San Low Seafood 三楼海鲜 is one of the restaurants often patronised by Singaporeans who crossed over the causeway for cheaper everything (used to be much cheaper though). This restaurant is located at the junction of Jalan Biru and Jalan Merah in Taman Pelangi, just 10 minutes' drive from JB checkpoint.
One of their signature dishes is this fried beehoon (rice vermicelli) which is also affectionately known as 三楼炒米粉. Unlike the usual stirred or toss fried bee hoon. San Low fried beehoon is further pan fried by pressing the beehoon down tightly with spatula on an intensely hot wok or pan surface so that the beehoon is infused with wok hei (in Cantonese) or 锅气. This crucial step of searing the beehoon is what makes San Low fried beehoon so yummy. The end result is a rather crispy exterior while leaving the inside of the pressed beehoon juicy and yummy. Although we believed that a lot more went behind San Low fried beehoon, this is our simple way of cooking this yummy dish at home.
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Ingredients
Serves 6
