108 Faber Drive
Cloud Faber
Singapore 129418

(open in Google Maps)

Friday:
11:30am - 02:00pm

Saturday:
10:30am - 02:00pm

Sunday:
10:30am - 02:00pm

Monday:
Closed

Tuesday:
Closed

Wednesday:
11:30am - 02:00pm

Thursday:
11:30am - 02:00pm

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Reviews

From the Burpple community

Came across the social media accounts of Ah Wei Traditional Ipoh Hor Fun when scrolling through on the phone the other day — was pretty curious on where the establishment is located, and turns out it is one of the new entrants into Cloud Faber; the establishment is also the spot that hosts gelato parlour gelatolabo (probably best known for their Tokyo Mochi Waffles and unorthodox gelato flavours) as well as specialty coffee joint Glass Roasters. Sharing the seating area of gelatolabo, patrons can make their own for the items off Ah Wei Traditional Ipoh Hor Fun’s menu at either gelatolabo’s counter or Glass Roaster’s counter. Operating only between 11:30am to 2:00pm from Wednesdays to Fridays, and between 10:30am to 2:00pm on weekends, Ah Wei Traditional Ipoh Hor Fun serves up five (5) variants of Ipoh Hor Fun — this includes the Abalone & Shitake, Scallop & Prawn and a Aussie Lobster variant; the Aussie Lobster Hor Fun being an item with limited portions daily. They also do have a special side dish menu which sees items such as Special Fried Chicken Wings and Fresh Prawn Dumpling with Soup; there are also drinks such as Pandan Ginger, Cascarra Berries, Apple Soda and Iced Earl Grey Lemon Tea that are listed on Ah Wei Traditional Ipoh Hor Fun’s menu. Those who wish order dishes off gelatolabo’s and Glass Roaster’s menu can mix and match the various items from the two other brands and have them together with the items from Ah Wei Traditional Ipoh Hor Fun’s menu as well.

Going for the simplest Ipoh Hor Fun of the lot, our choice was the Classic Fresh Prawn & Chicken Thigh which also comes with greens as well as braised shiitake mushrooms on the side. Giving everything a good mix, we started off with the flat rice noodles here; the Ipoh Hor Fun gravy here is actually pretty dense and gloopy — it carries quite a distinct hint of light savouriness, though we do believe that they may have added a splash of crustacean oil into the gravy (therefore the red layer of oil sitting atop parts of gravy) to create an umami undertone in the flavours of the gravy. The umami notes are not particularly obvious when had together with the other condiments that came with the Classic Fresh Prawn & Chicken Thigh, but it does come off as pretty detectable as one has them with the Hor Fun. As what one would have expected with Ipoh Hor Fun, the flat rice noodles used here are less broad and featuring longer strands of noodle as opposed to the Hor Fun we are used to getting at local zichar establishments; the Hor Fun being all slippery and slurpy, whilst flavourful as the sauce clings on to the Hor Fun considering its pretty thick consistency. We were also really impressed with the freshness of the prawns and greens here; the former provides a good bite with a prominent hint of natural sweetness from the crustacean, while the greens provided a good crunch with a distinct note almost akin to that of mustard right at the end. The braised mushrooms had a good bounce to them and were especially umami; carried that distinct herbal-like note that is signature to dried shiitake mushrooms, while the chicken thigh was tender. Overall, a really good bowl where quality of ingredients and execution of the dish are of concern even despite the environment that it is served at.

With prices starting at $14.80 for the Classic Fresh Prawn & Chicken Thigh Hor Fun and the Herbal Braised Shitake & Chicken Thigh Hor Fun, the items off Ah Wei Traditional Ipoh Hor Fun’s menu can be said as pricey against other similar offerings that are served up in hawker centres, coffeeshops and food courts alike. That being said, we find that there seems to be a lot of effort that is being placed in the execution of the Ipoh Hor Fun served up here — a lot of attention that has been placed into the details such as that of the gravy, the sourcing for the ingredients to ensure that quality is delivered at is highest, as well as the general execution that allowed each element to shine, whilst not ruining the quality of the produce that they use here. Adding all of that together, as well as the environment at Cloud Faber itself, the prices to come across as reasonable — being able to have a dish with such high standards where quality of produce and execution are of concern, all in a comfortable air-conditioned environment that is well-decorated; the higher price tag does seem to speak for itself. Cloud Faber is a little of a tough location to head to, but we would say that it is pretty worthwhile to give Ah Wei Traditional Ipoh Hor Fun a visit to give their Ipoh Hor Fun a go — and maybe have the gelato from gelatolabo whilst at it!

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