Shan Cheng Review: Legit Prawn Hor Fun, Nasi Kandar And More By Ipoh-Born Sisters

Shan Cheng is a popular restaurant with Ipoh dishes

If you believe Malaysian food is truly the superior cuisine, you’ll want to check out Shan Cheng. Founded by two sisters who grew up in Ipoh helping their mother at her noodle stall, Shan Cheng was born out of a deep love for their hometown food. After spending 10 years in Singapore for work, the sisters found themselves craving the flavours of their childhood and their mother’s cooking. Inspired by those memories, they opened Shan Cheng to share the beloved dishes of Ipoh and bring a taste of home to Singapore.

Food at Shan Cheng

We tried the Helicopter Curry Rice ($12.30), which is essentially nasi kandar, but with a fixed selection of dishes—ayam varuval, lady’s fingers, egg, and a mix of vegetables—all generously drenched (or banjir-ed) in three different curries: ikan curry, ayam curry, and ayam masak merah.

Fun fact: this dish was originally called “nasi kanjar” in Ipoh, with “kanjar” meaning weed, because of how addictive the locals found it. More recently, the dish has been renamed “helicopter curry rice” after a famous Malaysian tycoon broke travel restrictions during the Covid-19 pandemic, taking a helicopter from his hometown all the way to Ipoh just to get a taste of this iconic dish. So, I guess you could say it really is nasi kanjar after all!

With the backdrop of the whole helicopter hoo-ha, I was beyond excited to try this legendary dish. And let me tell you, the first bite did not disappoint. The chicken was incredibly tender, bursting with flavour—a clear sign that it had been marinated for hours, if not longer. You could taste the depth of seasoning in every bite, making it clear why this dish has earned its iconic status.

The Helicopter Curry Rice had the perfect spicy kick, with a slight tanginess from the ikan curry—exactly how I love my curry to be. The heat was there, but not as intense as I expected. The sambal belacan added a nice depth of flavour, and there was definitely that signature tang from the assam, rounding out the dish beautifully.

Next, we tried the Authentic Shredded Chicken Hor Fun (Soup) ($8.80++).

Since this was my first time trying Ipoh Hor Fun, I wasn’t sure what to expect. But it turned out to be an incredibly flavourful bowl of noodle soup. The chicken was perfectly infused with the rich, umami flavour of prawns.

The prawns were another highlight—a good mix of natural sweetness and savoury umami!

As for the noodles, the kway teow was incredibly smooth, sliding down effortlessly with each bite. The texture was just perfect—silky and soft, making it the ideal base for the rich, flavourful broth.

The soup had an incredibly pronounced prawn flavour—almost richer and more intense than prawn mee broth. That’s when you know it’s been simmered for hours, extracting all the deep, savoury essence of the ingredients. Just look at the colour of that broth!

We paired our Ipoh hor fun with this Ipoh Golden Platter ($9++), which featured a mix of fried items such as tau kee, tofu skin, fish balls, fish cakes, and dim sum-style carrot cake. The idea of it seemed great—fried goods paired with a bowl of hot soup—but in reality, it didn’t really add much to the experience for me. Personally, I wasn’t a fan as it felt a bit disconnected from the more flavourful dishes on the menu and didn’t quite hit the mark in terms of texture or taste.

For desserts, we tried the Golden Egg Tart (Pineapple) ($2.40++) and Chicken Rendang Pie ($3.40++), which we thought were quite impressive.

The Golden Egg Tart (Pineapple) was a real treat—super crispy on the outside, with a creamy, smooth filling that balanced perfectly with the sweet, tangy pineapple paste. They were generous with the pineapple filling, which added a delightful burst of flavour to every bite. This was definitely a standout item!

The Chicken Rendang Pie tasted very similar to a curry puff, but much denser, with a heartier filling. The rich, flavourful rendang gave this pie a deeper, more substantial taste, making each bite a satisfying one with that signature spicy, aromatic kick.

Shan Cheng takes great pride in serving authentic Ipoh White Coffee, and it really shows. We tried their Iced Ipoh White Coffee ($3.30++). This drink was strong, incredibly creamy, and fragrant, perfectly balanced with that signature smoothness that makes Ipoh White Coffee so special. For something more refreshing, we also had their Iced Honey Lemon ($3.50++), which reminded me a lot of ai yu jelly—cool and slightly tangy, with just the right amount of sweetness from the honey. It was a great way to refresh between bites!

Here’s even more good news: Shan Cheng has recently brought in the legendary Guan Heong biscuits, straight from the iconic store in Ipoh! If you’re there, be sure to check them out and give these famous biscuits a try—you won’t be disappointed! They’re a perfect little taste of Ipoh to take home with you.

Ambience at Shan Cheng

Shan Cheng is a nice little gem that captures the essence of those classic Malaysian eateries you’ll find in JB or KL. With its nostalgic vibe, it’s like stepping into a restaurant from the 80s and 90s, complete with Chinese classics playing in the background—exactly the kind of place that transports you back to simpler times. It’s that authentic, no-frills experience that makes one feel right at home.

The verdict

Shan Cheng serves up some seriously impressive Ipoh cuisine at their four outlets across Singapore: Ang Mo Kio, Bishan, Bukit Panjang, and Sengkang. We visited the outlet at Bukit Panjang Plaza, which was about five minutes away by foot from Bukit Panjang MRT Station. If you’re craving comforting classics from Malaysia, they’ve got you covered with a menu that’s both nostalgic and expertly executed.

For more mouth-watering Singaporean-Malaysian food to try, read our Wild Coco coverage. For some actual Malaysian food in Malaysia, specifically Johor Bahru, check out our Restoran Hua Mui coverage.

Website | Full list of locations
Shan Cheng is not a halal-certified eatery

Photos taken by Marcus Neo
This was a media tasting at Shan Cheng