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What do you look for in a good plate of horfun? For me, the first (and most important) thing I check is how well they've fried the kway teow before it was drenched with the sticky seafood gravy - ie, the noodles must have wok hei. Next, the gravy should have some sweetness from pork and seafood, without being too starchy nor watery. Finally the seafood itself should taste fresh.
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So you know I was at JB the past few days, and I stayed at Hilton Doubletree. From there, I drove 30 mins to Bukit Indah just for this plate of horfun, which I recalled was the most amazing horfun I've ever had. However, the owner or chef might have changed... Nevertheless, the char kway teow next door was superb. Will review that soon.
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