The simple fried hor fun (aka kueh teow/rice noodle/河粉) comes in many forms around Asia and is my favourite type of noodle due to its chewy texture and ability to absorb lots of flavour. Recently had dinner at the famed Chef Kang’s Private Kitchen, and we ordered a medium portion of Fried Hor Fun with Preserved Radish ($48++). And oh my, this was very good!
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Visually, it looked as expected and “the usual” but with much more ingredients till they kind of covered all the noodles from sight. The taste, on the other hand, was phenomenal.
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Yes, it had a lot of wok hei and fragrance from the lard, but what set Chef Kang’s version apart was how he managed to bring out so much sweetness from the preserved radish, vegetables, onions and a lot of mushrooms, instead of using dark soy sauce. No, I’m not talking about dessert level sweet, but rather savoury-sweet, 鮮甜, which characterises Cantonese cuisine. Chef Kang’s tendency to elevate sweetness in this savoury-sweet balance gives his dishes a unique character.