Kiasu, afraid there is no prawn oil.
Had the same set as iJeff for early dinner just now.
Here are my observation:
1) The prawns as iJeff described is fresh, succulent and big. His looks whole, but those I had were sliced in half and still fleshy and succulent.
2) Chicken unfortunately a litte dry and fibrous.
3) The soup is flavorful, I didn't get the MSG thirst after that.
4) The set comes with 2 deluxe dumplings in soup and a xiao bai cai in oyster sauce.
Agrees with iJeff the oyster sauce vegetable is not too impressive -sauce diluted and what I dislike most in many places ( not just here), the fried shallot is rancid and it spoils the whole experience. All it take is a little care in keeping them fresh and tasting them now and then to ensure the freshness (high hope though as it needs high turnover and diligent). If you can't do it well, might as well do away with it.
Also Xiao bai cai is probably the cheapest greens around and usually reserved for hawker stalls. It is rather redundant to have it served in the set when it is already served as one of the topping in the hor fun. I noticed in iJeff's photo, Chye sum was served, it would have been better if something different is served. Beansprouts would be nice also, even though it is as cheap (but more work), at least there is variety. And eh...Morsel, no mushrooms.
The deluxe dumpling tasted like a boiled siew mai to me.
Not that it is a bad thing to some people. It is plump, the patty ( can't say is filling
) is like a meat ball, with crunchiness from prawns, spring onion, waterchestnut but it does not have the kind of satisfaction you get from normal shui jiao with its moist, juicy and not overly compact filling.
5) The hor fun is smooth but not smooth enough ( perhaps I am being spoilt having just visited Ipoh and KL). Similar to most Ipoh style thin hor fun elsewhere. There is still the rice flour taste and texture in it which I cannot blame, few people is not affected by this - a supply issue.
6) The gravy. It is light though smooth, savory but the flavor is not too integrated or complex until the black herbal (but does not taste too herbal) sauce was mixed into it. The taste is better with the sweetness from the black sauce, but it overwhelms.
7) Best to go with the preserved green chilli. The chilli sambal tasted too processed and does not go too well mixing into the horfun, the unpleasant sour tinge (probably from preservative) interferes too much. Perhaps a lighter chilli similar to those chicken rice chilli or go all the way out with a dense, moist, hae bee hiam would be nice.
Overall it is still a superior ipoh horfun compared to many mediocre hawkers out there, even though my preferred choice is still Lee Tong Kee.
On my way out, the young lady (owner?) asked me how it was, I told her it was nice and I meant it. I asked her whether this is Ipoh or KL style and she said neither as theirs is dry but KL and Ipoh are soupy. I told her then perhaps she should go try LTK as KL style has both ( in fact Ipoh also has both, except theirs is not so much the starchy gravy style) and speaking of this I think it is a waste if they do not do the soup version as the soup is rather well done. They should do an Ipoh Hor Hee style with it, topped with prawns, chicken or their dumpling and fuel it with green chilli padi instead of fishballs and hee kiow, I can imagine the shiokness now.
Will I still come back? Likely (they are slightly better than when they were at Ghim Moh), but I will bring my own prawn oil and green chilli padi, also I will ask them to use less black herbal sauce.
When they moved to Ghim Moh, I have not been there often. So glad, they are able to continue their legacy.
I hope funan weng PLEASE dunt put such thing ,like hee kiow ,fish ball,n hay bee hiam,n bean sprout ,otherwise it really hard to find another delicious ipoh hor fun just like funan weng le... 
with air-con...N BB CHAIR... 
