The ‘kai si hor fun’ has a clear, lightly sweet broth and generous toppings. — Photos: LOW LAY PHON/The Star
WHAT began as a simple customer request became a turning point for husband-and-wife hawker team Wesley Wu and Ngoc Chinh.
It is now their bestselling dish: a hearty bowl of kai si hor fun (shredded chicken and prawn noodles).
The couple, who run their stall at Hup Fatt Cafe, initially offered various Vietnamese dishes including chicken and prawn soup with rice in Kuchai Lama.
The breakthrough came when a regular customer remarked that it reminded him of the popular Ipoh noodle dish.
Hup Fatt Cafe started operations in the Pandan Perdana location about three years ago.
“That gave us the idea to create our own version,” said Wu who manages the stall with his Vietnamese wife.
While the stall offers several varieties of flat rice noodle (hor fun) dishes, the kai si hor fun quickly gained traction and remains the undisputed favourite among customers.
Each bowl of the signature dish is prepared to order, beginning with a ladle of master stock simmered for hours with chicken bones, prawns and aromatic herbs.
Silky flat rice noodles are added, followed by shredded chicken, fresh prawns, chopped chives and a sprinkling of fried onions.
The result is a clear, flavourful broth with a natural sweetness derived from the prawns.
Husband-and-wife team Wu (right) and Ngoc Chinh operate their stall at Hup Fatt Cafe in Pandan Perdana.
The chives and fried onions add a welcome freshness and crunch, rounding off a bowl that is described as simple, satisfying and quietly addictive.
The kai si hor fun is priced at RM10 a bowl, the same as the steamed chicken hor fun and pork meatball versions.
The stall is one of several operating in the air-conditioned Hup Fatt Cafe which offers a decent variety of options, including Hainanese chicken rice.
Among the char siew (barbecued pork) and siew yoke (roast pork) options, the latter stands out for its crisp, well-rendered skin and balanced layers of meat and fat.
It pairs well with the fragrant rice and a bowl of soup.
The cafe also offers its own range of house specialities, including polo buns, homemade garlic bread and a selection of drinks like tea, coffee and cham (coffee and tea mix) iced floats.
Established in 1956, Hup Fatt Cafe has been located in Pandan Perdana in Kuala Lumpur for about three years, operating under a new management for the past year.
However, a small mystery adds to the charm: the staff seemed unsure about the history behind the name and origins.
Parking in the area can be a challenge due to nearby eateries and car workshops occupying many bays, especially during peak breakfast and lunch hours.
Hup Fatt Cafe opens from 6am, with food stalls beginning service at 7am until around 3pm.
A dai chow stall (serving stir-fried dishes) takes over from 3pm onwards.
The kopitiam is closed on alternate Mondays.
