Teck Hin Fried Hor Fun

A cheap and good category food for sure if you want your carb fix. Sauce is not too thick and you can slurp the noodles up. The person that prepares the noodles sure takes pride with what he does.

I thought the shop was closed for that day when the shutters were halfway pulled down at around 4.30pm on a Sunday afternoon. But luckily the auntie selling Ghim Moh Chwee Kway told us that they are taking a break and opening at 5pm. What a relief!
Though I was the 2^nd one in queue (another guy was the 1^st) at 5pm sharp, I was glad that I arrived early. One reason was because a long queue had snaked up secretly behind me. Second, I could see the uncle preparing everything from scratch.
No, he did not cook horfun right from the start. First, he whips up one batch of beef, leaving them in a thermal pot to keep warm. Then he ladles pre-​boiled shrimps onto a large plate.
Then it was live hor fun cooking show over an extremely heated wok. When he lifts up the entire wok to transfer the hor fun into the plate, some bits of the wok base that had contacted the fire was still bright red. Meanwhile, the fish slices are boiling in hot water in another wok on the right.
Just like a car factory, the various parts are assembled together by the son (I think). Sauce from the slow cooker pot is ladled in at the last stage.
So this is Beef & Sliced Fish Hor Fun ($ 5), with bits of scorched-​brown hor fun that clumped together. The meat is tender and not over-​cooked. However, I thought the wok-​hei aroma would be stronger but it was not. The gravy is not heavy handed on seasonings but some may find that this plate leans on the milder side compared to those in HDB zi char.
Every successful man lies a women. Here, I think it is his son. This place also sells mui fan in various combinations of beef, seafood, prawn or sliced fish.

True to its name as a food paradise, delicious local cuisine can be found at every nook and cranny. Especially in hawker centre. We discovered yet another gem at the Ghim Moh Hawker Centre — Teck Hin Hor Fun. A long queue never fails to form in front of the stall each time we visit; which simply proves its popularity among locals.
Unlike most other Hor Fun stores, its ingredients and sauces are prepared in advance while the noodles are stir-​fried separately on the spot. This effectively speeds up the preparation process which shortens the wait as well. The 20 minute wait may be long but is well worth it when you collect your piping hot plate of hor fun.
The noodles are fragrant with each bite, swimming in thick sauce mixed with egg. Each slice of beef is packed with flavour, tender and easy to chew. Fish slices are also fresh and break off with the slightest pressure of your chopsticks. At $ 5 per plate for beef and fish hor fun, the portion is humungous and is easily enough for two to share. Ingredients are also plentiful, which is always an added bonus.

When I arrived at Ghim Moh Market for the first time at 2pm, there was still a queue at this fried hor fun stall. That could only be a mark of a potentially tasty meal right? So I queued. After 5 minutes of waiting, I had a warm plate of Beef Hor Fun ($ 4.50) carefully assembled before me. The hor fun was fried just moments before, so it smelt incredible. A few pieces of beef and cai xin were added to hor fun before a gravy was spooned generously over the mixture, mui fan style.
The dish itself was average. The sauce was a bit salty so it got really jelat after a while. The beef was nice and tender, but there were too many pieces of it! I would have also liked it more if the pieces were smaller. I might order this again in the future, but I won’t be queueing more than 10 minutes for it.