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FUNGRY #1: Horfun Burger

FUNGRY #1: Horfun Burger

  • Culture
  • Life
FUNGRY was born from a moment of Asian confusion.

We asked ourselves: How would cosmopolitan Asian millennials, with no prior experience in traditional Asian cooking, interpret Asian food?

So we set out to make Beef Hor Fun*, but courtesy of our wok frying techniques (or the lack thereof), we ended up with a Hor Fun Burger instead. The result is less fusion than it is a confusion of both local and global influences.

Who ever said we can’t have our brisket and eat it?

Admittedly, we felt a little ashamed at our clueless-ness behind a wok, but whatever – it was delicious. When fried, the flat noodles stayed crispy on the outside, but gave way to a moreish, chewy consistency on the inside. Think of a burger bun with a mochi consistency. Think of a Yakiniku Rice Burger, but on steroids.

*Hor Fun is a Singaporean flat, rice noodle dish that is typically cooked in a gravy with beef or fish. 

It tastes better than it looks.


Hor Fun Patty

200g Fresh Hor Fun – Store bought

600g water

1 tsp salt

Bring to a boil

Then cool with tap water

Fold into a round container

Leave in a freezer to chill and form. Thickness and circumference variable according to preference.

Asian Slaw

100g Red Cabbage, shredded

100g Round Cabbage, shredded

100g Carrots, shredded

3tbsp Japanese Rice Vinegar

3 tbsp Olive or Grapeseed oil

1 tsp salt

1 tsp sugar

1 tbsp coriander leaves, torn


Cured Cucumbers

50g Japanese cucumbers

2 tbsp salt

1 tbsp sugar

Mix well and leave to sit for 10 minutes.

Black Bean Beef Brisket 

500g beef brisket cubes

Salt – to taste

2 tbsp cooking oil

Sear to caramelise.

Then add:

100g Red onions, chop into wedges

100g carrots, sliced

20g garlic, crushed

150g black bean sauce

300g beef stock

15g sugar

Leave to stew until it turns into stew. More or less.

Optional but Mandatory 

1 fried egg

Seriously? We need to tell you how to fry an egg?

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