Maureen Ow

"The crab bee hoon soup was tasty with with a good hint of fresh ginger, dang gui and some Chinese cooking wine. Don’s soup has less MSG. The soup was good to the last drop, and there was even yam in it!"

Ivan Teh

"Served in a fragrant, hearty soup / broth of crab stock, the flavour profile is savoury boozy sweet, with a warming herbal note, and is very tasty. Good!"

Hungry Go Where

"The store uses specially selected Sri Lankan Crab which is airflown to Singapore daily. Must tries: The price of its Signature Crab Beehoon, which comes in a dry or soup version, are fixed. The rich broth has over 20 ingredients added in it, including Angelica root and chinese wine."

Hungry Go Where

"The store uses specially selected Sri Lankan Crab which is airflown to Singapore daily. Must tries: The price of its Signature Crab Beehoon, which comes in a dry or soup version, are fixed. The rich broth has over 20 ingredients added in it, including Angelica root and chinese wine."

June Chen

"The dry version of the bee hoon is richer in flavour, with peppery hints and more crunch from the vegetables. At this price, it is a complete steal and I’m definitely rooting for it."

June Chen

"The soup base that he uses is different from the others, with broth of over 20 ingredients. The dang gui and fried ginger balances the dish and also gives it a subtle herbal flavour that isn’t too oily and that is precisely what is so precious about it. The crabs are plump and soaked in the essence of the broth, the star of the dish."