659-661 Geylang Road · Lorong 35
Michelin Bib Gourmand · As featured by Anthony Bourdain
Scroll to lift the lid ↓“This dish (crab beehoon) was invented right here in this restaurant close to 15 years ago by Danny”
Live Sri Lankan mud crabs, killed to order, braised with thick beehoon in its own rich crab essence.
Empurau, wild groupers, seasonal shellfish: it changes with the catch. Message us and we'll tell you what's fresh.
Ask on WhatsAppPick your dishes, add your details, and we'll write the WhatsApp order for you. We reply to confirm the price and timing/collection time.
Sin Huat Eating House is one of just 17 establishments in Singapore to have retained the Michelin Bib Gourmand distinction across all 10 editions of the Michelin Guide Singapore, from 2016 to 2026.
This decade-long recognition reflects our enduring commitment to our craft and our place in Singapore's dining heritage.
Featured in the Singapore episode of A Cook's Tour. The crab beehoon became his favourite meal in Singapore.
Watch the visitBourdain named Sin Huat among the restaurants around the world he thought were worth the trip.
Read the articlePart of the Times' Asian Journey tour of Singapore's endless supper.
Read the articleKF Seetoh's tribute to Bourdain and Chef Danny's wok craft.
Read on MakansutraCredits: Sin Huat Eating House, via CNA Lifestyle
CNA LifestyleHow Chef Danny takes orders at the stall, and the crab beehoon people come back for.
Read on CNACredits: Screengrabs from @veronicaphua on Instagram, via AsiaOne
AsiaOne · 2022A food blogger's big seafood dinner at Sin Huat, bill and all.
Read on AsiaOne8 Days on TikTok · Veronica Phua · ieatishootipost, and over the decades, a steady stream of visiting chefs and film stars who quietly found their way to our plastic stools.
Sin Huat starts and ends with Chef Danny Lee. He learned zi char at the stove, over fierce heat, one plate at a time, and built his kitchen on a simple rule: buy the best seafood you can find, and don't get in its way.
There was never a glossy menu. Regulars tell him what they feel like and he cooks it, with the kind of wok hei you only get from decades at the same fire.
The crab beehoon is the dish people cross the island for. Every crab is alive until you order it and weighs over a kilo. The beehoon goes into the pot with the crab and drinks up everything the shell gives off.
It's not a cheap plate, and it's not meant to be. It's what years of getting one thing right tastes like.
Discovery Channel's hosts brought Anthony Bourdain to Sin Huat a year before A Cook's Tour. He came back to feature us in the show's Singapore episode, called the crab beehoon his favourite meal in Singapore, and later put us on his list of must-visit restaurants in Men's Health.
