Hor Fun Premium
Blk 120 Bukit Merah Ln 1 #01-78 Alexandra Village Food Ctr (Map) 10.30am – 2.30pm, 5pm – 8.30pm Daily
The lady boss has two very diligent helpers that learnt their craft from her late father years ago. They specialise in fried hor fun and the first thing you notice is the wok hei or wok roast aroma of the hor fun noodles. They fry them batch by batch, then make the egg and starchy sauce (beef, seafood, fish and mixed ingredients) and then ladle it over the well-seared hor fun. If you go at peak hours, when they have to keep frying new batches of hor fun, you will feel and smell the roasty noodles as you stand in line. That's the best time to get them, but you have to bear with the wait. There are buckets of pickled green chilli out front at the stall and the lady boss tells us, "they love it with the green chilli." That's how connoisseurs devour fried hor fun, to cut through the starch and eggy richness.
(Click to watch video)
Hoy Yong Seafood Restaurant
352 Clementi Ave 2 #01-153 (Map) 5.30pm – 10.30pm Daily
They are highly rated and ranked by the World Street Food Awards for their cze cha dishes but many, on a one dish quickie, will swing by for his Wat Tan Hor Fun. Chef Hoy Yong will wok roast the noodles first (like any self-respecting chef) set aside, then create a rich seafood and miso broth with meats prawns, squid and vegetables. It is thickened with starch before he enriches it, at the last minute, with beaten eggs, to create an egg swirl atop and then, over the noodles.
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