The Seafood White Beehoon in 8-Hours Broth That Deserves Tons Of Likes

Just when you thought the soon-to-be-classic White Beehoon had enough of being in the limelight, boom! We found yet another hidden gem in an air-conditioned food court—Port Weld Seafood White Beehoon in long-simmered broth. Besides being able to enjoy your seafood white beehoon favorites in the soothing confines of an air conditioned food court, there’s a dedicated seating area within the food court for your comfort.

Port Weld does its White Bee Hoon with distinctly Teochew-style; a broth that takes an arduous 8 hours to concoct. The end result? A soupier white bee hoon mellow with the natural sweetness of its secret ingredients. Pick additional seafood to top up on your current order, making it a hawker-style experience in a food court.

Crispy pork lard are unlimited, but you’d might want to control yourself a little. Add a bit of spice—the house-made belachan and mild Thai green chilli—for a flavour switch up.

01

Crispy Fried Cuttlefish Ball with salad dip
With a taste evidently different from your standard frozen counterparts, these home-made cuttlefish balls and salad dip adds a different texture alongside to your soupy mains.

02

Original Seafood Minced Pork Porridge
Non-mushy rice soaked in a Teochew-style seafood and minced pork broth is often belittled, but it’s the minimal flavour of the grains that soaks up the seafood naturalness and ultimately take center stage.

03

Signature Seafood White Lor Mee
Despite not being on the menu, you can go ahead and order this “secret” dish from Port Weld: a thickened broth that’s for seafood fans who are chasing for a more savoury taste.

04

Signature Seafood Minced Pork Porridge (3-4pax)
If you can’t decide on one choice of seafood, we say have them all. The signature comes with hefty seafood: Flower Crab, Fresh Prawns, LaLa Clams, Crayfish & Fan Scallops.

Port Weld Seafood
Food Republic @ Manulife Centre
51 Bras Basah Road #01-03
Singapore 189554
Opening hours: 10am – 10pm
portweldseafood

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