| Course | Main course |
|---|---|
| Place of origin | Singapore |
| Region or state | Nationwide in Singapore |
| Serving temperature | Hot |
| Main ingredients | Rice vermicelli (bee hoon) and mud crab |
Crab bee hoon (Chinese: 螃蟹米粉; pinyin: pángxiè mífěn) is a Singaporean rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth.[1] Bee Hoon or rice noodle has the ability to soak up the stock from any dish and that's the reason it is so popular among the locals. There's also a dry version, where thinner rice noodles are tossed in a hot wok before stewing in a broth until every strand is permeated with similar sweetness.
CNN travel listed ’’Crab bee hoon at Sin Huat Eating House as one of "top 5 food picks from Singapore's most notorious red-light district".[2] Crab bee hoon shot to fame when Anthony Bourdain raved about the dish after trying it at Sin Huat Eating House during a segment of A Cook's Tour. Bourdain named it one of "13 Places to Eat Before You Die," at number 5.[3] He's also describing its crab bee hoon as “giant Sri Lankan beasts cooked with a spicy mystery sauce and noodles — pure messy indulgence.”
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