The dish Is flat rice noodles with shredded chicken, chives, bean sprouts and chopped scallions, drizzled with sesame oil and soy sauce. I had the dry mix version and it also comes in soup.
Hor Fun looks like kuey teow but only the Chinese can tell the difference. Hor Fun noodles are more slithery and smoother in texture.
The dish originated from and is famous in Ipoh but I had this in a kopitiam in the vicinity of Notting Hill, a pretentious enclave in Bukit Rahman Putra, a suburb of Kuala Lumpur.