Hor Fun.

The san lao hor fun features thick slices of smooth fish meat served with lumpy hor fun with lots of bean sprouts and some spring onions. These are drenched in a savoury starchy sauce. The hor fun has a mild smoky wok hei, which is nice.

The dry fry hor fun features tiny bits of mildly sweet and meaty char siew and tiny bits of soft mock crab stick, wok-fried with hor fun, bean sprouts, vegetables and egg. The hor fun has a subtle sweet taste along with undertones of wok hei, and it tastes decent.

Fried Hor Fun in Bugis.

Fried Yee Mee.

The springy yee mee comes with slices of springy fish cake, firm and meaty pork, and prawns that are of decent size and freshness. All served in a starchy and decently flavoured sauce, along with some vegetables and crispy pork lard.

Fried Hong Kong Mee.

The fried hong kong mee features tiny bits of soft mock crab stick, small pieces of sweet and meaty char siew, wok-fried with thin noodles, bean sprouts, vegetables and egg. The fried noodles is moist, and is pleasantly flavoured with sweet undertones. Not bad.

Fried Rice.

The fried rice contains bits of char siew and mock crab stick, wok-fried with rice, chopped spring onions and egg. It is moist and decently flavoured with a hint of wok hei, but a tad oily.

Fried Rice in Bugis.