Da Shi Jia Big Prawn Noodle: The evolution of Singapore food
Singapore cuisine is undergoing puberty. In the last decade of so, it has quickly evolved from simple, austere hawker food to the stand alone restaurants with some even trying to elevate it to the level of fine dining!
This version of white beehoon is quite different from the wet version we are all familiar with in a similar way that wet hokkien mee is different from the dry type. I liked the texture of the thin beehoon and how it had absorbed the flavour of the stock.
Years from now, when you sit down with your kids (would be grandkids for me) for a plate of seafood white beehoon and they ask you about the origins of this particular dish, you can tell them exactly how this dish became popular in Singapore! “A long long time ago, in the Northern part of Singapore…..in […]
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 […]