Food Review: Sembawang White Beehoon


Mr Goh finally brought me to try the famed Sembawang white beehoon months (so many months, I think they can be added up to become a YEAR) after he told me about it. It was so good IMO, I wanted more! We arrived for lunch on a Sunday afternoon, slightly around 1pm and there was a long queue already. Luckily, it was only the 2 of us, and we got a table quickly.

Oh, the way it works at this coffeeshop is that you line up to place your order first, and the lady in charge will assign you a table. So please don’t go looking for an empty table when you first arrive at the coffeeshop. During both my trips there, I met some people who were also first timers there and were hanging around for an empty table, rather than queuing up to place their orders first. In the end, they were disappointed when they thought they had finally gotten a table, only to realise the boo-boo they made.

The first time I was there, we ordered a white beehoon (medium size), chicken wings and homemade fried tofu.

The white beehoon is a must-order for every table. I mean, that’s what the coffeeshop is known for, so if you aren’t there for the white beehoon, might as well go to some other tze char stall right? The beehoon is cooked in the rich chicken stock, absorbing all the flavors, together with the fresh seafood. Pair that with some lime juice to cut through the rich sweet gravy and some kickass chili sauce, you’ve got a winner.

The boy also wanted chicken wings while I wanted tofu. Says much about our food preferences. I didn’t like the chicken wings at all because it was similar to those sold by Malay nasi lemak stalls. The wings seemed to be marinated in some sort of sauce containing tumeric because the colour of the chicken wing skin was a little yellow. Besides that, there were still some parts that were bloody (or had traces of blood) and I don’t like that in my chicken at all.

One thing I love is homemade tofu from those tze char stalls because they are so wonderfully soft but yet had a nice crunchy texture as you chew the tofu, due to the chestnuts. So my eyes brightened with delight when I saw this dish on the menu. However, I didn’t get the same experience from this dish. The batter was way too thick and the texture of the tofu was lost. However, a small serving was served with 8 pieces and I thought it was value for money. Usually homemade tofu is quite expensive.

On my second visit, we steered clear of the chicken wings & homemade tofu. Instead we opted for some greens and fried calamari and also the pork & prawn rolls. Of course, we also got the white bee hoon.

The veges were very much welcomed. I think ever since I started dating Mr Goh, I’ve been enjoying my greens more than ever. He’s quite a huge fan of veges and he has influenced me too. I like nai bai vege, very light in flavor and crunchy. IMG_4886[1]

The batter for the fried calamari was hugely different from the fried tofu, so we enjoyed this a fair bit. The calamari was not overcooked and did not have the greasy taste.


We also ordered the ngor hiang because there were 4 of us that day, and the above calamari and vegetable definitely ain’t enough for us. I don’t usually like to order ngor hiang from outside because I very much prefer the one made by my grandma. But luckily we did order the ngor hiang for it was wonderful. The paste was not made entirely from pork and prawn. Not quite sure what else the paste includes but I believe there’s also crunchy water chestnut pieces. All I can say is please do try it!