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Growing up around wet markets and coffee shops, my parents would often treat me to a small plate of Fun Choy during an early Saturday morning out at the market. Fun Choy isn't the most complex of dishes, but something as simple and modest as this brings back the fondest of memories. Upon discovering this at Tiong Bahru Pau at Bedok Interchange food centre, I could not resist!
Hear me out, this may go against popular opinion - but I do like my Fun Choy overcooked, and I believe it should be. You see.. The original one is stored in a steaming compartment for hours, causing the sliced hardboiled egg to become firm, the char siew to be dry, and the rice to be grainy. Everything is then smothered with a sweet thick sauce to glaze. With this formula, it just works! This was the norm, and how we had it growing up. That was how it is! Tasting this rendition from Tiong Bahru pau just brought back so many memories of childhood. The only dash of modernity is the fact they added a single slice of Lap Chiong (Chinese Sausage) which adds an extra dimension. Dishes like these are fast disappearing, they are so inextricably linked with experiences of Singaporeans growing up.

A shout out to Dr. Leslie from ieatishootipost whose Fun Choy post triggered a long forgotten memory!
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📍Hin Fried Hor Fun, 20 Ghim Moh Rd, #01-56, Singapore 270020

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