Bee Hiang Seafood

This was the dish that started it all. Whilst JB has the famous San Lou 三楼 (which eventually found its way to Geylang). We were already mesmerized with Bee Hiang’s Bee Hoon dish. It was even synonymous with the boss signature as we fondly refer to it as Ah Ken’s Bee Hoon.

What makes a great bee hoon done this way is to have the middle thicker and moist whilst the edge turns crisp (not crispy and crackling) infused with the wokhey (smokiness from cooking in a wok, some say with the flames) and not chao-tar (burnt).

Hokkien Mee is always appeals to me, not because of the seafood ingredients but just eating the noodle plain would be one of the comfort food I cannot say no to.

Bee Hiang Seafood, which is a hugely popular Cze Char stall at the corner of Verdun Road & Sam Leong Street (they shifted to the opposite Kim San Leng by the way) is my family’s go to CzeChar place for the last 20 years, as we recounted.

This rendition is like Hokkien Mee on stack. No prawns but the upgrade to a 1.2kg crab lends even more umami. They throw in clams and sometimes sotong, belacan sambal and pork lard, upgrading our popular street noodle to a wokhey-filled Cze Char to create this seafood extravaganza!

The noodle used is not the typical yellow noodle & thick bee Hoon but the flat yellow noodle used in Lor Mee. What’s not to love.