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.
One of the best paella packed with a really robust prawn flavour, from this easily overlooked restaurant that is clearly embodies espanyol cuisine at its best.
Not the first time having this but like their light and fluffy texture and a kimchi twist to their maki-roll
This needs no introduction, but it’s been such a long time...
The crux of this dish is fresh crabs, fried bak yew pok (lard) and silky smooth rice rolls. Simply the best way to cook crabs.
Unique experience and some of the items are really remarkable but overall service feels a little unpolished.
Carnaroli risotto with sliced A4 dry aged wagyu, pickled heirloom carrots, brandied raisin, tea quail eggs and air fried chickpeas.
