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2013-05-22
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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
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, fish slices, vegetables, hor fun gravy etc... he's forever cooking something...just not a full plate of hor fun. Since the queue is always quite long, the ingredients are still piping hot and freshly cooked. I think this "factory-style" way of serving the hor fun is pretty efficient, since many plates of hor fun can be dished out at a time.
Luckily, the hor fun noodles themselves still have plenty of "wok hei" aka wok fragrance to it. The beef slices were tender - although I suspect a fair amount of tenderizer was used. The gravy was quite tasty, not too salty - my dining companion says it used to be saltier and stronger in taste. Well thankfully this current taste goes quite well with me. The amount of noodles and beef given were generous, so you get a rather large plate of beef hor fun for $4.50. My friend ordered extra vegetables charged at 50 cents more but she was really disappointed that she got like only a few more leaves
- The current stallfront
- Beef Hor Fun ($4.50)Post
