While we Singaporeans love our Chilli Crabs and Black Pepper Crabs, Crab Bee Hoon is a far more fulfilling dish that marries the best flavours of rice vermicelli and braised crab. It comes in two variations — a soupy version that features bee hoon marinated in a milky broth, and a dry version that carries an aromatic tinge of “wok hei” flavour. Here is our must-try list of 6 Best Crab Bee Hoon in Singapore to note when those massive cravings hit!
Lauded as one of the topmost crab specialty joints around, Mellben Seafood offers two kinds of crab bee hoon, namely the Claypot Crab Bee Hoon Soup ($55/kg , pictured) and the Fried Crab Bee Hoon ($55). The former comprises fresh and sweet crab marinated in a rich and creamy broth, coupled with silky bee hoon noodles. On the other hand, the Fried Crab Bee Hoon comes with moist bee hoon noodles drenched in rich gravy and topped with a satisfying chunky crab. To avoid a long wait, we advise making a reservation before heading down. Blk 232 Ang Mo Kio Avenue 3 #01-1222 Singapore 560232 (Image: OpenRice user dexarrius)
Despite the exorbitant prices, long waiting hours and poor, brusque service, Sin Huat Eating House still sees troves of diners swarming to its doorstep and was even bestowed with the patron of American television personality, Anthony Bourdain, who incorporated the zi char joint into his “13 Places to Eat Before You Die” article. The mainstay that contributes to the stall’s popularity is its savoury Crab Bee Hoon ($120, pictured) that comprises large Sri Lankan crabs and springy bee hoon noodles soaked in Chef Danny Lee’s special sauce. 659/661 Lorong 35 Geylang Road Singapore 389589 (Image: Instagram user anonymousridicule)
Previously from De Classic Golden Spoon, Chef Mac decided to take up the reins by setting up his own stall named Long Ji Da Pai Dang. The signature Crab Bee Hoon ($55/kg, pictured) that used to attract a constant crowd at De Classic Golden Spoon is now available at Long Ji Da Pai Dang. Featuring a generous serving of bee hoon noodles tinged with an aromatic ‘wok hei’ flavour with sweet crabs, this dish makes for a satisfying meal. Chef Mac abstains from using MSG or chicken powder in his cooking so that the natural essence of the crab will be kept at its best. 57 Eng Hoon Street #01-72 Singapore 160057 (Image: OpenRice user Chubby Botak Koala)
The rapid expansion of Uncle Leong Seafood from a small, nascent stall tucked within one of Ang Mo Kio’s kopitiams to three established restaurants situated at different parts of Singapore — Toa Payoh, Jurong East and Punggol — speaks volumes of the excellence of its food, which attracts and retains a constant throng of patrons. Available at a seasonal price, the Claypot Crab Bee Hoon (pictured) is well-loved because of the seamless fusion of the fresh crab, the milky broth and the thick rice noodles. Alternatively, if you desire something dry, then get the Black Pepper Crab Bee Hoon (seasonal price) that packs a slightly spicy kick. Punggol, 6 Tebing Lane #01-03 Singapore 828835 (Image: Uncle Leong Seafood Website)
Boasting two outlets at Robertson Quay and Prinsep Street respectively, Red House Seafood is one of the oldest seafood restaurants whose lineage goes all the way back to the 1970s. Aptly named as the Kuei Fei Crab in Claypot (market price, pictured), this star dish is indeed of a gold standard. It comprises of a Scottish Brown Crab marinated in a milky, seafood broth whose robust flavours are infused in the noodles in the pot. 68 Prinsep Street Singapore 188661 (Image: Red House Seafood Facebook Page)
Even though the chef who was previously responsible for whipping up delectable bowls of its signature Golden Spoon Bee Hoon Crab (pictured) has moved out of the restaurant and set up his own independent stall, De Classic Golden Spoon still manages to retain most of its staunch supporters. Comprising of savoury bee hoon noodles and a huge, tender Sri Lankan Crab bathed in rich, brownish gravy, Golden Spoon Bee Hoon Crab might look unappealing but it certainly hits the spot. Block 62 Seng Poh Lane Singapore 160062 (Image: OpenRice user sherbakes)
Written by Tan Siew Bee