Wat Tan Hor: A Malaysian Favourite with Wok Hei Charm 🇲🇾🥢
Sous made Hor Fun for dinner. We usually have some form of noodles or fried rice on Sundays. It's a beloved Malaysian dish made with wide, flat rice noodles that are silky smooth and packed with the aroma of “wok hei” – the signature smoky char from high-heat stir-frying.
Served with a rich eggy gravy, ours had a mix of beef, fish ball and fish cake slices, along with carrots and a leafy green called choy sum.
The gravy is made from a seasoned stock thickened with starch and beaten eggs. Such a comforting and savoury sauce that clings beautifully to the noodles.
You can find this dish especially at hawker stalls and Chinese eateries across Malaysia. Whether you enjoy it as a lunch staple or a satisfying late-night supper, Wat Tan Hor delivers a nostalgic sense of comfort in every bite.
