Famous for the Moonlight Horfun, Ipoh Tuck Kee Son has been bringing in the queues for these silky ribbons coated in a slick, umami sauce that gets its richness from that beautiful egg once it’s mixed in. The highlight was definitely the noodles itself as the ingredients took a backseat (small prawns and not so crispy lard), something I’d happily have but probably not queue too long for.