What ingredients give the hor hee broth its distinct umami?

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The distinct umami of the hor hee broth is derived from a naturally sweet flavour, with hints of ikan bilis and possibly yao yu kon.

The broth for the signature 'hor hee' dish at Loke Wooi Kee is characterised by its natural sweetness. This underlying sweetness is complemented by subtle notes that suggest the presence of anchovies, or 'ikan bilis'.

Further complexity in the broth's flavour profile may come from the inclusion of dried squid, referred to as 'yao yu kon'. These elements combine to create an "invisible umami" that enhances the overall taste of the dish.

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What ingredients give the hor hee broth its distinct umami?

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