Crab Bee Hoon is one of the dish that LD and I totally have a soft
spot for. About 8 years ago, we were head over heals with the version
cooked Ming Kee in Macpherson (
Click here for Ming Kee review). Unlike the
signature soup version by Melben, the version that we like is more
has less soupy, but robust and filled with Wok Hei.
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| Long Ji Crab Bee Hoon |
Dunno how, LD found this new place Long Ji and we fell in love with
their Crab Bee Hoon (Long Ji Bee Hoon Crab $55/kg). From the look, it
will not win the prettiest crab dish contest, however, who cares as
long as it tasted fantastic. The broth / gravy is robust and packs
with the freshness and sweetness of the crabs. The bee hoon is
covered with Wok Hei, slightly al dente yet manage to soak up the
beautiful gravy. For this dish, it is important to use female crab,
as the roe adds flavour to this dish together with fried shallots and
pork lard. The crabs are good in size and fresh. So definitely worthy
to be the signature dish of Long Ji.
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| Long Ji Crab Bee Hoon - Check out the Roe |
