If my two Ipoh-born foodie friends @blueskiescottonclouds and @happygreedyfoodie whom I trust, can vouch for the authenticity of Chef Ron's "Ipoh Curry Noodles", I am sold!
Pictured here is the dry version which tasted exactly like the curry mee my late grandma used to cook, and that I loved so much. If I were to draw a comparison, I'd say it is very similar to Indian-style fish head curry which is deeply aromatic and spicy. What gave it extra pizzazz was the dash of special dark soya sauce that came all the way from Ipoh, and fresh mint leaves grown by the hawkers themselves.
This family-owned and run hawker stall also deserves a big thumbs-up for choosing to use only fresh, not frozen, chicken and pork. The latter is made into the "char siew" and "sio bak" that go on as toppings. "Chef Ron" is open Mondays to Saturdays with dishes ready in stages from about 9am. Besides Ipoh Curry Mee, they also sell Malaysia-style Nasi Lemak, Curry Chicken with Rice, "Bak Zhang" and more.
They are at stall no. 3 which is located along the same row as "Tian Tian Chicken Rice" but towards the end closer to South Bridge Road.