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).