Tuesday, December 13, 2005

Food Pet Peeve - Pre Cooked Hor Fun

Fancy beef hor-fun made by pouring hot beef over cold pre-cooked hor-fun?

What is wrong with Zi Char places in Singapore?

Almost all places I've went to, from the small hawker Zi Char, to respectable places like Zi Yean, their hor fun is utter crap. Vomit inducing shite.

You might ask me, why?

If you don't know already, usually they pre-cook their hor-fun earlier in the day (just stir fry the hor-fun dry in a wok, pour soy sauce) and keep it in a warmer.

When the customer order, ie seafood horfun, they simply cook the ingredients + sauce in the wok, and pour over the hot sauce over the cold/lukewarm pre-cooked hor fun.

The simple fact to this is that, in the name of efficiency, many places has compromised on their standards.

Sure, it saves time, you remove the tedious procedure of cooking the hor-fun, then cooking the sauce with the hor-fun.

Now you just pre-cook the hor-fun hours before, and later cook the sauce and pour it over when an order arrives.

Until you've eaten a real piping hot beef hor-fun made lovingly from scratch, you'll always accept this lazy method of cooking as normal, and pay good money for it. This is the ultimate tragedy.

It may be acceptable to most patrons, but it is not good enough for me.

Please tell me I'm not alone.