Char Hor Fun, or also known as Wat Tan Hor, comes in a number of variants but the Penang version definitely stands out from the pack. It’s typically a lovechild of wok-fried hor fun (noodles that are broad and appears a little elastic compared to normal koey teow) and treacly gravy. Unlike its other states counterpart, eggs are often not included or cracked towards the end. Smattering of vermicelli and extra ingredients like prawns, lean pork meat, shredded chicken, a handful of greens and char siew commonly spruce up the bed of noodles. And no noodles dish is complete without chopped chillies or sambal concoction by the side. You may find a dime and a dozen char hor fun in the food capital of Malaysia yet these joints below turn you from regular eaters to devotees of this delectable dish.
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