XO FISH 'ROUGH' BEE HOON



In Singapore, unlike in Sarawak, they called the 'rough' and bigger version of bee hoon, well, simply rough bee hoon if you translate directly from Mandarin. We don't call it bee hoon at all in our place. There is this famous kopitiam selling XO fish rough bee hoon at Holland Village. I don't know whether it is the best but I love it much! My friends and I dropped by for a meal. The fish used are tender and quite fresh. Well, at least the soup probably made you feel so! :)



They use genuine XO to mix the soup so you will feel the alcohol heat once you drink the soup. This is not to get mixed up with XO sauce. XO sauce is one of the favourite flavour in Singapore used for some food and dishes. I am not sure but it is likely that the combination of dried shrimp, dried scallops, garlic, and other seasonings first graced the table of one of Hong Kong's pricier dining establishments. Furthermore, it's probably not a coincidence that the creators of XO sauce chose to name it after a popular but decidedly expensive brandy. Its spicy flavor is used to enhance stir-fried meat, seafood, tofu and vegetable dishes.



I think they are Cantonese. Since they speak Cantonese and most of the dishes are Cantonese style dishes. This fried chicken with prawn paste is one of them which we ordered. Nice. Crispy, hot, great sauce to compliment with lime.