Lee Tong Kee Ipoh Hor Fun: Smooth and slippery as Ipoh Hor Fun should be

LTK Hor Fun $3.80

This is probably one of the most well established Ipoh Hor Fun in Singapore. Mr Lee Tong Kee started selling his Hor Fun in 1948 in KL and then opened one in Tanjong Pagar in 1969. It is one of the few restaurants around that serves Ipoh Hor Fun as their signature dish. (I am not aware of any others)

I think the key characteristic of a great Ipoh Hor Fun is the texture of the Hor Fun itself and Lee Tong Kee has got a Hor Fun that is really smooth and slippery. It is one of the best I have tasted. The sauce is a closely guarded secret and is made everyday by Mr Lee's daughter. It was tasty and complemented the Hor Fun well though I felt it could have a bit more ooomph. However, being a bit bland does allow you to fully appreciate the quality of the Hor Fun itself. The chicken and prawns were nothing spectacular. They are like people you wouldn't miss if they didn't turn up at your birthday party. 4/5


Beef Hor Fun $5.50

For those of us who prefer our tastebuds to get a bit more excited, I would suggest you go for the Beef Hor Fun instead. The gravy is a classic Ngau Lam (Stewed Beef Brisket) which is spiked with a good dose of Chinese Five Spice powder.



This is one of the best Ngau Lam Hor Fun that I have come across. The only complaint was that I did not get some "melt in your mouth" beef tendons that day. Next time, I will have to specially request for it. 4.5/5

Conclusion

Excellent Hor Fun in an air-con environment. I have to admit that when it comes to Chicken Hor Fun, my tastebuds still yearn for Wing Kee at Changi Village. Please don't give me that "but Ipoh Hor Fun is not supposed to have fried chicken cutlet" look. I just like it. However, this place is where I'd come for Ngau Lum Hor Fun. Mmmmm.... smooth, slippery and shiok!

Lee Tong Kee Ipoh Sar Hor Fun
278 South Bridge Road
62260417
www.ipohhorfun.com
10am to 9pm daily

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Guan Dong Wanton Mee: Braised Beef Doggy Style Maxwell Food Centre Part 2 of 8

With smart, SurprisePocket, jezzz and iwatch_ueat



This is the most unique beef brisket that I have ever set my eyes on. Instead of the usual dark brown sauce, this one was a tan, creamy colour. I must admit that it did not look very delicious at all!



But, everything changed when I took my first sip. Marvelliciously creamy and tasty!! Hmmmm...... I can still remember the taste now as I write. Its got that Gnao Lum (Braised Beef Brisket) taste but with a little extra something. And that extra something, as Uncle shared with us, turns out to be Nam Joo (Fermented Bean Curd). The other little secret is that this 50 year old receipe which was passed down from father to son, was originally meant for Braised Dog!! I loved the sauce, but wished the beef could be more chunky and have more tendon and sinews. 4.5/5



The other item which you must try is the Shui Gao (pork dumplings). They were just excellent! Sweet, juicy and crunchy, why can't all Shui Gao be like this? The soup is really good and you will appreciate the sweet taste of ikan bilis in it!



Conclusion

I would happily just go to Maxwell FC just for this braised beef! And as Martianmuncher shared, the real pearl to be discovered is when you combine the soup from the Shui Gao with the Braised Beef sauce. Phwah Say!!! Not only I say, Everyone also say!

Guan Dong Wanton Mee
Maxwell Food Centre Stall 99
6.30am to 3pm daily
96378403 Delivery for 10 packets and above

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