"The crab bee hoon—giant Sri Lankan beasts cooked with a spicy mystery sauce and noodles—is pure messy indulgence."
"Chef Danny's rich, gooey, briny, magnificent crab (or prawn) bee hoon (vermicelli-like rice noodles) is stunning."
"The verdict: Shiok. Best crab bee hoon so far! The Bee Hoon was not too dry nor too wet and had wonderfully soaked in the flavours of the crab, ginger and that mysterious stock."
"The star of the dinner had to be the Crab Bee Hoon. Rice vermicelli drenched in this impossible-to-resist sauce, with wok-hei and crabs so fleshy-sweet you wave your diets goodbye. Every strand of bee hoon had to get wrapped with the essence and flavours."
"Sin Huat has got to be the most expensive tze char seafood stall in Singapore! Note: it’s a long wait for good food so be warned. Must-try: Crab bee hoon."
"All of Chef Lee’s seafood dishes are excellent, but the dish that regulars keep coming back for is his crab bee hoon – huge Sri Lankan crabs braised in stock and then fried with bee hoon noodles. This is truly an inspirational dish."
"Sin Huat’s signature Crab Bee Hoon… Which I liked MUCH better this time around… Mosty because of the inclusion of large amounts of salty and succulent crab brain… Now that’s eatin’!"
"We sampled some vermicelli and ate a few bites of crab — and it was truly out of this world. The garlicky gravy filled with the salty taste of crab roe was unforgettable and the Sri Lankan crab claws were just massive."
"To say the legendary Crab Bee Hoon exceeded our expectations is an understatement. The strands of rice vermicelli was prepared to an immensely enjoyable soft yet springy bite, superbly-infused with loadful of flavors and..... wok hei! Every mouthful was wok-breathtakingly magic!"
"Besides the great textures, another distinguishing factor of their crab bee hoon is the accompanying portion of creamy crab roe, whose mild bittersweetness serves as a delightful complement to the noodles and crab."