Hor Fun With Lobster & Salted Egg Chicken Cutlet By Ipoh-Born Chef At Cute Cafe - 8days Skip to main content

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Hor Fun With Lobster & Salted Egg Chicken Cutlet By Ipoh-Born Chef At Cute Cafe

Horfun King serves an elevated version of Ipoh hor fun within a hip diner at Faber Drive.

Hor Fun With Lobster & Salted Egg Chicken Cutlet By Ipoh-Born Chef At Cute Cafe

We’re fans of Ipoh hor fun – those slippery, smooth flat rice noodles that are noticeably thinner than the usual wide, rectangular sheets at local zi char stalls. Which is why we were pretty excited to check out Horfun King at Faber Drive, which exclusively uses these thinner noodles for its dishes. The new eatery, launched last month, is helmed by Ipoh-born baker-turned-chef, Choo Hang Seng (he goes by his childhood nickname Ah Wei), 33. Despite never cooking the noodles prior to working at Horfun King, Ah Wei is confident of his interpretation of this hometown dish.

In Ipoh, the popular hawker dish comes in soup and dry versions. The former is served in a chicken and prawn broth, while the latter features a soy-sauce-based gravy. Standard toppings include poached chicken, prawn and veggies.

At Horfun King, you get a luxed-up version of Ipoh hor fun, served with a richer, more flavourful gravy rendered from chicken and crustacean stock, as well as prawn oil. You can even top it up with lobster. Other non-Ipoh-influenced dishes include a stir-fried salted egg hor fun and a unique pairing of traditional suan cai yu (Sichuan fish with pickled mustard green) with crispy pan-fried hor fun.

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