Hong Yun Seafood: Seafood White Bee Hoon Dry!
This version of white beehoon is quite different from the wet version we are all familiar with in a similar way that wet hokkien mee is different from the dry type. I liked the texture of the thin beehoon and how it had absorbed the flavour of the stock. A generous sprinkling of crispy chunky nuggets of lard also helped to add a big flavour boost to the dish. It isn’t as robust in seafood flavour as the wet version and it does lack a wok hei flavour, but I found the carbo rush of the chewy white beehoon very comforting. It is one of those things that can easily become a staple which you can eat every week. Not surprisingly, almost everyone in the coffeeshop had a plate of white beehoon and another side dish to go with it.