A decadent dish in Chinese cuisine, crab bee hoon is made with either white vermicelli (bee hoon) or Chinese vermicelli (dong fen). Cooked in a seafood stock and of course, crabs, there are two styles that you can find in Singapore. One is ‘dry’ and stir-fried, while the other comes in a claypot soup version. No matter which you prefer, we’ve rounded up 15 of the best crab bee hoon in Singapore.
Only using specially selected Sri Lankan crabs that are air flown everyday, you can satisfy your crab bee hoon cravings at Don Signature Crab from just $33.80. Served in a broth which has a splash of Shaoxing white wine, dang gui and ginger, the dish also includes some milk cabbage and yam. If you're feeling adventurous, you should also try out their Cheese Crab Bee Hoon (from $33.80)!
Formerly Mellben Toa Payoh, Kelly Jie rebranded and named themselves after one of their vivacious managers. Almost everyone raves about their claypot bee hoon, but be patient as the wait is at least 45 minutes. A whole crab is cooked in a rich, milky and umami broth which is not overly jelak. We’d love to drink this all day long!
Sin Huat Eating House is known to have one of the best crab bee hoon in Singapore. The late Anthony Bourdain raved about them and in 2016, they were also awarded the Michelin Bib Gourmand! However, this means that the dish comes with a price to pay. You should expect to have to wait quite a while for the all-time favourite Crab Bee Hoon ($168), featuring a fresh-tasting and plump crab. Every strand of bee hoon is well coated with gravy and wok hei notes!
The highlight of this tze char restaurant is definitely their Crab Bee Hoon. From $138/kg, it’s perfect for sharing and family feasting. Made with Sri Lankan crabs, the dish is full of flavours and it is on the wetter side with thick oyster sauce, tiny lardons, fried shallots, and smoky wok hei notes.
Sek Tong Gai uses only top broth to simmer their crab and bee hoon, along with ingredients like yellow leek, mushrooms, green peppers, little chilies, white radish and many more. Steeped in the sumptuous stock, the fresh crab also lends an exquisite sweetness. Other than the crab bee hoon, they also serve up many other seafood centric dishes that will leave you salivating.
Founded in 2015 and starting out from a small shop at Macpherson Road, Crab At Bay is most well-known for their crab dishes. Get a taste of their perfectly cooked Crab Bee Hoon ($48 with 400-500g crabs) in two different versions: their Signature Braised Crab Bee Hoon or the Signature Claypot Bee Hoon. Be sure to snag up their 1-for-1 promotion, where you can also get the dish with 1.2kg-1.3kg crabs for just $188!
First founded in a neighbourhood coffeeshop in the Ang Mo Kio estate, the ever-popular Uncle Leong Seafood has now expanded to three full-fledged restaurants. Other than their famous Chilli Crab, Uncle Leong also serves a flavour-bursting Claypot Crab Bee Hoon Soup (seasonal price) that’s served with a whole mud crab in an aromatic milky broth.
De Golden Spoon Seafood claims to have the best crab bee hoon in Singapore, and they have the reviews to back it up! The Golden Spoon Bee Hoon Crab (seasonal price) is cooked in a flavourful, spicy and milky broth with pork lard and fresh Sri Lankan crab. If you can’t get enough, you can also opt for a refill at $5!
One of the first dedicated crab restaurants in Singapore, Mellben Seafood is known for its Butter Crabs, Chilli Crabs and Claypot Crab Bee Hoon Soup (seasonal price). Enjoy juicy, sweet and succulent crab meat with generous portions of bee hoon served in a slurp-worthy milky broth. The only downside? The seemingly never-ending queue.
What started out as a humble shed is now an established name at the swanky One Fullerton Bay. Go for the ‘dry’ crab with fine bee hoon (seasonal price) – the silky noodle strands soak up all the precious crabby flavour but still remains al dente. The crab flesh is juicy, sweet and plump, and this is bound to be a crab bee hoon you won’t forget!
Keng Eng Kee Seafood has two different versions of crab bee hoon (seasonal price) – the Claypot Crab with Bee Hoon Soup and Stir-Fried Thin Bee Hoon with Crab, ensuring to cater to both dry and soup fans. For a simple seafood eatery that’s nestled in a HDB estate, they have quite a number of accolades under their belt, including the Michelin Plate since 2016!
Founded by Edmund Kong in 2013, Momma Kong’s was created as a reminder of his mother’s cooking. The crowd-favourite Crab Bee Hoon Soup (from $58) is cooked with thick rice noodles which absorb the flavourful and rich soup. Made with Sri Lankan crabs and without any MSG, this umami dish is delectable and the crab is fresh and sweet.
Instead of Sri Lankan crabs, Red House Seafood uses the Scottish Kwai Fei Crab, which has a harder shell but exceptional roe. The broth for its crab bee hoon is also very different from the other soup versions! It has a thicker consistency much like shark fin broth. The crab’s essence is locked in the broth and it is exceedingly rich and robust without being cloying.
Take your pick from New Ubin Seafood's Braised Crab Bee Hoon or the soup version which unlike many other restaurants out there, is made with evaporated milk. The broth here is light and comforting, and often adding evaporated milk will only mask the crab essence of the broth. Those who prefer a stronger flavour should go for the braised bee hoon that is savoury and soaked in the essence of the broth and the crab.
Westlake might not be a big name, tucked away in the unassuming neighbourhood of Farrer Road, but it sure serves up a mean bowl of soup crab bee hoon (seasonal price). The broth includes salted fish, which gives an additional depth of flavour and extra whiff of aroma!