Unlike Woon Woon Pek Beehoon at Changi Village (run by the son) that uses white bee hoon in their famous seafood bee hoon, this outlet (run by the father) offers a thicker handmade noodle much like the lor mee from Putien, or rice as your carb. Go for the Crayfish Seafood Soup ($10 for one pax, $28 for three pax) and opt for the handmade noodles ($0.50). In an individual portion, expect a whole crayfish, plump slices of fresh Taman fish, prawns and clams in a flower crab and clam soup broth that has been simmered for over six hours. The ingredients and soup broth are cooked in a wok for that signature wok hei taste, and the soup broth is naturally sweetened by the addition of cabbage. For the full works, order the Signature Seafood Platter ($28) that comes with two crayfish, prawns, scallops, clams and fish and share it amongst a group of three or more!
Avg Price: $15 per person
Photo by Burppler Hilary See