T E O C H E W H O R F A N Mum is Teochew but I never recalled her cooking Teochew Hor Fan. But she did use a fair bit of kiam chye (preserved mustard greens) in her cooking, a pivotal ingredient in Teochew Hor Fan available at Bunga Raya, New Lynn. Hor Fan is how the Cantonese in Hong Kong call rice noodles; in Malaysia it is mostly called Kway Teow (in Hokkien). Uncle stumbled on THF while looking for alternatives to Hainanese Chicken Rice/Nasi Lemak/ Ling Collar Noodle Soup. Towkay Neo Rita @rita.lai.5059 urged him to give it a try. Uncle loves it! It’s my favourite go-to dish at Bunga Raya from now on. There is great wok hei in the Hor Fan, the Kiam Chye gives the dish a salty pickled piquancy, and it’s backed up with lots of garlic and julienne ginger. The THF comes with (optional) prawn, pork and chicken. Aunty Rita said that the kitchen has introduced a bit of gravy so that the Hor Fan is not too dry. #teochewhorfan #kwayteow #bungarayarestaurant #newlynn #chinhochiak (at Bunga Raya Restaurant) https://www.instagram.com/p/B3-4A_Ap_FN/?igshid=986e9is51mvy