Fish Head Bee Hoon

Fish head, cooked in a milky bee hoon (rice vermicelli) soup, with a dash of XO cognac is said to have been “invented” by Holland Village XO Fish Head Bee Hoon.

They first started at a place called Holland Village but are now at Dover Rise and at Smith Street.

For less than ten bucks, you get a very satisfying bowl of bee hoon soup chocked full of Toman (Giant Snakehead) fish head parts. If you find eating bits and pieces of fish head “troublesome” you may also opt for just slices of fish.

Other dishes are also available. They also serve one of the best prawn paste chickens in Singapore.

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