Fried LaLa Bee Hoon – 啦啦炒米粉

In Singapore, most of us eat really well but there are also a lot of underprivileged families struggling to make ends meet on a tight budget. We partnered with Food from the Heart to create recipes using items from their School Goodie Bag programme, with a budget of around $5 dollars to make meal that […]

White Bee Hoon - 白米粉

White Bee Hoon – 白米粉

White beehoon is a classic dish served everywhere from restaurants to zichar stalls. What makes it special is our homemade stock; made with chicken carcasses, chicken feet, soya beans, prawn heads and shells. We must say it’s definitely worth spending some time doing this, as it gives your beehoon a kickass flavour.

Crab Bee Hoon Soup - 螃蟹米粉汤

Crab Bee Hoon Soup – 螃蟹米粉汤

Crab bee hoon is usually either wok-fried, “dry” or served up in a light milky soup. The dry crab bee hoon has been given the thumbs up by Anthony Bourdain on one of his trips to Singapore, but it is a pity that he missed out on its soup counterpart! Sweet succulent chunks of mud crab simmered in a silky broth with bee hoon noodles, what’s not to love?

Satay Bee Hoon – 沙嗲米粉

Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay dipping sauce.

Hokkien Mee – 福建蝦麵

Hokkien Prawn Mee, also affectionately known as 福建蝦麵, is another favourite of every local in Singapore. In our recipe, we have used both thick and thin bee hoon (rice vermicelli) for a varied slurpyness to the noodly goodness of the noodles.