From the picture alone, you might have thought this was a strange looking pancake.
Well, you would never have guessed that this was a plate of bee hoon if you never had it before. To be more precise, a plate of chao tar bee hoon (burnt vermicelli).
Yong Kee Seafood Restaurant ocated within a coffeeshop along Jalan Besar Road is known for serving up bee hoon that looks like a pancake.
This crispy vermicelli ($7, $14, $20) is the must-try dish at Yong Kee.
You might have seen this dish before in Malaysia, but it is uncommon here. During peak hours, customers have to wait a while for the dish, but they say it is worth the wait.
You could see the orderly presentation of thin flat vermicelli lined with bean sprouts, spring onions and crunchy pork lard. Rather unexpected at a typical grimy zi char place.
The layered taste was exceptional – crusty on the outside, moist and flavoursome inside. Fried with pork slices and egg, the strands of vermicelli have absorbed all the tasty stock.
Eating that with some powerful sambal chilli was just divine.
The other popular dishes were the Assam Fish Head ($26), Black Pepper Crabs (market price), Prawns served with Salad Cream ($20), Salt Steam Kampong Chicken ($15), Seafood Beancurd ($15) and Thai Style Pig Trotters ($22).
I ordered the Shrimp Paste Chicken and Fried Prawn Roll as these are the usual deep-fried favourites.
The fresh pork, minced prawns and water chestnut of the Fried Prawn Roll aka Hei Cho wrapped inside a beancurd skin and deep-fried, gave a nostalgic and authentic feel. I was glad there was not too much flour added into the marinade.
As for the Prawn served with Salad Cream ($20), the batter turned kind of soggy after being soaked in a decorative honeydew container.
A pity as the fruits and prawn combination would have tasted rather sweet and pleasing on its own without the mayonnaise-overload.
Yong Kee Seafood Restaurant
43 Jalan Besar Singapore 208804
+65 6396 5390
Opening Hours: 6pm – 3am (Mon – Sun)