Wat Tan Ho Malaysia: A Noodle Dish

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Wat Tan Ho, also known as Wat Tan Hor Fun, is a popular noodle dish in Malaysia. It is made with rice noodles, choysum (a type of Chinese leafy vegetable), and mixed seafood, all served in a starchy sauce. The dish is known for its delicate flavours and textures, making it a favourite among locals and tourists alike.

Origins and Popularity

The origins of Wat Tan Ho can be traced back to Cantonese cuisine. The name “Wat Tan” is a Cantonese term that means “silky smooth eggs,” while “Hor Fun” refers to flat rice noodles. The dish is a staple in Malaysian and Singaporean zi char cuisine, a type of Chinese home-style cooking. Despite not being as widely advertised as other noodle dishes in the region, Wat Tan Ho can be found in various restaurants and hawker stalls throughout Malaysia and Singapore.

Ingredients and Preparation

The main ingredients of Wat Tan Ho include fresh Hor Fun (thick flat rice noodles), choysum, and a mix of seafood such as prawns, fish cake or balls, and squid. The dish also features chicken breast, garlic, soy sauce, and sesame oil. The starchy sauce is made by combining corn flour with chicken stock, light soy sauce, and beaten eggs. The sauce is then thickened and poured over the cooked noodles.

The preparation of Wat Tan Ho involves stir-frying the noodles with garlic, light soy sauce, and dark soy sauce. The chicken and fish balls are fried separately, followed by the prawns and squid. The sauce is prepared by sautéing garlic, adding chicken stock, light soy sauce, chicken, fish balls, and the flour mixture. The sauce is cooked until it thickens, and then the choysum, prawns, and squid are added. The dish is seasoned with fish sauce, beaten eggs, and sesame oil. The gravy is poured over the cooked noodles and served with pickled green chilies.

Source: angsarap


Wat Tan Ho is a delightful noodle dish that offers a unique combination of flavours and textures. Its silky smooth sauce, tender seafood, and flavourful noodles make it a must-try for anyone visiting Malaysia or Singapore.


Article curated by Suwaytha Gopal