S$2.50 / Plate
Every Thursday, He Xi Restaurant will have their fixed Malay cuisine – Mee Rebus up on the shelve.
Prior eating, I like to sqeeze a small lime “around” the noodle and saurce to give it a little “sour” taste.
The “starchy” spicy gravy fits well with the yellow noodle.
Scatter with bits of nut and fresh bean sprouts to give the dish the cruching taste.
Normally used egg we sees is replaced by vegetarian style of fried beancurd.
However, the taste remain, overall it was good.
I liked Hor Fun as many Singaporean do.
“Hor Fun” is a cantonese style of dish localized with local culture.
S$3.00 / Small Wok (as seen photo) from He Xin Restaurant
Mainly, most “Hor Fun” is usually cooked by using rice noodle (as its name “Hor Fun” means rice noodle in cantonese). Others, it can be using noodle (like the Hokkien style) or “Been Hoon” as the ingredients.
Now converted to vegetarian meaning I would abandoned all those sweet memories of past non-vegetarian style of “Hor Fun”.
Green vegetables, carrot, mock fish cake, mork prawn etc. I shall slowly used to like them soon as the side ingredients for my “Hor Fun” treat.