Shi Hui Yuan Hor Fun Specialty
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Suitable For
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Breakfast, Brunch, Lunch 
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| Price Average |
$6.0 - |
| Location |
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| Let's share！ | |
The humble hawker stall has been in the local food scene for decades and started out in 1969.
Did you know that in the 1960s, hor fun actually was considered a classy dish that was only served in restaurants? Determined to make a more affordable option for the masses, the founders Fong Pak Thim and his wife made their own rendition of the dish.
Their iconic braising recipe uses over 30 herbs, including Dang Shen, Yang Shen Xu and Luo Han Guo, which is in line with the Cantonese cooking philosophy of "food is medicine". They claim that each plate of their hor fun is packed with more than 1,500mg of collagen, which is good for your skin!
Over the years, the business grew in popularity and eventually, the stall won the Michelin Bib Gourmand in 2016. Since then, they've been on the list for five consecutive years and remain one of the most popular hor fun stalls in Singapore.
The stall only has a few toppings for their hor fun - braised chicken, mushroom, braised chicken feet, braised spare ribs and braised duck - but all of these are chosen because they pair well with Shi Hui Yuan's luscious braising gravy.
I really wanted to get the chicken and duck combo but the stall was out of chicken for the day, so I settled for just the duck hor fun.
And I can see why so many people love their braising sauce. This thick, viscous gravy is extremely herbaceous and packed with flavour. The hor, with its thick, silky texture, does a good job of soaking up all that gravy.
The duck came thinly sliced and eaten together with the hor fun and gravy, was a match made in heaven.
The stall only has a few toppings for their hor fun - braised chicken, mushroom, braised chicken feet, braised spare ribs and braised duck - but all of these are chosen because they pair well with Shi Hui Yuan's luscious braising gravy.
I really wanted to get the chicken and duck combo but the stall was out of chicken for the day, so I settled for just the duck hor fun.
And I can see why so many people love their braising sauce. This thick, viscous gravy is extremely herbaceous and packed with flavour. The hor, with its thick, silky texture, does a good job of soaking up all that gravy.
The duck came thinly sliced and eaten together with the hor fun and gravy, was a match made in heaven.
Melissa
CONTENT WRITER / Duration of stay 25 years
Loves eating, cats, memes, and looking at memes of cats.
- Phone
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- Modes of Payment
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- HP / SNS
※The shop's opening hours may vary due to COVID-19.
| Mon | 08:00~14:00 |
| Tue | 08:00~14:00 |
| Wed | 07:30~14:00 |
| Thu | 08:00~14:00 |
| Fri | 08:00~14:00 |
| Sat | 08:00~14:00 |
| Sun | 08:00~14:00 |
| Remarks |
- #02-33, 159 MEI CHIN ROAD, 140159
- Mei Ling Market
- EW19 Queenstown CC23 one-north
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