Ipoh is a city in Malaysia where this dish originated. Ipoh is famous for its cuisine and its food culture is mainly driven by its Chinese population who are mainly of Hakka and Cantonese descent.
The term Hor Fun is a Cantonese (dialect) term which simply means 河粉 in Chinese or refers to the flat rice noodles prepared in hard water. Hor Fun can be prepared in various ways i.e. Penang style whereby it is fried with cockles, prawns and egg; Fried with a little dark gravy which is normally called Char Kway Teow (炒粿条）; or the Cantonese style Wah Tan Hor (滑蛋河) whereby it is immersed completely in clear, egg starch gravy.
Therefore, Ipoh Hor Fun is cooked in the Cantonese style whereby it is immersed in a starchy gravy.