Crab bee hoon

Crab bee hoon
CourseMain course
Place of originSingapore
Region or stateNationwide in Singapore
Serving temperatureHot
Main ingredientsRice vermicelli (bee hoon) and mud crab

Crab bee hoon (Chinese: 螃蟹米粉; pinyin: pángxiè mífěn) is a Singaporean rice vermicelli dish consisting of whole mud crab served with rice vermicelli. The dish is commonly prepared with a rich seafood broth or sauce, with both soupy and dry variations found in Singapore.[1]

Crab bee hoon is particularly associated with Sin Huat Eating House in Geylang, where chef Danny Lee developed the restaurant's signature version. According to accounts of the restaurant's history, Lee was working as a cook after leaving the pig-farming industry when a customer suggested combining crab and noodles into a single dish rather than ordering the two separately. Lee subsequently developed and refined the preparation, which he entered in the AsiaFood competition in 1997.[2][3]

The origins of crab bee hoon as a dish are not universally agreed upon, although Sin Huat's version has been described in food writing as having been invented at the restaurant. Its crab bee hoon subsequently became one of the restaurant's best-known dishes and helped establish the restaurant's reputation internationally.[4]

Cultural impact

CNN Travel listed the crab bee hoon at Sin Huat Eating House as one of its "top 5 food picks from Singapore's most notorious red-light district".[5]

Crab bee hoon shot to fame when Anthony Bourdain raved about the dish after trying it at Sin Huat Eating House during a segment of A Cook's Tour. Bourdain named it one of "13 Places to Eat Before You Die," at number 5.[6] He's also describing its crab bee hoon as “giant Sri Lankan beasts cooked with a spicy mystery sauce and noodles — pure messy indulgence.”

The restaurant's crab bee hoon has since become closely associated with Chef Danny Lee and Sin Huat Eating House. Contemporary accounts describe the dish as the restaurant's signature preparation, with Lee personally overseeing its preparation.[7]

See also

References

  1. ↑ Beate Baldry. "All you need to know about crab bee hoon in Singapore".
  2. ↑ Leslie Tay (27 May 2007). "Sin Huat Seafood Restaurant: Inside the Mind of a Food Nazi". Retrieved 23 August 2026.
  3. ↑ "Sin Huat Seafood at Geylang Lor 35 is infamous for being very expensive but good". Mothership. 2017. Retrieved 23 August 2026.
  4. ↑ "Sin Huat Seafood Restaurant, Singapore". 28 August 2005. Retrieved 23 August 2026.
  5. ↑ "5 food picks from Geylang, Singapore". CNN Travel. 21 April 2010. Retrieved 24 January 2016.
  6. ↑ Men’sHealth 27 September 2011. Retrieved 2016-01-24
  7. ↑ "Sin Huat Seafood Restaurant". Time Out Singapore. 8 April 2008. Retrieved 23 August 2026.
This page is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.