Satay bee hoon is an old classic. It’s a dish that has been around since Singapore was founded, with some even claiming that it was brought in by the Teochew people when they immigrated to Singapore. Sadly, Teochew satay bee hoon is a dying dish, with fewer and fewer stalls selling it nowadays—I’m a millennial and I’ve got to admit, prior to this review, I haven’t tried it yet.
Bak Kee Teochew Satay Bee Hoon was founded in the 1960s—yes, when Singapore gained independence—by the late Mr Lee Sar Bak, who started a roadside stall selling Teochew satay bee hoon. He concocted his own peanut sauce using over 20 spices and ingredients. It has become so famous that the family even started a factory business to manufacture and sell its sauce!
Bak Kee only sells two dishes on its menu: Satay Bee Hoon (S$4/S$5) and Cuttlefish Kang Kong Bee Hoon (S$4/S$5).
When I dropped by Redhill Market and Food Centre on a regular weekday for lunch, there was already an insane queue at Bak Kee.
I’m not even kidding when I say that the queue was so long that it merged with the queue for the opposite stall.
Plus, because everything is freshly cooked upon order, I