Our Vision

People Bee Hoon

We recognize our responsibility to ensure that our products are safe and wholesome for our customers consumption. Therefore, we maintain good hygiene and food safety practices, and manufacture our products under AVAs stringent food safety standards and regulations.



  • Vermicelli Rice Rolls

    Instructions :

    Soak Chilli Brand Rice Vermicelli in warm water for 20-30 mins. Drain and set aside.

    1. Lay rice paper on tray or chopping board.
    2. Using a clean damp cloth, wet rice paper thoroughly to soften.
    3. Place a layer of rice vermicelli on top. Add a little cucumber, bean sprouts, basil leaves, mint leaves, coriander leaves, spring onion and butter lettuce.
  • Tom Yum Bee Hoon

    Instructions :

    Soak Chilli Brand Rice Vermicelli in cold water for 10 -15 minutes till just softened. Drain and set aside.

    1. Boil chicken stock, salt, sugar, tomatoes, and dried chilies.
    2. Bruise and add lemongrass, lime leaves, galangal, shallots, coriander roots, and chili padi. Add assam. Bring to the boil.
    3. Add oyster mushroom and simmer till almost cooked through.
  • Fish Soup Bee Hoon

    Instructions :

    Fry ikan bilis, haebee, ginger, and spring onions until aromatic.

    1. Add chicken stock and evaporated milk and bring to the boil.
    2. Add tomatoes and simmer until almost breaking up.
    3. Season with Shaoxing wine, fish sauce, palm sugar, and salt.
  • Laksa

    Instructions :

    Prepare the prawn stock: Shell the prawns and saute with oil until bright orange. Add the water and simmer for 1 hour. Strain.

    1. Prepare the rempah: Wrap belacan in a small piece of foil, and toast on a pan or in the oven until aromatic.
    2. Toast coriander seeds, grind to a fine powder in a coffee grinder.
    3. Do the same with the haebee.
  • Crab Beehoon

    Instructions :

    Cover the chicken bones with water in a pot and bring to a boil.

    1. When boiling, drain the chicken pieces and wash under running water.
    2. Into a clean pot, add the chicken pieces, garlic, ginger, and kaffir lime leaves. Boil and simmer for 3 hours or until the flavor is concentrated and the broth looks milky.
    3. Drain the stock and discard solids. Kill the crab and separate its body from the head. Remove the gills and chop the crab's body into four pieces, or smaller pieces if you wish.
  • Foochow Glutinous Rice Wine Chicken Noodles

    Instructions :

    Mix together ingredients for the marinade and marinate chicken for half an hour.

    1. Fry the ginger with spring onion whites in the oil until fragrant.
    2. Sear the chicken, before adding the rice wine. Add enough water to cover the chicken, and dried black fungus.
    3. Allow to simmer for 15-20 minutes until the chicken is cooked.
  • Vegetable Yam Ring w Crispy Bee Hoon

    Instructions :

    Steam the yam until soft and mash by hand or with a stand-mixer with paddle attachment.

    1. While still warm, add the wheat starch, lard, sugar, salt, and five spice powder.
    2. Divide into 35g pieces, roll each piece into a short log and join the two ends to form a doughnut.
    3. Freeze until solid.