Never thought that there would be a version of yuan yang hor fun cooked in this manner. It's a dish that's kept simple, without much variety of ingredients. What's unique was how they combined half of the hor fun that's deep fried and the other half that's wok fried. The wok fried hor fun was slightly charred and no lacking of the wok hei. On the contrary, the deep fried hor fun, though interesting, but lacked of flavour, basically tasted bland and greasy. It wasn't very crispy either. The gravy was rich in the crustacean flavour, not surprising due to the considerable amount of clams in each plate.