With the over-the-top side components, Tang Kay Kee Fish Head Bee Hoon reminds me of A Noodle Story. During the day, they sell Hor Fun/Mui Fan, fried rice, and rice bowls, and at night, they are a tze char stall. A variety of well-known vendors may also be found at Hong Lim Food Centre.
Tang Kay Kee Fish Head Bee Hoon has a long-standing history. They started the stall back in 1946 with a push-cart along Upper Hokkien Street in Chinatown. They moved to Hong Lim Market and Food Centre in 1978.
I ordered the Black Bean Beef hor fun which comes with veggies, beef, sous–vide egg, and battered enoki mushrooms. The classic hor fun leveled up! I didn't add chili to mine. No Spicy kick.
With the smokey wok hei being so evident, the sauce was incredibly excellent. Every morsel of food is wok hei.
The egg was cooked sous vide at 63 degrees and was lovely and runny. Tossing everything is the best way to consume this. It improved everything.
The battered enoki mushroom was also an excellent addition to this dish. So crispy and not overly salty.
The meat, on the other hand, was not particularly tender, with a few slices being tough to chew.
Address: #01-70, 531A Upper Cross St, Hong Lim Food Centre, 051531
Opening Hours: Mon - Fri 11am - 2.30pm 5pm - 10pm
Sat - Sun 5pm - 10pm
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| Tang Kay Kee Fish Head Bee Hoon Lunch Menu |
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