Singapore｜峇记潮洲沙爹米粉 Bak Kee Teochew Satay Bee Hoon

I am a diehard fan of satay, but less so for satay beehoon which I am not sure why. Nonetheless it is something that I will eat from time to time, and especially if it is a new one that I have not eaten before. This one is really good and probably I best I have eaten. I noticed that the chef tried to squeeze away excess water in the blanched bee hoon using two plates (with the beehoon in between). That’s why the sauce is thick and rich and not watery from the liquid from the beehoon. The ingredients are also very fresh and cooked perfectly. No wonder this stall is so popular.

Well the best thing I like about this stall is their thick and fragrance satay gravy. It reminds me of those old school traditional oily gravy with pineapple chunks in it for you to dip your satay. You can find large cut of lean pork, pork liver, kang kong and some shrink cockles in it. Expect to queue but the queue move fast though.

Satay Beehoon, a dish definitely unique to Singapore, and is a familiar favourite since I was a little kid. Those days the best were the old Hougang hawker peddler's and one of my favourite then was the Satay Beehoon. The key about Satay Beehoon as anyone will tell you, 'The Magic is in the Sauce'. Too fine, too thin, too creamy, too cloy, too greasy are all common fails. Too much is also too cloy, while too little will be too dry. Magic ingredients also include cuttlefish, pork slices, pork liver slices and cockles. These are all premium ingredients that needed to be Uber fresh, and cooked just right. Lastly then you add the Beehoon which you couldn't really fail and a few green Kang Kong for show. Here, I will tell you everything is 10/10. From the perfectly cooked texture of the ingredients to the consistency of the sauce, and the freshness of the ingredients. Perfect. Try and you know. Arguably the Best Satay Beehoon in Singapore