Bak Kee Teochew Satay Bee Hoon - 85 Redhill Ln

Big chunks of cured squid, lean pork, liver slices mixed with cockles and kangkong for $5. Doused over with aromatic sweet peanut gravy. Perpetually long queues at lunch hour, but they clear up fast, about 10mins wait. The wonderful meal was worth the wait.

Very good plate of satay bee hoon, except that the cockles were too tiny. Sellers were polite and hygenic but accept only cash though.

Best satay beehoon in Singapore. Fresh ingredients especially the liver is tender and powdery when you chew it. Cuttlefish and the pork are very fresh too. Gravity full for flavour with peanutty taste. Great dish.

Well the best thing I like about this stall is their thick and fragrance satay gravy. It reminds me of those old school traditional oily gravy with pineapple chunks in it for you to dip your satay. You can find large cut of lean pork, pork liver, kang kong and some shrink cockles in it. Expect to queue but the queue move fast though.

Generous Cuttlefish, Liver and Lean Pork drenched with thick and fragrant sauce. Another recommended place for Satay Beehoon. . Location: Bak Kee Teochew Satay Beehoon, Redhill Ln, #01-40, Singapore 150085

Most authentic Teochew styled Satay Bee Hoon down South…consistency in both quality & taste through the years…now by 2G young owner operator. Come at non-peak hours to avoid the super long queue, unless you’re very patience ?

Had it for my second breakfast today. Good experience. Reached the stall around 10am. Only 3 persons in front of me. Service was fast. Ordered the 4 dollars version. It is a small plate but with abundance of ingredients and sauce. Portion: portion wise I think it is on the smaller side. However the portion that is smaller is the amount of bee Hoon. For me it is good enough and I also try to reduce the amount of carbohydrates that I take. Sauce: This is the star! Definitely 5 stars. Thick, savoury and full of flavour. Wonderful. Ingredients: the pork is soft and tender - 5 stars. The cuttlefish is crunchy - 5 stars. The pork liver is cook nicely but still has the smell - 4 stars. All goes nicely with the sauce. Wonderful food! Definitely can try!

Most probably a dish reflecting the melting pot of Singapore’s Malay, Chinese and Indian heritage, there are only a handful of Satay Bee Hoon stalls in operation and Bak Kee is most probably the best. The stall was started by the proprietor’s father by converting a used trishaw into a push cart. However, 2nd generation Lee Siew Chuan has worked at Bak Kee since he was 11. The sauce is made up of over 40 ingredients including onion, garlic, chili pepper, ginger, dried shrimp, crushed groundnut, etc The stall only accepts cash and prices start from $4.00.