The actual name for this is supposedly san-lou beehoon. It doesn’t look appetising when served - a far cry from the advertised pic of this dish that hung on the walls in the restaurant. For a moment, I felt cheated. But thank goodness, beneath the charred layer of beehoon, there’s a layer of seafoody goodness. the beehoon (hidden beneath the chaotah layer) was fried with eggy bits. Surprising moist and well complemented with the chaotah layer above. Oddly, I prefer this to the white beehoon/ baimifen that is well loved by many.