(Closed) XIAN Seafood White Bee Hoon – Opened By Owner of Cafe De Hong Kong

Owner of Cafe De Hong Kong, Mr Francis Mak, opens XIAN Seafood White Bee Hoon in a Ubi coffeeshop together with two other partners. The Hong Kong restaurant along Balestier has always been serving white bee hoon with starchy soup. Riding on the trend for seafood white bee hoon, Francis felt it was time to venture out and focus on doing one dish well.

One appeal is the stall front, with a stack of crayfish in the small fridge display. They are committed to using fresh seafood.

The light milky broth is made using chicken feet, old mother hen, pork ribs and cooked for about 3 hours. The cook first quick fry the bee hoon to give it a little smokiness and set aside. Then, the stock is cooked with fresh seafood and bee hoon.

Crayfish is sliced into half to absorb the essence from the broth as well as to release the crustacean flavour. We had the crayfish white bee hoon which ones in three different sizes – $15, $20, or $25. I like that the meat is firm and fresh, with slurpy bee hoon that has the flavours all combined together. It’s great especially during rainy days. They also have la la white bee hoon or flower crab bee hoon. Oh ya, those pork lard… so generous!

READ: 9 SEAFOOD WHITE BEE HOON YOU SHOULD TRY