Probably the best seafood hor fun I’ve had and naturally so as the dish was priced at a steep $18.

Don’t be too alarmed as the dish was meant to be shared among 2-3 persons. What I loved was the “wok hei” infusion in the rice noodles that not only enhanced the taste but the texture as well, one that has a good mix of starchy softness with burnt grit. The seafood used was incredibly fresh which was also evident in the superb dim sum. If I had $18 to drop like that, I’ll get this wok-fried hor fun with seafood and egg gravy in a jiffy.