Ordered their mixed hor fun $5.50 for lunch. The wok heat from the hor fun was unbelievably strong. Actually got to see how a wok of hor fun was stir fried with oil and soya sauce, then poured into a large metal bowl, still smoking from the searing wok heat.

Before you start, break up and stir the onsen egg into the hor fun. You get an extra silkiness in the gravy and the Hor fun. The deep fried enoki mushrooms provided an extra dimension of flavour and bite but then blanched slice fish was the star of the dish. Coupled with sharp tangy preserves green chilli, this is one of the better hor fun in Singapore, albeit fusion style.

This stall is helmed by a young hawker. What’s remarkable is at this age, she is able to master this level of wok cooking. So please come and support this next gen hawker who has managed to innovate an old all time favourite into a new hit.