Set aside the familiar favourites such as Chilli Crab and Chicken Rice for your next Singapore adventure. Instead, indulge in a plate brimming with umami flavours – the White Bee Hoon.
This popular dish originated from the culinary expertise of Mr Tay King Huak at his hawker stall in the old Chong Pang Market since 1999. Its rising popularity saw white beehoon become a trendsetting sensation across Singapore’s food scene.
The beehoon (thin rice vermicelli) is stir-fried with minimal seasoning, then simmered in a clear broth infused with fresh seafood flavours. This approach allows the natural sweetness of the seafood and the subtle flavours of the beehoon to shine through.
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By the time it achieved widespread acclaim from food enthusiasts and critics, it seemed only fitting for the stall to adopt the name of its famed creation. In 2013, it was officially known as White Restaurant to reflect the well-deserved reputation earned through their exceptional white beehoon dish.
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Craving more than just white beehoon? While its famous white beehoon remains a must-try, White Restaurant boasts a variety of other delectable dishes brimming with wok hei flavour. Their best sellers includes the Signature Meat & Seafood Roll, Signature Fried Wings, Salted Egg Sotong, and Sambal Sweet Potato Leaves.
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You can also whip up delicious dishes in minutes with White Restaurant’s easy-to-prepare frozen packs and delicious sauces. Try their famous Signature Meat & Seafood Roll, the savoury Signature Fried Wings, the nourishing Premium Collagen Broth, or the beloved White Beehoon Chili for a burst of authentic flavour.
