Restoran Wong Koh Kee in Ipoh is a classic culinary gem with a rich history spanning almost 80 years. The restaurant exudes simplicity, from its recipes to its venue, furniture, and order-taking procedure. It offers a taste of nostalgic cuisine reminiscent of your grandparents’ cooking—affordable, delicious, and prepared using traditional methods. Open only for lunch, the bustling eatery is perpetually crowded, so be prepared for quick dining. The absence of a printed menu adds to the charm, but the friendly staff will gladly recommend signature dishes such as steamed three yolks egg, Hong Siew Yu Tao (braised fish head), and pei pa chicken. The reviewer enjoyed dishes like sweet and sour pork, stir-fried watercress with roasted pork in belacan, homemade stuffed tofu, and pork belly stewed with yam. While the ku lou yok (fried pork) didn’t meet expectations, the tangy gravy with crispy batter was enjoyable. The signature watercress dish was popular but deemed greasy and heavily flavored. The standout dish was the simple tofu stuffed with fish paste in eggy gravy, with clean and homely flavors. Overall, Wong Koh Kee delivers no-frills, wallet-friendly food that evokes nostalgia and a longing for homecooked meals.