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Kedai Kopi Tai Kung

4.7

3 Reviews

   |   

$$

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Business hours
  • Sunday: 7:00 - 14:00
  • Monday: 7:00 - 14:00
  • Tuesday: 7:00 - 14:00
  • Thursday: 7:00 - 14:00
  • Friday: 7:00 - 14:00
  • Saturday: 7:00 - 14:00

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Kedai Kopi Tai Kung Reviews

4.8

3 Reviews

  • (2)

  • (1)

  • (0)

  • (0)

  • (0)

  • Mabel Woo

    5.0

    Ipoh famous design Shrimps Cheers Cheong Fun (Steam Rice Noodles with Shrimps) is cook at that moment. Hong Design Cher Cheong Fun just in love with Saturdays. Usually sold-out earlier around 12.00 noon on school holidays / public vacations / weekends.

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  • Amirul Arrif

    4.0

    This is probably the most famous stalls selling Ipoh style famous shrimps 'Chee Cheong Fun' (steam rice noodles) cooking at that moment for orders only daily from 7.00 am to 2.00 pm. Just on Saturdays, this stall will market Hong Kong design 'Chee CheongFun' (making use of either prawns or BBQ pork). This restaurant is usually pack using this type of stall regular customers & most of the period will be sold-out quick by 11.00 am on weekends, public vacations and school vacations. Waze: Type in 'Kedai Kopi Tai Kung'.

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  • Riska Dewi Permata Sutrisno

    5.0

    1. 驰名的虾米肠粉(星期一至星期六,星期三除外. 2. 每香港肠粉(星期六)Chee Cheong Enjoyable (Ricecus Noodle Rolls) -1. Famous Dried Shrimps (Mondays to Saturdays except on Wednesdays) 2. Hong Kong kind [with either prawns or 'Char Siew' (BBQ Pork Lean Meat)] The Chee Cheong Enjoyable is being cook at that moment when receivecustomers request. It offers mushroom, curry, or sweet gravy. You might request for mixture of all gravy in fact it is tasty. It sells early each morning from 7.00 am and usually sold-out around 1.00 pm though it may close at 2.00 pm.

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Kedai Kopi Tai Kung Location

11-17 Jalan Chung Ah Ming, Ipoh 31650 Malaysia

Kedai Kopi Tai Kung is located at 11-17 Jalan Chung Ah Ming, Ipoh 31650 Malaysia. This is a Chinese restaurant near the Ipoh. This restaurant is very popular and has a good reputation. Many food bloggers also visit this restaurant to make mukbang.

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