This dish is quite similar to fried Hokkien mee, but instead of yellow noodles and beehoon, it uses a very unique chewy mee sua which is specially imported from Malaysia and instead of prawn broth, they use a broth made of blue swimmer crabs and lala. The texture of the mee sua is unlike the usual soft mee sua which appeals to toothless grannies. Instead, it's got a very unique chewy texture which is more like a beehoon, but more toothy like a pasta. The mee sua is first fried to infuse it with wok hei before being braised in the gravy to which extra lala is added for sweetness and topped with pork lard. It's the best thing I have tasted in a while! 4.5/5
This Cze Char place is famous for the White Bee Hoon! White Bee Hoon? Never heard of White Bee Hoon? Well, I don’t blame you, because it isn’t quite a recognized Singapore dish yet. I was told that there are several places in town that serves White Bee Hoon, but this one is by far […]
All good things must come to an end. So it is with a matter of urgency that I got an email about this 30 year old stall in Pasir Panjang whose owners are now planning to hang up the wok and spend the rest of their days shaking their tired legs and enjoying a bit […]
Actually Bee Hoon is quite nice when it is fried to a crisp don’t you think? I remember as a kid my Dad would fry Bee Hoon at home. But it wasn’t the first round of Bee Hoon that was the best but the leftover Bee Hoon which has to be refried the next day. […]
Yong Huat revisited: Fried Mee Sua and Fried Bee Hoon!
Fried Mee Sua with extra ingredients $5 It is heartening to find that some hawkers don’t yet seem to have heard the Health Promotion Board’s plea for less oil and more vegetables. Now, please, if you have a cholesterol problem, do cut down on all the lard and oily stuff and please stop reading this […]