Wat Tan Hor The Wat Tan Hor was apparently Ipoh Tuck Kee founder's signature dish and it's not hard to understand why.
Like the moonlight horfun, their wat tan hor hits you immediately with the intense wokhei flavour, and is topped with crunchy and umami filled pork lard. The star of the show however is the gravy. Whereas most hor fun is starchy and either salty or peppery, the gravy at Ipoh Tuck Kee is silky smooth, lusciously savoury and reminds me of the traditional Cantonese 羹 (think sharks fin or fish maw soup).
This was an immediate hit. It's slightly more expensive than your usual tzichar stall but definitely worth it as it also comes packed full of sliced pork, vegetables and prawns.
I must add though that we had a rather lackluster experience at their Toa Payoh Lorong 8 branch in comparison. The wokhei treatment was remarkedly less pronounced and the gravy was watery and bland. Not to sure if it's a one-off or outlet specific but do note that it may be a little hit and miss!