Hor fun is fried twice, in effect. First the noodles are tossed in a hot oiled wok to get the char, which is where 250g of kway teow picks up most of its 320 calories and a good part of the 130 calories of oil. Then the gravy is poured on, which is stock thickened with cornstarch and egg, about 120 calories. The 80g of sliced beef is the smallest number on the plate at 130. So the beef is not the problem. The noodle and the oil are.
This is the plate that beats char kway teow for stealth. Nobody thinks a gravy noodle is heavy because it looks wet and soft. But 697 calories is nearly the same as a plate of char kway teow at 742, and more than a plate of Singapore Hokkien mee at 522. The gravy hides the oil. It does not remove it.
Cze char portions are the other issue. A S$6 hawker plate is the 697 calorie one. A S$8 to S$10 cze char plate for one is usually 30 percent bigger and lands around 880. The same amount of beef, more noodles, more gravy. Two people ordering one plate to share with a plate of vegetables is the sane approach.