Ipoh's Famous Cuisines: Hor Hee

Generally speaking, Ipoh Perak has a large population of Cantonese people and there are also Hakka people. In North Perak, there are more Hokkien and Teochew people. In this environment of mixed origins, there are many interesting combinations. For example, Hor Hee.

The most traditional Hor Hee is Kuey Teow Soup with fish ball. The reason it is called Hor Hee is that it is derived from Teochew dialect. It is actually “fish ball” in Teochew dialect, which called “Hu ngee”.

There is a legend about the Teochew man who sold fish ball kuey teow soup. He asked a Cantonese man to help him write the signboard for his stall. By mistake, he pronounced the Teochew word “fish ball” as “Hor Hee”. That’s how it happened Hor Hee became a unique food term only in Ipoh.

Generally, the traditional Hor Hee with the combination of chili, lettuce, pork lard and onion oil. When the tradition continues to evolve and localize, now we have the Hor Hee in dry noodle and curry version.

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