The seafood white bee hoon has a very local taste which is Uniquely Singapore. The rich egg gravy with very flavourful broth was between the fried prawn noodles and seafood hor fun. Originally located at Sembawang, the outlet has since bought over and expanded many parts in Singapore.

What I liked about this dish was the rich flavoursome noodles with gravy. The generous egg gravy was delicious and it was extremely enjoyable. Sizzled with lime, the flavour heightened and it gave the dish an added punch. I ordered a large size at $12.00.

The Ngoh Hyeong (五香) was delicious. Priced at $13.80 per plate, the delicious soybean skin wrapped over the densely marinated minced pork and seafood was amazingly delicious. It reminded me of the how my grandparents would have prepared this dish. A very Hokkien-style, I must say. I enjoyed this immensely.

The salted egg sauce is evidently a trend in Singapore. The Salted Egg Sotong or squid tasted alright. Priced at $15, the salted egg gravy cooked with curry leaves was richer in taste and more fragrant. However, the squid was a little overcooked, overly chewy. An advice: Finish the plate of white bee hoon before attacking the salted egg sotong. The strong taste will masked or cover the white bee hoon. Overall, I feel that this dish is overpriced.

Address: White Restaurant, Changi Jewel, #B1-245
Rating: 4/5
Price: $
Recommended dishes: Ngoh Hyeong, seafood white bee hoon