The ubiquitous bee hoon, also known as rice vermicelli, a kind of thin rice noodle known for its ability to absorb flavours from its respective condiments. It is prepared in numerous style throughout Asian cuisine, often as part of a soup or stir-fry dish, and sometimes as a salad, from the local fried bee hoon, satay bee hoon and mee siam, to Vietnam’s Bún Thịt Nướng and the Singapore-style noodles (星州炒米) that wasn’t even invented in Singapore. Also known as various cultural-attributed terms like meehoon, mifen (米粉), or bihun, to name a few, it’s an everyday staple that you can’t miss.
The spotlight in this guide is on ‘Chao Ta’ (burnt) Bee Hoon, also widely known as the JB-style San Lou Bee Hoon (三楼炒米粉), a zi char dish loosely translates to “three-storey noodles” in Mandarin popularized by Restoran Ah Kaw in Johor Baru. No matter which name it goes by, it is essentially stir-fried bee hoon flattened like a pancake, wok fire-embossed with plenty of crusty, charred edges on one side and yet remains moist and flavourful on the other side and within.
Similar to the bottom of a claypot rice dish that we are often caught scrapping smokey burnt rice from, the bee hoon is usually stir-fried with an assortment of ingredients that includes chicken, pork, prawns, squid and slices of fishcake, in a chicken, prawn or seafood stock with soya sauce, before being pan-fried to a crispy crust. Condiments such as crispy deep-fried pork lard, fresh bean sprouts, and spring onions are sometimes topped on the been hoon “pancake” and paired with a tangy chilli sauce.
Check out these 7 places for Chao Ta Bee Hoon or San Lou Bee Hoon in Singapore, in no particular order, and where you can find them!
We hope you like this list of Chao Ta Bee Hoon in Singapore. Which one is your favourite? Did we miss out any of your go-to spots? Please share them with us in the comments below!