The set is completed with a bowl of clear chicken broth, lightly garnished with scallions – simple, comforting, and meant to cleanse the palate between each mouthful of sauce-coated noodles.
Ipoh Hor Fun originates from Ipoh, the capital of Perak, famed for its pristine mountain water, which locals swear gives the noodles their legendary smoothness. Traditionally, the dish is known as “Kai Si Hor Fun” (鸡丝河粉) – shredded chicken rice noodles, often served in a light prawn-and-chicken broth.
It was created by Cantonese migrants in Ipoh during the early 20th century, who adapted their flat rice noodles (hor fun) to local tastes, adding local condiments and broth inspirations. Over time, dry variations emerged, especially for coffee shop and kopitiam diners who preferred stronger sauce flavours instead of soup.
The dish gained national popularity through Ipoh’s famous eateries in New Town and Old Town and is now enjoyed in countless versions across Malaysia – from soupy and delicate, to dry and punchy like this one.
Ipoh Treasure’s rendition blends tradition with urban taste. Instead of just light soy and broth, the noodles are darkened with caramelised sauce, offering a slightly richer, more KL-style experience. Yet, it still pays homage to its roots with Shredded chicken, Fresh prawns and Light broth on the side.
