House of White Bee Hoon – Wok-Fired, Seafood Broth-Soaked Noodles

Not all bee hoon is created equal. The version you grew up eating at a hawker centre — dry, quickly tossed in a hot wok with dark soy, eggs, and vegetables — bears little resemblance to what lands on the table at House of White Bee Hoon. White bee hoon is an entirely different creature, and this restaurant has made it the centrepiece of everything it does, with three outlets now spread across Singapore.

White bee hoon, or bai mi fen, has its roots in the north of Singapore, where a zi char restaurant in Sembawang first popularised the style of cooking thin rice vermicelli in a rich, milky seafood stock. The dish caught on quickly — people drove across the island for it — and in time inspired a whole generation of white bee hoon specialists island-wide. House of White Bee Hoon carries that lineage forward directly, helmed by the former Head Chef of Sembawang White Bee Hoon, with a clear mission: preserve the original taste of the dish while pushing it forward with new ideas.

The Signature White Bee Hoon is the reason to come, and it earns that billing. Thin rice vermicelli is wok-fried in a milky seafood broth, absorbing the stock as it cooks until the noodles turn silky and almost creamy in texture — deeply savoury, more braise than stir-fry, and unlike anything else in Singapore’s noodle landscape. A squeeze of lime at the table is non-negotiable; it cuts the richness and ties the whole bowl together.

The kitchen offers the dish in multiple variations. Lala White Bee Hoon adds clams to the broth; Big Prawn White Bee Hoon goes for heft with whole prawns; and for those who want heat alongside the richness, the Mala White Bee Hoon wok-tosses the noodles in a spicy broth instead.

More indulgent still are the Crab and Lobster versions — served over bee hoon soaked in the same umami-forward seafood stock — which turn the signature dish into a full centrepiece for a group meal.

The supporting menu is a solid spread of seafood zi char and BBQ. Cereal Prawns and the Homemade Crispy Beancurd with Chef’s Special Sauce are among the top-sellers, alongside house-made Prawn Roll and Crispy Golden Prawn Pancake.

From the grill, the kitchen runs a full BBQ section covering sotong, prawns, local seabass, pomfret, lala, and stingray, with satay skewers for good measure. A chicken section spanning salted egg, cereal, sambal, lemon, prawn paste and kung pao preparations rounds out a menu wide enough to keep a large table happy across multiple rounds. For bigger occasions, set menus make it easy to order for groups without overthinking it.

The flagship at Punggol Settlement is the most atmospheric of the three outlets, where waterfront al-fresco dining — salt air, open skies, and a view of the water — suits the kind of long, sprawling group dinner the full menu is built for. For those in the east, the Our Tampines Hub outlet brings the same signature bee hoon to a more casual, convenient setting. And for something closer to the city, The Seafood Market by House of White Bee Hoon at The Riverwalk near Clarke Quay takes the concept riverfront, with a broader seafood spread suited to a night out by the Singapore River.

House of White Bee Hoon — Punggol Settlement
500 New Punggol Road, #01-10, Singapore 828617

Opening hours: Mon–Fri 11am–2pm, 5–10pm | Sat–Sun 11am–10pm

House of White Bee Hoon — Our Tampines Hub
1 Tampines Walk, #01-86, Singapore 528523

Opening hours: Mon–Sun 11am–10pm

The Seafood Market by House of White Bee Hoon — The Riverwalk
The Riverwalk, Clarke Quay​​​​​​​​​​​​​​​​

Opening hours: Mon–Sun 11am–2pm, 5–11pm