Pull up the beehoon and soft strands of white emerges from peanut gravy, picking up the creamy thick consistency well. So smooth on your tongue, it's gentle on satay spice and the fragrance of nuts with virtually no oil. More savoury than sweet, light on the heat, it carries notes of curry, giving you deep umami without being cloying. Take it in with the soft chew of cured cuttlefish, a slice of lean pork or their succulent prawns and cockles, fresh and cooked pink. Pair your mouthful with crunchy beansprouts and Kang Kong or tau pok that top it off.
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You know Sin Chew Satay Bee Hoon #02-162 ($6 large) is a must when it opens only four days a week and closes once ingredients are up. You'll spot the queue before you find it!
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Full review: http://bit.do/herecomesgin-bukit-timah-food-centre