Kafe Tanjung

Monday, 27 July 2015

Singapore Bee Hoon is the dish appears on the menu of almost all Chinese-style (mainly Cantonese-style) eateries in Hong Kong and is also very popular in English, Australian, Canadian and American Chinese cuisine. Despite the name, this dish is virtually unknown in Singapore. Sources have claimed that this dish may be sold under the name "Sin Chew Fried Bee Hoon", but this dish lacks the signature curry powder that is a defining ingredient in Singapore noodles.Our kafe cook this bee hoon at 12.30 pm to 3.00 pm, it is delicious!

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Our Chef

Alex Tan is opened up his own nyonya fast food place, the Kafe Tanjung in Tanjung Tokong, 20 years ago. He runs it with help from his brother and sister.There, the ex-hotel chef serves up 30-plus dishes every day (except Sundays) of nyonya food that he too learnt from his mother.
Alex is an experienced chef, having been all over the world cooking nyonya food at the invitation of organisations set up to promote this cuisine abroad.
He had represented Penang in America, Europe, Australia, Papua New Guinea and Singapore.He still goes to Genting Highlands once or twice a year when they hold a “Penang Food Fair”.His most popular dish is Indian Fish Curry cooked nyonya style, with a thick and aromatic gravy, but like everyone else, he rotates his dishes according to whim and market availability.The Kafe Tanjung also serves laksa and laksa lemak, and he always makes available a traditional dessert like sago sweet potato or “bee ko moi”.