"wok hei " (smokiness from stir frying ) comes from the masterful tossing by the chef . He spends quite some time just preparing the hor fun in batches , which contributes to queue time

The hor fun is pan fried in batches and is one of the best you can find with great “wok hey”! I like the fish version as the slices are fresh. Beef for the default first timer I think…

Dinner starts at 5.30pm, but already sold out (huge pot of secret recipe stock used up) & tell long queue folks to stop queuing by 6.38pm on a rainy Tuesday. Price has increased from S$4.50 to S$5.

Although they don’t fry to order but prepare in batches , the beef horfun here is nicer than most generic stalls . Comes with a great smoky flavour. Queue moves along fast!

If you don't eat beef , enjoy the "wok hei " with other ingredients: prawns or sliced fish . Or if you're a glutton, combine beef with prawn , or all in!

I like the Sliced Fish Meat with Beef Hor Fun combi. Good value-for-money for fresh meat taste & texture in addition to its delicious Hor Fun .

Great Hor Fun - very smoky . You can get it with fish or vegetarian .

The fish is not bad. The rice noodle is just alright. It's fresh, but its a bit overcooked with burnt taste. It is topped with generous egg soup , though. There is better food at Ghim Moh.

Its only 5.50pm & I'm already the 8th in the queue to da-bao this fragrant & smooth Hor Fun with 'wok hei '.

Popular stall among office workers during lunchtime

Love their beef mui fan but they are out of rice very often

Die die must try beef hor fun!