Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it, making each mouthful a delight. Now, you can give it a try in your home kitchen!
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