Tuesday, October 26, 2010

Meng Kee Satay Bee Hoon #01-17 East Coast Lagoon Food Village

Satay Bee Hoon is an example of Chinese-Malay fusion dishes that can be found in a melting pot landscape like Singapore. Satay Bee Hoon is a dish of fine rice noodles soaked in a satay sauces enriched with peanut gravy. Satay Bee Hoon is also accompanied by crunchy bean sprouts, tender sliced pork, liver, cuttlefish and cockles.

Interestingly, this comfort food is facing extinction as "youngsters do not appreciate dishes like these".

Let's revive some interest by describing this dish. I also need to shift the ingredients around to give you guys a better picture on this dish.

Based on my personal experience, I have yet to wait less than 30 minutes to get my Satay Bee Hoon fix here. I was told that Meng Kee Satay Bee Hoon's rich and creamy sauce consists of 30 herbs and spices. Bee Hoon is served on the plate with liver, bean sprouts, sliced pork and poached cuttlefish. The creamy satay sauce is then drenched over the ingredients.

The stall's history dates back as far as 1961 in the Macpherson-Upper Serangoon area. Now run by third-generation owner Ng Siaw Meng and his brother. The brothers are extremely precise about the amount of ingredients that go into each plate.

Open 5.30pm to 1am
Closed on Tuesday

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