I believe this is a Hakka restaurant (thanks to http://bernsy.blogspot.com/ comment). The pronunciation of the name of the shop tells me so (i initially thought it was teo chew, forgot that hakka's pronunciation is more accurate). You know how every clan pronounces the same chinese words differently. That is how we can know if a chinese is from which clan by reading their chinese surname spelled in English. Like Tan could be a hokkien, which is also what a cantonese will call Chan. But this distinction is diminishing, as all the clans have mix and match the pronunciation.Back to the food. This place is very well known for family dinner. One word of advise, if you can't wait, don't go there on weekends. They actually serves a space of 3 shoplots. We waited for almost an hour for a simple family dinner.
Chinese-English Translation
Yap - Leaf
Chong - Invite
Location: Opposite PGRM, Maluri, Kuala Lumpur (not the Kepong Maluri)
Rating: Food ok and quite cheap
Review
We ordered steam fish with ginger. If you want to know if your fish is fresh or not, steam 'em. If they are not fresh, once you steam them, all the fishy smell will knock you off your knees. But as you all know, commercially cultivated fishes tend to acquire smell of mud. Therefore, we had the fish steamed with ginger to overthrow the muddy smell. The fishes here are always steamed well (not overcooked or uncooked) and the mélange is tastefully done.
Then we have the ever popular sweet sour pork (gu lou yok). Not anything special. Just a very normal dish. At least the meat is not too soft or hard.
Ah.. and this is something reallllly interesting. They call it Amy Yip beancurd (Yip Chi Mei Taufu). If you do not know who Amy Yip is, she was a well known sex symbol in Hong Kong films during the 90's with her disproportionately "upper front torso". Malaysian seemed to love her with many food named after her ie Yip Chi Mei Dai Bau. Anyway, the beancurd was quite good when eaten in combination with the condiments like deep fried small prawns (har mai in cantonese) and garlic. The beancurd itself is nothing special. Not specially soft, or smooth, or fragrant. But definitely looks big. 
And as usual, the best thing to wash down all the heavy food is a good cup of tea. At normal restaurant like this, it is hard to order a good quality type of chinese tea. Nevertheless, it has improved significantly. We ordered Char Wong (King of Tea in cantonese). The taste stays longer and more fragrant. It is slightly more expensive, but well worth it. Nothing about the teapot below. Just that I like the shape of the teapot. Very cute! 
Oops, I was in a rush that day, but I still had to have it. Hence ended up tapau (cantonese for take away). As I have said, seeing it is not believing it, but tasting it is.
Cantonese-English Translation
Ben ordered fish paste noodles with milk. He chooses yau mai fun for this. The normal version is the fish head noodles with milk, but for lazy bums like us, fish paste is preferred as we do not have to pick the bones. No fishy smell. The combination of salted vegetables, tomato, tofu (beancurd) and milk is properly balanced. But if you like more kick, just throw in some cili padi (small chillies). Fuh!
Big eaters like us always ordered extras. We had fishball and porkball in clear soup. I have never tried the clear soup version of seafood noodles (can never resist the tom yum and curries), but I was told they are just as good. Just look at the steam.
Among other things that I find good is the curry noodles and the dry curry noodles. Basically all that I have mantioned are in the menus.
The chilli sauce is a mixture of ginger and vinegar, which quite suit the taste of beef. The noodles were quite tangy. The meat is soft and succulent. Most importantly the soup did not over power the taste of beef yet the beef does not have a strong beefy smell (quite similar to lamb, except smell of lamb is even stronger). Some people may like that scent, but I like them when they are well treated or blended with herbs. I really quite like the soup/broth. Not too thick or thin or oily. No strong beefy smell again, just a tang of it and well flavoured.
As for the chicken. it is simply the method it was cooked that made the meat soft and succulent. If you are interested, I can teach you how. (1) Get a fat chicken, at least 2 kg. Don't cut, just get the seller to clean the innards for you. (2) Wash the chicken, blanch in hot water for 1 minute and hang it to dry, so that the skin will be crisp and tender. (3) Boil a pot of water and ensure that the water is enough to cover the entire chicken. Throw in some salt, ginger and herbs to loose the fishy smell. (4) Once the water is boiling, put the chicken in, close the cover and off the gas. Let the chicken soak in the hot water for at least half an hour and do not open the cover. Use a chopstick to poke into the breast to check if the chicken is cooked. You can easily poke through if the chicken is cooked. Once cooked, drain the chicken. Throw in a bit of soy sauce, sesame oil, oyster sauce, srping onion, coriander and ready to serve.
The beauty of hor fun (flat rice noodles) in Ipoh is their smoothness and fineness. Those you find in KL are rough to the lips. Not suitable for slurping.
The usual goodstuff are toasts and eggs. The toasts are roasted using charcoal, providing a hint of flavour. The coconut jam (kaya in Malay) is thick and creamy. I believe they gave kampung (village) eggs. The eggs' shell colour is whitish and the yolks are more orangey.
The more popular choice among families are chicken chop. The batter that they use are fuller in taste. I believe they mix eggs into the batter. And what I like most is that they understand not everyone likes the dry and salty french fries. And the onion with worchester sauce further captivate our taste buds. No chilli sauce needed.
Coffee is supposed to be very good, but I have to say theirs are only so-so. Not extremely fragrant or smooth, but very thick.
You can also order take-aways like swiss roll and butter cakes. They are very rich and fragrant. Or you can simply order 1 there. They are kept in an antique display cupboard. Really cute stuff.
More than 70 years of history. The shop itself is an attraction.
