Crab been hoon

Crab bee hoon is a Singaporean rice vermicelli dish consisting of whole mud crab served with rice vermicelli. The dish is commonly prepared with a rich seafood broth or sauce, with both soupy and dry variations found in Singapore. Crab bee hoon is particularly associated with Sin Huat Eating House in Geylang, where chef Danny Lee developed the restaurant's signature version. According to accounts of the restaurant's history, Lee was working as a cook after leaving the pig-farming industry when a customer suggested combining crab and noodles into a single dish rather than ordering the two separately. Lee subsequently developed and refined the preparation, which he entered in the AsiaFood competition in 1997.

Description: Wikipedia — Crab bee hoon, CC BY-SA 4.0