Typically speaking, I am not a fan of beef hor fun. However, this diminutive stall at the Changi Village FC has such a following, I thought I'll try it out. Apologies for the lack of pictures. You can find this stall easily enough as it is located at the extreme outer end of the market, at the stretch opposite my favourite 红星炸香蕉 and 1972 chicken chop hor fun. Dunno why I feel quite lazy to take pictures recently. Maybe becos I am lusting after a new camera that can offer me more clarity. Being gluttony as usual.
Anyways, the specialty of this stall is their bittergourd beef horfun in black bean sauce. I love horfun in black bean sauce but I am not a particular fan of beef. Maybe I was a farmer in my previous life and abstained from eating my working partners.... In any case, most stalls have trouble controlling the fire and that results in a plate of super chewy and resistent beef. Talk about dying unwillingly, or should I say, an undying will.
This particular stall is manned by a hearty looking Chinese uncle and presumably his wife. Uncle has a habit of frying two woks, one medium size (the sort your mother will use at home) and a gigantic one. The small one fries your order and the large one the horfun. If you are particular about your horfun being fried in the wok together with your sauce, please abstain from this stall. Otherwise, I can tell you the horfun has great wokhei.
Bittergourd is an interesting combination with an otherwise rather heaty dish. However, I notice that the stall has the tendency to choose the bittergourd with narrow ridges, meaning to say that it might be too bitter for non-bittergourd fans. Go ahead and ask the auntie for no bittergourd.
After your order, you can (and should) wander around a bit, especially if it is dinner time. Do be aware it is self-service, and don't get angry if you suddenly see someone pop up and cut your queue. Chances are they ordered before you and had the experience to go order some other food first.
When your horfun comes, be very thankful. Uncle is one of the few cooks that I see still willing to toss every wok of his fare with great gusto. The beef slices should remain tender throughout your meal, unless you eat very daintily and take like half an hour to finish your food. Prices start at $4.
Itadakimasu!
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