The vermicelli is firstly wok-fried to bring out the distinctive charred flavour before being soaked in the homemade crab stock made from simmering flower crabs, peppercorns and lemongrass for hours. Next up, plump and briny clams are being added at the precise time so as not to overcook it before spring onions and ginger are added. The process of soaking the noodles in the broth is an important step to allow the vermicelli to absorb all the natural goodness which resulted in many slurp-worthy moments.
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Holycrab
Address: 2, Tan Quee Lan Street, Unit 01-03, Singapore 188091
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