Bee Hoon stewed in 奶汤

I must admit I completely lifted this dish from Fook Weng restaurant which is helmed by Chef Kang, formerly of the Canton Wok fame. The new place serves up some sublime cuisine too, but sadly on both the occasions I went business was really slow. Their struggle was clearly reflected in how this Bee Hoon soup evolved between the both times I had it. The original version combined poached prawns and scallops with thin sliced asparagus for crunch but when I next had it, they lowered the price and substituted the scallops with an unidentifiable tasteless fish and the asparagus were replaced with broccoli stems. Still, I wish them the very best and hope to return soon.

Start out with a Nai Tang (奶汤) and add some fish racks. I won’t go into detail about the recipe but the whole idea is that under vigorous boiling, the proteins and fat from the meat incorporate into the liquid to make a whitish and slightly creamy stock. Poach the prawns and scallops and set aside. If you are using unshelled prawns then use the peelings to make a flavour boosting prawn stock. For the greens, I used Kailan bone as it was available but it’s flexible. Blanch the Bee Hoon until half cooked and then drain well. This step is important! If you don’t drain the blanching liquid will dilute your lovingly prepared soup. When ready to eat just complete the cooking of the noodles in the stock. Top with shredded and fried dried scallops and with dried flatfish flakes.