This dish definitely caught me by surprise. Having mistaken the fried hor fun for fried pig skin, I started asking “so where’s the fried hor fun?” 😂

It’s my first time coming across such a creation, as the usual crispy noodle would be made using ee mian. Interestingly, on its own, the fried hor fun was crispy yet airy, with a slight heavy taste of flour. But when dipped into the silky egg gravy, it absorbs pretty well and turns really flavourful. Other than the generous amount of vegetable, shiitake mushrooms, prawns and pork slices, there’s also the usual stir-fried hor fun hidden underneath, in a bowl full of wok hei.

Enjoy your mains at the price of 1-for-1 at Enjoy Eating House and Bar with #burpplebeyond!

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