This is one of the most ordered items in any noodle eatery. Rice ribbon noodles are wok-seared and set aside. A meat or seafood stock with prawns, pork, chicken, fish and vegetables, thickened with starch and eggs is poured over the roasty hor fun noodles. A well-made version must have wok hei (breath of a wok) in the noodles which gives the hor fun that heady aroma.
Hor Fun (Fried Rice Sheets Noodles)
Hong Kong Street Old Chun Kee 8 Raffles Ave #01-15,
Makansutra Gluttons Bay (Map) Tue – Thurs & Sun : 4pm – 11pm Fri & Sat : 4pm – 11.30pm Mon
The boss, Mr Chan Chong You, hails from Ipoh in Malaysia and is now a naturalised Singaporean. He resurrected this old school Cantonese dish of hor fun that's coated with a special egg and flour batter and deep fried till crispy. Seperately, they braise a starchy seafood sauce laden with shrimps, squid, pork and vegetables and drench over the fluffy and crispy noodle . The hor fun look and feels like fried fish maw. "It's a poor man's fried fish maw back in the day", Mr Chan told us and that's why it's nicknamed Fish Maw Hor Fun.
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