Ching Han Guan Biscuit Shop (钟汉元饼铺) which still committed to high quality handmade traditional biscuits.

Ching Han Guan Biscuit Shop (钟汉元饼铺) is started since 1949 at this place. The place of this traditional shop is full with different kinds of biscuit. Customer can chose either to buy certain amount of biscuit from those huge glass bottle of biscuits or those well-packed biscuits. One of the most famous biscuit in this shop is their new invention, which is Lotus meat floss biscuit (肉丝莲蓉). Customer can pick the original flavor version or the version with salted egg. Anyway both can let them enjoy mouthful of chicken frosts companion with lotus paste. Other than that, the traditional Hiong Bang (香餅), Sa Ke Ma (薩騎馬), Hap Tou Sou (核桃酥) and others are very popular too. Many of the customer also like to order their wedding biscuit (喜餅) from this shop as well.

The second generation business owner, Ching Han Guan commented that the shop was actually setup by his father who came from China, while the technique of making biscuit is coming from his grandfather in China. “Although I never met my grandfather, but from what my father said, grandfather is also a well known baker in China”. According to him, most of the biscuit are handmade by themselves. All those biscuit are using original ingredient without machine manufactured. “Salted Dou Sah Beng(咸豆沙餅) and Perl lotus biscuit (珍珠蓮蓉餅) start selling since my father’s generation, the Hap Tou cake (合桃糕) currently only us are selling”, he added. Mr Ching Han Guan also mentioned, he got 3 brothers, and after his father passed away, he is the only one who take over the business. Anyway he started to learn the technique to make biscuit from his father since he is around 16 years old.

The most famous Hakka Noodles shop in Ipoh is relocated at Paris Coffee Shop along Jalan Sultan Iskandar.

怡保國民街永成茶室裡的鴻記餅家蛋撻，打響了名堂。每天清早7時開始，餅家前便出現絡繹不絕的人潮，指定要購買新鮮出爐的蛋撻，令老板應接不暇。
在喜慶節日和假期，蛋撻在短短一小時內便賣完。

東主莫鴻飛（67歲）透露，從前他是點心樓的點心師傅，累積了不少製做點心的經驗。他和兒子莫秀傑，每天凌晨2點便起床開工自製蛋撻，每個蛋撻的餅皮多達48層，口感酥脆無比；而蛋黃鮮奶餡更是幼滑鮮美。

鴻記餅家在這茶室裡擺賣了超過20年，加上之前在別家茶室賣蛋撻的經驗，它已累積了至少40年的經驗，因此在怡保，也建立了一定的知名度。
這家蛋撻吸引了不少知名人士到來光顧，香港藝人朱咪咪每次回到怡保，也一定會來此購買蛋撻。

Thean Chun (天津茶室) and Kong Heng (光兴茶室) are definitely members of Ipoh hall of fame of restaurant. These two restaurants are located side by side inside the Old town. Visitor definitely can find out the reason why they can become the representative of Ipoh restaurant from the original old-style interior to the remarkable food taste.

House of Mirros – Thean Chun. The interior design of these restaurants alone is able to tell the story of old days of Ipoh. The restaurant walls are in lined with large old mirrors, the chairs and tables are wooden made with marble on top, the street between two buildings is trying to tell the story of British colonel. Although the interior design is giving the visitors an old days feeling, the restaurants are still very energetic.

While talking about the food here, the creme caramel(炖蛋) is to die for and if customer get there any later than the normal lunch hours, most often they would have sold out. Other than that, the Ipoh chicken Kuey Teow is definitely one of the highly recommended food here, which many newspaper had already reported it before. It is famous of it’s fragrant soup and soft and springy kuey teow. Same goes to the Popiah which is slightly larger than normal Popiah and have some nice crunchy bits on the inside with some soft vegetable filling and the savoury crunchy bits was a great combination. Other than these foods, there are a lot more others for example Zhu Chang Fen (猪肠粉), Yong Tao Fu (釀豆腐), Niu Nan Fen (牛腩粉) and others.

Overall, this shop has been around for ages and many people who live in Ipoh would have a lot of memories here. Some of them even taking their meal here since there are young. The food quality still able to maintain and the feeling of having meal here is as usual, like those old days in an Ipoh old kopitiam.

Located along the street of Jalan Bandar Timah, Chang’s is a definite must to visit. The famous Hakka mee comes with a balanced tasting mix of beef balls, pork balls and dried cuttle fish which is Chang’s very own family recipe. The beef noodle is served with tender meat in a bowl of fragrant herbal soup. It is a definite must try for the visitors of old town.

黃高記飯店‧怡保舊街場二奶巷黃高記飯店的風味，讓許多市民回味。