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Added on
Jan 14, 2009 by
foodlover |
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Style:
Chinese
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"Here you can eat the best Wat Tan Hor in town", comment some food bloggers.
This sounds great to me as I like to eat Wat Tan Hor very much. To me, the criterias to define whether or not the Wat Tan Hor is delicious are:
1. Kueh tiao is stir-fried until there is a bit scorch smell.
2. Kueh tiao texture is soft and smooth.
3. Full of egg gravy
This Wat Tan Hor meets all the criteria except the scorch smell. It would be more delicious if the scorch smell is a bit stronger. However, the uniqueness of the Wat Tan Hor here is you can add snakehead fish fillet （生鱼片）, large prawn and pork rib.
The porridge is also famous to the diners here. There are snakehead fish fillet porridge, pork rib porridge, large prawn and frog porridge. The porridge is smooth, creamy and rich in taste, which mildly flavoured with dried oyster, julienned ginger and sprinked with coarsely chopped scallions. Although it is a bit salty, it is still very delicious in overall.
Other specialties as stated in http://www.rasarasa.net
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· Porridge cooked with, among others, sliced haruan flesh (haruan is sang yee in Cantonese or lay hoo in Hokkien), century eggs, pork spare ribs and/or frog legs
· Sang har hor fun (koay teow fried with udang galah)
· Fried bee hoon with khau yoke (braised pork belly meat)
· Steamed wan yee (silver carp) fish head
· Chicken cooked with herbs
Tel: 03-6187 7430 (Call before going, as they close on random days in a month)
Business hours: 8.00am to 3.30pm.
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