Call me a ‘suaku’ [a.k.a. mountain tortoise 🐢] but I have never had ‘wat tan hor fun’ [a.k.a. hor fun with silky egg] with fried lard before.

My mum commented that their slightly charred hor fun packs plenty of ‘wok hei’ [a.k.a. smoky flavour] and most importantly!! — the addition of deep-fried lard with eggy gravy gives the hor fun, a robust and slurp-worthy flavour that easily beats seafood hor fun served at other zi char stalls. 🫶🏻

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