This is the worst Hor fun I've tasted. It was soggy and so salty my mouth became numb.
I'm a restaurant owner in Singapore.
Parcook your horfun for 30 seconds with hot oil first, then portion them.
Cook the ingredients then add your portioned horfun for the finishing touches and wok hei. You will never ever over cook your horfun this way. Every restaurant in Singapore does this.
Also, taste your food before serving and add to taste.
I lived in Brisbane, the food there is salty and oily. But yours is next level kinda salty.
I can see the chef's passion in cooking on the wok but things are getting sloppy in your restaurant. It's not an efficient layout. Vegetables, meat and seafood are stored in the same display although your meats and seafood are cooked, it looks disorganized and frankly off putting.
Put all your meat and seafood on one side and your veggie on the other side. It's a simple step that will make you restaurant look better.
All the best! See less
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