Let's face it. Every "zhi char" dish is measured by its "wok hei" strength. It shows the chef's cooking skill because acquiring that smokey perfume in food is tricky. Only with the very high heat of open fires, and a deft hand attached to very strong arm muscles, is that achieved. I liken it to something straight out of Harry Potter - the magical art of conjuring fiery fragrance :)
Anyway, this $6.50 plate of "Chun Kee Hor Fun" (essentially broad rice noodles stir-fried with lots of sliced fish, spring onions and beansprouts) packed plenty of "wok hei". I wolfed it down quickly enough as it was delicious. Admittedly though, in terms of aesthetics, I wish the noodles were less white. I know it's weird to say this but somehow to me, brown noodles tend to look more appetising than plain ol' white.