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開飯介紹
<BR>Located on Ghim Moh Road, Teck Hin Fried Hor Fun is famous for its Beef Hor Fun.
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營業時間
今日營業
10:00 - 15:00
17:00 - 20:30
星期一
全日休息
星期二至日
10:00 - 15:00
17:00 - 20:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
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 awhile, its my turn which i choose beef and fish horfun which is $6. There many other options like beef only, fish only, prawn only, fish and prawn, beef and fish and etc.After I ordered (lucky for me, new batch of horfun was ready just in time), the guy in charge of ordering & cashiering than took a plate, took some horfun, scoop some beef, pick some fish, and open the sauce pot lid and pour some gravy to my horfun.Quite shocked by the way they prepare, received my horfun and went to find a seat. My concerns were well forgotten after tucking in the horfun.Horfun has the "wok hei" (some burn taste , in a good and tasty manner). The sauces (black one) complemented the beef, the sliced beef were juicy and tender. Sliced fish was thick and a little bit of chewy, not like those bad fish soup where the fish meat are seperating by the line pattern. Generous amount of meat and horfun.Conclusion : A good horfun stall, definitely worth the queue and the money Awesome !!!
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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 did not cook horfun right from the start. First, he whips up one batch of beef, leaving them in a thermal pot to keep warm. Then he ladles pre-boiled shrimps onto a large plate. Then it was live hor fun cooking show over an extremely heated wok. When he lifts up the entire wok to transfer the hor fun into the plate, some bits of the wok base that had contacted the fire was still bright red. Meanwhile, the fish slices are boiling in hot water in another wok on the right. Just like a car factory, the various parts are assembled together by the son (I think). Sauce from the slow cooker pot is ladled in at the last stage. So this is Beef & Sliced Fish Hor Fun ($5), with bits of scorched-brown hor fun that clumped together. The meat is tender and not over-cooked. However, I thought the wok-hei aroma would be stronger but it was not. The gravy is not heavy handed on seasonings but some may find that this plate leans on the milder side compared to those in HDB zi char. Every successful man lies a women. Here, I think it is his son. This place also sells mui fan in various combinations of beef, seafood, prawn or sliced fish.For full review and photos, please visit http://dairycream.blogspot.jp/2013/10/hin-fried-hor-fun.html
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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.
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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!
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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, 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)
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