Amazing dish overall (and also extremely rare), nice wok hei and great rough texture of the hor fun 🥘
Resembles fried oyster but with sorta more substance, the oysters are of decent size and feel too! (opted for both prawns and oysters)
Vivian Foo
4
Delicious plate of fried hor fun ($6) with preserved vegetables and succulent prawns. It tasted like carrot cake. The wok hei was evident. Would taste better if it was more flavourful. Nice! Will definitely return to try the other dishes.
FRan
5
Unique dish and only you can find here. Horfun fried with egg and preserved vegetable and some prawns added. Very flavourful, crispy and loaded with wok hey taste. $6 a plate. If you are a tourist, do try out this stall. No regrets.
BC Malacca
5
A hidden gem was once lost and have been found again. This Poh is famous for its wok hei dish back in Empress Food market at Farrer Road.
If you need a great tast of wok hei without burning your pocket money this is it. I haven't tried this chef's Mr Poh for 6 years and I am proud to say that the quality and presentation is still the same and for the Presevered Veg Hor fun with shrimp is really taste good. Right amount if crispy eggs, prawn and noodle plus the wok hei adds up up the overall experience. Is good to watch how his skill when he preparing the food with individual skill.
Ordered the fried rice but if you ask me I would have chosen the Hor Fun. Mr Poh is friendly and he recognised me even after so many years. Very happy to see him back in action. Really. Give this man a support! Try it out!
Do note that the timing can be wary, start operating from 10am till lunch time but could close early if sold out. Can PM him before coming over.
Zaggie Ng
5
Such a unique dish! It’s like the hor fun version of the local white fried carrot cake dish. For a 菜头粿 lover like myself, this is such a yummy great fun!
Hor fun is stir-fried until it became golden brown and slightly charred. It’s reminiscent of how the famous Bukit Timah white carrot cake store makes their dish. In this dish, raddish cake slices are replaced by silky smooth hor fun pieces which sticks together like a crepe cake, with the egg added acting like an “egg glue”, but falls apart easily once it touches your tastebuds. It’s best eaten with the sambal at first and then have some bites of the preserved green chilies to cut the grease as you continue to devour the plate. 3 big prawns can be found in the dish.
Each dish is cooked to order, and the store is only manned by the boss himself. Expect a slight 3-5 mins wait, or longer if there is a long queue. p.s. I only waited max 5 mins while the boss finishes up the order before me (Friday 1pm)
Highly recommend and 💯will return to have more 👍🏻
Jacob TAN
5
The preserved vegetable hor fun is one of the favorite dish at this stall. Today I have the privilege to watch how he cooked this dish from scratch. The hor fun is carefully fried so that the top and bottom are crispy but the middle is still tender. He drained the oil from the hor fun three times so that the finished product is not oily. The 5 pieces of prawns are cooked separately before mixing with the hor fun and then egg is added to the dish.
The ingredients are fresh and the horfun has enough preserved vegetable to give it flavour. When eaten with the pickled green chilli, it brings you to another world. This is by far the best preserved vegetable hor fun in Singapore even when compared with those from reputable Teochew restaurants.
Uncle is a one man operator and each dish is fried upon order and takes time. Patience is necessary.
JJ Low
5
Ah Poh was the head chef at dean cafe in toh guan， Jurong East years ago. And we patronised him weekly back then.
We loved his tze char dishes back then, salted egg crab, wine infused egg custard flower crab, steamed cod fish etc.
Now he has left and found his own stall here at china town complex. What a nostalgic place,. I remembered my uncle stalling his pick up truck here while winding down the carpark. Hahahah!
Back in those day's , helping to push start a car was a common affair.
Anyways, we came here to try his chai poh eggs and chai poh horfun.
It was excellent.
He pan fried the horfun with caipoh eggs to crispiness. Reminds me of the Bukit timah market carrot cake that is pan fried till crispy type.
The oyster horfun taste like orlua without the pesky gluey starch. Haha. Not bad.
He is such a kind hawker, keeps telling us to patronise and order food from nearby stalls too. Hahaha. Keeps telling us this datll food is nice, this stall just opened, can try supporting them etc. Wow.
Reminds me of his prev years at dean cafe. Damn nice! Hahahah.
Zill
5
Truly wokhey modernized horfun style
Very tasty wokhey, slight burnt crisp the way it should be
The crunchy minced veg goes very well with the omelette and prawns are big fresh (think I had 4pcs of it)
Auntie was very patient and polite. Very rare in hawker places
Serene Tan
4
First time trying chye poh hor fun and it's surprisingly yummy!
Freshly fried upon order. It's hor fun with eggs, lots of chopped chye poh , a few prawns and pork lard. Definitely full of wok hei and the charred parts at the bottom is delicious 😋💯
Decent portion and ingredients; but the taste of the chye poh wasn't as strong as I had expected.
Would eat this again 👍
Matthew Lee
4
Second visit to this stall. First time was closed but saw the uncle as he said he hurt his hand.
Finally got the chance to try it. A pretty unique dish, quite a bit of wokhei, price is a little expensive but hey there are 4 prawns on the plate.
It's like eating an extended version of carrot cake. Love the crunchiness of the chye poh in the dish. The hor fun was also fried with some crispiness on some parts in the dish.
Would love to visit and try the prawn paste chicken next time. For now it's too much to order for 1 person.