Kedai Kopi Kong Meng

3.7/5 based on 8 reviews

Contact Kedai Kopi Kong Meng

Address :

25-C, Jalan Kelab Cina, 34000 Taiping, Perak, Malaysia

Phone : 📞 +98
Opening hours :
Thursday 6–11AM
Friday 6–11AM
Saturday 6–11AM
Sunday 6–11AM
Monday Closed
Tuesday 6–11AM
Wednesday 6–11AM
Categories :
City : perak.

25-C, Jalan Kelab Cina, 34000 Taiping, Perak, Malaysia
H
Hooi Jack on Google

Like the char siew bun and chee cheong fun. Friendly owner.
D
Douglas Dsilva on Google

Best dimsum food.Tasty and owner is a friendly .Coffee also taste good
w
wilson hoo on Google

Has improved but with foreign workers it's hard to ask them about the food. So if you dont know your dim sum, just point n taste.
L
Lee Peng Tan on Google

Amazing wanton mee. The mee itself is the star of the dish (springy) and under it with the lovely 'chee yau char' (fried pork skins)... The char siew and wonton was not bad. The din sum was pretty good.
b
banana siong on Google

famous dimsim is char siew pao. loh mai gai is a bit dry. har gao not enough prawns. wan tan mee is good.
M
Michelle Mah on Google

Cant compare the taste from taiping with KL,taiping dim sum taste more sweet,KL dim sum taste is salty,if you love to take sweet stuff,you might like their culture here?? Famous are still char siew pao!!!
E
Eiji Ishii on Google

cozy and clean restaurant for dim sum. variety is a bit few, but good and healthy taste. visited with family in the weekend morning.
A
Andrew Chan (www.roadtrippers.asia) on Google

One classic dimsum place in Taiping Old Town. Choices are limited, but food is fresh and tasty. Choices wise I usually go for their hargow, siewmai, lo mai kai and their must have is definitely their char siew pau. Their deep fried items are not too bad too but they are not my personal favorite as I prefer the steamed items The chee cheong fun was not to my liking though - tasted slight bland, maybe its the Taiping style of CCF. Their char siew pau is very light and fluffy (I guess I can easily eat half a dozen of them). Price wise is affordable.

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