Lee Tong Kee

The Lee clan has been making sar hor fun since its Ipoh days back in 1948. Tender loops of snow-white noodles are draped in a variety of sauces and toppings and they’re all worth trying, whether it’s prawns, mushrooms and bean sprouts; broiled chicken shreds; or just tangled with globes of wonton. The side dishes are equally good, including golden bricks of fried tofu, and piles of kai lan soaking in thick oyster sauce. Minus point: they charge for tap water.