I have never been a fan of hor fun. But since learning from fellow diner Nicholas of the noodle dish's reverence, I have found a new appreciation for it.

This one at San Peng is a pretty legit representation of the Ipoh original. The broth is a tasty balance of chicken and prawn, coupled with slippery smooth flat rice noodles. You know it's a slurp-worthy dish when chopsticks aren't a necessity, but a preference. There is almost enough prawns and shredded chicken to go with all that noodles in the bowl. So really, I left feeling very satisfied — even if I still am not the biggest fan.