Bee hoon or rice vermicelli has this incredible ability to soak up all the flavour of whatever sauce, stock or broth that it's cooked in without losing too much of its texture (as long as you don't overcook them). With such a noodle as the flavour vehicle, naturally the quality of the seafood stock used in white seafood bee hoon makes or breaks it. I had the Lala Crayfish White Beehoon ($10) with sliced fish (+$3) and prawns (+$4) from Woon Woon Pek Beehoon's new outlet at Chomp Chomp and I am pleased that the all-important seafood stock here pass muster. The balanced flower crab stock carries a subtle fresh seafood sweetness kissed with a hint of smoke from the wok-seared shellfish, augmented by chunks of crispy deep-fried pork lard, saturating the dish with a body of flavour like no other ingredients can. The seafood is fresh and the beehoon is firm and chewy. This was good for two and I prefer the beehoon to be softer, but guess what, I finished it on my own #dinnerforone#singledinner
Thank you, Recce, for hooking up.
Read more about Woon Woon Pek Beehoon at foodinsing.com #SingaporeFood#FoodinSing#foodtasting#woonwoonpekbeehoon#seafoodbeehoon#whitebeehoon#chompchomp#supper