Changi Lorong 108 Fei Lao Seafood at Bedok North

I have heard so much of this Horfun and so, made an effort to travel all the way to the east for lunch. The coffee shop was quite quiet when I was there. I heard they were really famous at one time when Fei Lao was still around at Changi Lorong 108. They were famous for their charcoal fried horfun at that time. They stopped using charcoal after moving to the current location as restricted by the National Environmental Agency (NEA). Fei Lao has since passed away bringing along his 40 years of wok skills. The stall is taken over by his nephew.

It was good though wok hei was not as distinctive as I expected it to be. This might be the only horfun that is serving with pork liver. It used to be a common ingredient for horfun but most have stopped doing so. Overall, it was tasty and memorable, this is definitely one of the special ones but though I still prefer the eggy horfun by Hoy Yong Seafood Restaurant at Clementi a little more. Nonetheless, the search for a good horfun is still on.

I also ordered the Fried Rice to share which I actually enjoyed but my dining companion did not think much of it. I think they have done it well, nicely seasoned with a slight smokiness, this is a much better Fried Rice as compared to most. 

I wanted to order Prawn Paste Chicken but I was told that they only serve the normal fried chicken mid-wings. My dining companion said, "I won't actually pay for normal chicken wings at cze cha stall." It does make sense.

I am likely to drop by again if I happen to be in the vicinity.

CHANGI LORONG 108 FEI LAO SEAFOOD

Block 86 Bedok North Street 4 #01-165 SINGAPORE 460086

Operating Hours: 11.00 am to 2.00 pm / 5.00 pm to 9.00 pm (Closed on Tuesdays)

Hor Fun Premium : Beef horfun

I was there for an early dinner, the food centre was quite quiet at that time and most of the stalls have already closed and I was left with limited choices. This was one of the stalls that got a short queue and the other one was Hong Kong Yummy Soup that was awarded a Bib Gourmand distinction in the MICHELIN Guide Singapore 2018.

After some thoughts, I decided to have horfun, it is my kind of comfort food. It is getting difficult to find a really good one these days. I joined in the queue without realising that those customers in front of me have already ordered. The uncle saw me, he looked towards my direction and was waiting for my order. I told him that I wanted to have Beef Horfun ($4.50). There are also choices of Mixed Horfun / Mui Fan ($4.50) and Sliced Fish Horfun / Mui Fan ($4.50) together with Pork Ribs Rice ($4.50), Ginger & Spring Onion Beef / Chicken ($4.50) and Prawn Paste Chicken ($8/$10/$12). 

There was a smokiness amidst the nicely charred horfun came with ingredients like sliced beef and greens in eggy gravy that was not too starchy nor too watery. It was good though not exceptionally so I would think it is still better than most out there.

I ordered my favorite avocado shake from Mr Avocado Exotic Fruit Juice to go along with it.

HOR FUN PREMIUM

120 Bukit Merah Lane 1 #01-78 Alexandra Village Food Centre SINGAPORE 150120

Operating Hours: 10.30 am to 2.30 pm / 5 to 8.30 pm (Daily)

Xin Long Xing at Yishun Park Hawker Centre : Chilli Crayfish Horfun

Ting Boon Kai, 40 and Keng Pei Sieh, 40, set up this Cze Cha brand about 3 years ago, both of them are childhood friends. They are originally from Sitiawan, Perak and they have been working in Singapore for a long while. There are a total of 4 outlets, located at Jalan Sultan, Hoe Chiang Road, East Coast Lagoon Food Village and Yishun Park Hawker Centre. 

Their menu consists of 40 dishes including signature dishes like white bee hoon, chilli crabmeat seafood horfun and chilli crayfish horfun which I ordered. The pricing is seasonal thus it is better to ask before ordering. I was told that minimum order has to be at least 2 pieces of crayfish and the price at that time was $14.00. The friendly lady that took my order actually recommended having 4 pieces as she thought I would be sharing with a friend. They are likely to be the first in Singapore to serve Chilli Crayfish Horfun, the combination of 2 favorite dishes that most Singaporean loved. 

The Crayfish and Horfun were served in the chilli crab sauce. The wok flavor was not too distinctive, the sauce was too light and kind of diluted. My dining companion and I agreed that the Chili Softshell Crab Spaghetti that We had recently at Keng Eng Kee Seafood in Pandan Gardens was much better. The texture of horfun was a bit too mushy to our liking. 

XIN LONG XIANG

51 Yishun Avenue 11 #01-28 Yishun Park Hawker Centre SINGAPORE 768867

Operating Hours: 11.00 am to 9.00 pm

Mr Fish : The Traditional Style Fish Soup

Mr Ng, the owner has been in cze char business for more than 30 years and they used to do a full menu on cze char dishes at their stall in Bukit Merah Food Centre before moving to Chinatown Complex Food Centre about a year ago. He decided to just do Cantonese style fish dishes like Fish Soup, Fish Head Soup, Sliced Fish Bee Hoon and Fish Head Bee Hoon etc.

I decided to go with Sliced Fish Hor Fun ($5) and Sliced Fish Bee Hoon Soup ($4). I was asked for the table number to have it served to the table later. Most hawker stalls have replaced it with 'self-service' partly due to the manpower constraint. This stall is a family business, Mr Ng is running it with his wife and son. His son is doing the cooking now though still holding a job in IT service, he decided to help up after Mr Ng injured himself. 

The Sliced Fish Hor Fun came first. The first impression was the distinctive freshness of those fish slices then followed by the intense wok hei detected. The wok hei is something that you do not usually get it in most of the cze cha dishes these days, either the cook is not skilful enough or they just do it the shortcut way. The Hor Fun was nicely charred to give it the full flavor cooking with the black bean sauce without compromising on its texture. This plate of Sliced Fish Hor Fun was amongst one of the best that i ever tasted. 

The Sliced Fish Bee Hoon Soup came slightly later. It has the creamy looking color even though there is no milk added. They have done it the traditional way by cooking the fish over the fire for a long period of time to derive on that creaminess. I was told this is supposedly better than the Hor Fun but i did not quite enjoy it. The taste was a bit too healthy to my liking and it ended up to be a little too bland but those fish slices were extremely fresh thus good value. 

You should just give it a try if you happen to be in this Food Centre, this is an interesting find by hardworking folks that is still insisting doing it the traditional way. 

MR FISH

335 Smith Street #02-073 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 10.00 am to 4.00 pm (Closed on Sundays)