Daily: 10:00 - 21:00
Lee Tong Kee is one of the earliest pioneers of Ipoh hor fun in Singapore, serving its signature hor fun dishes such as KL-style hor fun and Tanjong Pagar-style hor fun.
This will be my second visit after the Feb 08 one. I went with my family for dinner on a Friday night at 7.30pm. The place is about 60% full, so not too crowded. Service is prompt and friendly.
Fried wan tan - I can taste one succulent & sweet prawn in every dumpling. There were 8 in the small serving so I used it to teach my kids 8/4=2 division.
Lee Tong Kee Special (Chicken & Prawns) - Made the right decision to order the soup version. I believe the hor fun sauce is created from the soup base and I can taste prawn stock with dried scallop in the rich and clean tasting soup base. The chicken shred also taste very flavorful, unlike the usual bland stuff served in food courts. The waiting staff were also nice to add more soup when they saw my kids slurping up the delicious stock.
Lee Tong Kee KL Style (Chicken & Prawns with Cai Xin and Bean Sprouts in special sauce) - the sauce seems quite little thought it packs good flavor, so this is a more delicate horfun compared to....
Beef Hor Fun - Superb braised beef sauce, tender and generous portions of beef and smooth horfun, this is my favorite and a bargain at $6.60 (no GST or service charge). I will be back for more of this..... and the soup one also.
I tried Funan Weng a year ago and though their portions are bigger and they give more liao, I find Lee Tong Kee horfun dishes more refined with richer flavours.
We rounded the meal with steamed ginger egg custard and almond cream, then we went across the road to let the kids try the famous egg tarts at Tong Heng.
Although this eatery is noted for its Ipoh hor fun, we didn't try the signature dish until our second visit.
Instead, we ordered two cze char dishes to go along with rice ($0.60) the first time we dined here. The 砂锅姜芽鸭 (claypot ginger duck $10) was delicious with young ginger and orange peel, both of which we even gobbled up, practically leaving nothing at the end of the meal. Needless to say, the duck was tender and portion was just nice for the two of us.
The 自制西兰花豆腐 (homemade broccoli beancurd $10) came topped with dried scallops and smothered with a starchy gravy. I particularly liked the silky and soft tofu with bits of egg white while the broccoli was fresh and crunchy.
As for dessert, we had 焦糖鳄梨 (avocado delight $5) which was viscous enough and the caramelized sugar provided just a hint of sweetness.
A staff began making the rounds asking for last order at about 9pm, which surprised us a little, and then I realised there were times when we walked by to find the eatery already closed even though the night was still young.
We thoroughly enjoyed dinner and made it a point to try the hor fun some day. Turned out it wasn't long before we returned since we needed a light dinner, and a noodle dish seemed to fit the bill.
I ordered 李东记河粉-鸡丝虾肉 (LTK special hor fun-chicken and prawn $4.80) while K had 鸡丝河粉 (chicken hor fun $5.20). Both were dry version, the noodles being blanketed with a thick gravy and the addition of deep-fried shallots definitely helped boost the flavor of the otherwise nondescript gravy. While ingredients were fresh, the texture of the noodles wasn't particularly impressive.
Our second dinner proved to be somewhat lacklustre but still satisfactory considering we only wanted a simple and quick meal.
Note: Prices are nett and wet towel costs $0.40 each.