I had my dinner at the Tuck Kee Restaurant at the famous Jalan Yau Tet Shin, and I recalled that I haven't blog about the wat tan hor and the fried hor fun from this place. The fried hor fun here is not the same as the char keoy teow (or kuetiau) although both dishes have the same cooking material - some seafood and most importantly the flat noodle (kuetiau).
Char keoy teow that is very famous in Penang are usually spicy and dry, while the famous fried hor fun in Ipoh is usually slightly wet and is not famous - and wat tan hor is fried hor fun in the mixture of soup and eggs.
|Wat Tan Hor|
By the time we reached Tuck Kee about less than an hour after the shop is open, the place is already full house and luckily for us, there is a table of customers who were about to leave. My father ordered the bean sprout which I deemed is a mistake.