Beef hor fun + Salted egg pork ribs rice ($5 + $5.50)!
Tze char-style lunch — beef hor fun with sliced beef and choy sum in black bean gravy, plus salted egg pork ribs over rice. $5 + $5.50.
Lunch with BB — beef hor fun + salted egg pork ribs rice combo. $10.50. Two tze char classics. 😋
What was on the table ($5 + $5.50):
- Beef hor fun ($5, front bowl) — flat hor fun in deep dark gravy with sliced tender beef, kai lan greens and chopped scallions. The gravy was the silky-thick kind with proper wok hei undertone.
- Salted egg pork ribs rice ($5.50, back plate) — chunks of deep-fried pork ribs in a generous coating of golden salted egg sauce (with curry leaves scattered through), served over a mound of white rice.
Beef hor fun is the proper Cantonese tze char classic — flat noodles + sliced beef + black-bean-leaning gravy. The standout test is whether the beef stays tender (rather than chewy) — this version passed. Wok hei was present in the gravy fragrance.
Salted egg pork ribs is the modern hawker remix — taking the heritage salted egg sauce (originally for crab or prawn) and applying it to pork ribs. The deep-fried ribs gives crispy texture under the creamy salted egg coating; the curry leaves add the South Indian aromatics that elevate the dish from plain.
Both dishes at $5-5.50 each is genuinely cheap for tze char-tier flavour. Most sit-down restaurants charge $10+ for either.
Total: $10.50.
Overall: 4.3 / 5. Beef hor fun had proper wok hei + tender beef; salted egg pork ribs had real curry leaf aroma + crispy ribs under the sauce. Two classics done at hawker pricing. 😍👍🏼
