The plate is generously filled with the peanut sauce, covering up the vermicelli. We got the middle size portion at $5 and ingredients includes kang kong, cuttlefish, prawns, cockles, sliced pork, and tau pok.

The type of prawns was translucent and I preferred the usual pink with red tails prawns that I usually had.

The thick and savoury satay sauce was adequate to cover every strand of Bee Hoon. In fact, it blends in well and was not very spicy.

Although Satay Bee Hoon may seem to be a simple and straightforward dish, the preparation of peanut sauce from scratch is laborious as one has to dry roast the peanuts first then cook with sauce over a long time.

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