Instead of Sri Lankan crabs, Red House Seafood uses the Scottish Kwai Fei Crab, which has a harder shell but exceptional roe. The broth for its crab bee hoon is also very different from the other soup versions! It has a thicker consistency much like shark fin broth. The crab’s essence is locked in the broth and it is exceedingly rich and robust without being cloying.

Sek Tong Gai uses only top broth to simmer their crab and bee hoon, along with ingredients like yellow leek, mushrooms, green peppers, little chilies, white radish and many more. Steeped in the sumptuous stock, the fresh crab also lends an exquisite sweetness. Other than the crab bee hoon, they also serve up many other seafood centric dishes that will leave you salivating.

Sin Huat Eating House is known to have one of the best crab bee hoon in Singapore. The late Anthony Bourdain raved about them and in 2016, they were also awarded the Michelin Bib Gourmand! However, this means that the dish comes with a price to pay. You should expect to have to wait quite a while for the all-time favourite Crab Bee Hoon ($168), featuring a fresh-tasting and plump crab. Every stran...

First founded in a neighbourhood coffeeshop in the Ang Mo Kio estate, the ever-popular Uncle Leong Seafood has now expanded to three full-fledged restaurants. Other than their famous Chilli Crab, Uncle Leong also serves a flavour-bursting Claypot Crab Bee Hoon Soup (seasonal price) that’s served with a whole mud crab in an aromatic milky broth.

Westlake might not be a big name, tucked away in the unassuming neighbourhood of Farrer Road, but it sure serves up a mean bowl of soup crab bee hoon (seasonal price). The broth includes salted fish, which gives an additional depth of flavour and extra whiff of aroma!