Ipoh Lou Yau bean sprouts chicken

Singapore is often known as a ‘melting pot’. That is, a place where all cultures and traditions come together. Sometimes, new ones get created, other times, the existing ones persevere through because they are just so well kept. The same goes for food. Despite our immigrant history, Singapore does have some dishes that are uniquely ours – hokkien mee, carrot cake, bak chor mee, chicken rice just to name a few. When I was overseas, I missed these dishes with great longing. My Malaysian friends (also Singapore’s closest neighbours) often beg to disagree, complaining that Singapore food is too bland, and Malaysian food just has so much more flavour in it. Hence, when this new eatery selling Ipoh hor fun opened up near my house, it seemed like a good opportunity to try something which has often been raved about, but I’ve never had the chance to try.

Curry hor fun with yong tau foo – this was a bit of a let down. The curry came with a very thick layer of oil which made it very hard to finish the dish. I ended up not finishing the noodles because there was just too much oil that it felt slimy and yucky to swallow.


Chicken hor fun with special sauce – this dish was executed much better. The special sauce was really delicious and was a nice contrast to the smooth hor fun noodles. The chicken was cooked well and tasted very nice. I only wished that I did not get so many bony pieces.


Dry hor fun with braised pork and tofu – without some sort of gravy to really soak the noodles in, this felt like a normal plate of dry noodles. Though tasty nonetheless, this was all right for me.


I’m not sure if it was the Singaporean in me, but I did not feel ‘blown away’ by the dishes that I tried. Furthermore, for the price ($6 – $8), the portions felt rather small. I’m told that I need to go to Ipoh and eat the real thing myself before making judgment. Perhaps I do, but for now, I’m not in such a hurry to return.

Add: B1 Junction 8, 9 Bishan Place

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