Teck Hin Fried Hor Fun

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Now Closed

There will always be queue for this stall. This is how they prepare the horfun. Hor fun will be stir fried by batches (by a wok portion) then placed into a tray, when it is finishing, they will stir fried another batch.Beef is in a stew (like those barchormee's mushroom pot), cooked prawn and sliced fish are place in tray. From what i observed, there are two types of starch sauce; black and white. Black one for the beef horfun and white for the prawn or sliced fish horfun. After queueing for awh

I thought the shop was closed for that day when the shutters were halfway pulled down at around 4.30pm on a Sunday afternoon. But luckily the auntie selling Ghim Moh Chwee Kway told us that they are taking a break and opening at 5pm. What a relief!Though I was the 2nd one in queue ( another guy was the 1st) at 5pm sharp, I was glad that I arrived early.One reason was because a long queue had snaked up secretly behind me. Second, I could see the uncle preparing everything from scratch. No, he di

They always have a long queue and today I decided to join in the queue. I ordered fried hor fun with beef and fish. Though the queue was long, the service was quite quick. The hor fun was smooth and there is this wok burnt taste which makes the flavor intense and nice. The slice fish was fresh and went very well with the smooth gravy that's filled with egg. The beef slices was tender and very tasty as well. This dish was definitely worth the time in waiting.

This stall at Ghim Moh sells only hor fun and yet there is always a queue during lunch hours. At $4.50 a plate for the beef hor fun, it may be more expensive than the typical price of a plate of noodles in hawker centres but the beef slices were plentiful which made it well worth the price. The gravy was flavourful and the there was still the fragrance and taste of the horfun in the wok hei. Worth a try!

This popular hor fun stall at Ghim Moh has changed hands twice, but this is my first time trying their hor fun (after so many years haha). The "teck" guy has probably pulled out from the stall, that's why the stall name is now left with only the "Hin" part.This hor fun stall is quite different, as the items are all separately fried, placed in big bowls and then assembled together by an assistant. The chef will cook whatever ingredient that's running low, e.g. the hor fun noodles, beef slices, fi

Hor Fun is really good when it comes with thick gravy sauce and this stall definitely has done it well. I love the thick pieces of hor fun noodles that are covered in the so generous amount of gravy. The seafood hor fun or the beef hor fun is really good. The amount of ingredients such as beef and prawns are also not at all stingy so you will not only be eating carbohydrates.#NTUDAC

now this stall sells only hor fun. with options of course. and mostly for $4-$5.and they must have a reason for only selling hor fun.because they do it so well!this is one plate of hor fun where you can smell the wok hei and nope, the boss does not put in any sort of sauce to add coloring to the flat long rice noodles. it's a noisy wok with frying slice clinking on it every minute frying up the rice noodles over a roaring fire. You can see it while queuing I kid you not.The only thing you might

I have never had hor fun for a long time. Hence, during lunch hours, I came to this stall at Ghim Moh Food Centre for a dish of beef hor fun. This is something the stall is known for.There are slices of beef on top of the hor fun and pieces of vegetables on the side of the hor fun. The whole dish is covered in gravy that contains bits of eggs which make the dish appealing. The hor fun is smooth and springy. The beef is tender and chewy. The pieces of vegetables are crunchy. The gravy is smooth b