Egg tart is the type that comes in a flaky crust. The famous place for it is the corner coffee shop on Cockman and Yau Tet Shin Street junction. I do not remember the name of the shop but it is located on the same block of shop houses as Har Choy Seng (the shop selling joss sticks, incense and praying paraphernalia). During my recent visit in August, I wanted to buy a dozen but unfortunately, it was all sold out.

Egg custard is served on a plate, topped with syrup. The great place for it is Thin Chun, the coffe shop beside Kong Heng on Leech Street.

Hor Hee is clear soup noodles (usually Kuay Teow, or mee & meehoon) served with fish balls, fish cake and fish wonton. It is somewhat like Penang's Kuay Teow Tung, and the difference is that it comes only with a variation of fish delicacies. In the Vietnamese restaurants in Chicago, there is also a type of soup noodle called "Hu Tieu" which is very similar to Hor Hee.

Hope this info helps to clarify some thoughts about Ipoh's famous goodies.

Warmest wishes and best regards.