♨️Cze Char Republic♨️

So good.

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.

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.

Really my kind of comfort food a quick stir fry of diced long beans, diced beancurd 豆干, minced pork, peanut, diced capsicum, diced water chestnut and diced pickled radish 菜圃. This goes well with steam rice or porridge. Can't complain if you have this with Boon Tong Kee's signature fragrant chicken rice, can you?

Not the best (especially their ingredients) but shiok when it's piping hot!

The broth full of sweetness from the pacific clams were fully absorbed by the bee hoon (rice vermicelli) which remains al dente! The clams were plump and succulent.

Really delicious way to stir fry vegetables. Throw in a few pieces of their home specialty fried bak yew (pork lard), this dish itself was enough to clean up my bowl of rice!

Always thought this is cze char favourite has such a poetic name, like the reflection of the moon on the river in a mid night (dark) river in this case.

Really as good as it looks! This dish looks fantabulous on their menu and I just couldn't resist not ordering it. I did not regret my decision even though it was the third meat dishes of the night. The pork belly is well

Really generous serving of this starter dish (at only $8). Not a big fan of salted egg dishes but Master Wok does this popcorn chicken with the right coating of salted egg, you can even eat it on its own!

A must order on every table it seems, that aluminum foil pillow looking presentation, the aroma from the rice wine as the dish is served with the "pillow" cut opened is enough to impress. The chicken chunks are poached within the sachets of rice wine concoction which includes Chinese herbs, wolfberries and ginger gives it that super robust and not overly powering herbal taste, which I swear by itself is good enough for me to go with steamed rice. What could be better for me is the texture of the chicken and how it could be better marinated. All the good flavours have not infuse into the chicken which is a tat disappointing.