{"id":3994,"date":"2026-04-01T17:09:41","date_gmt":"2026-04-01T09:09:41","guid":{"rendered":"https:\/\/blog.ipacktravel.com\/wp\/?p=3994"},"modified":"2026-04-23T18:12:15","modified_gmt":"2026-04-23T10:12:15","slug":"singapore-eat-yi-pin-seafood-kitchen-bukit-batok","status":"publish","type":"post","link":"https:\/\/blog.ipacktravel.com\/wp\/singapore-eat-yi-pin-seafood-kitchen-bukit-batok\/","title":{"rendered":"Singapore Eat: Yi Pin Seafood Kitchen (\u827a\u54c1\u6d77\u9c9c\u5c0f\u53a8) @ Bukit Batok"},"content":{"rendered":"\n

Yi Pin Seafood Kitchen (\u827a\u54c1\u6d77\u9c9c\u5c0f\u53a8) is a cooked food stall in Aces League 447 Coffee Shop<\/strong><\/a> in Bukit Batok West. It specialises in a wide range of seafood dishes, including barbecue seafood, on top of other cooked dishes.<\/p>\n\n\n\n

\"Yi<\/figure>\n\n\n\n

Their signature Hokkien Prawn Mee (\u798f\u5efa\u867e\u9762) is stir-fried using yellow noodle and thin rice vermicelli with fresh prawns, calamari, white clams, egg and beansprouts in savoury gravy. The noodle dish is not too wet, has a nice wok aroma and just-right savouriness. It is delicious and tastes even better with crispy chilli prawn paste that gives more flavours and some spiciness. This dish is an unexpected find \u2014 in a zi char <\/em>stall \u2014 and tastes nicer than most Hokkien mee<\/em> that I have eaten. <\/p>\n\n\n\n

\"Yi<\/figure>\n\n\n\n

The Beef Fried Rice (\u725b\u8089\u7092\u996d) has a nice wok aroma with rice that is well-fried with egg, slices of beef and dark sauce \u2014 and added-on a fried egg. The fried rice has nice taste with light eggy flavour, tender beef slices and not salty. A nice beef dish for me.<\/p>\n\n\n\n

\"Yi<\/figure>\n\n\n\n

The Hong Kong Noodle (\u9999\u6e2f\u9762) uses thin noodle to stir-fry with egg, shrimps, bits of char siew<\/em>, carrot, beansprouts and greens \u2014 added-on a fried egg. The noodle dish has a familiar flavour typical of Hong Kong noodle and similar wok aroma of Yi Pin Seafood Kitchen.<\/p>\n\n\n\n

\"Yi<\/figure>\n\n\n\n

The Singapore Fried Vermicelli (\u661f\u6d32\u7c73\u7c89) \u2014 added a fried egg again \u2014 is a light dish where shreds of lean char siew<\/em>, shrimps, egg, bean sprouts and greens are fried with rice vermicelli. It is not oily nor too salty and nice to pair with sambal<\/em> chilli for additional flavours. As a light tasting dish, it is great as a staple in place of rice when ordering cooked dishes.<\/p>\n\n\n\n

\"Yi<\/figure>\n\n\n\n

The Fragrant Bee Hoon (\u9999\u5e95\u7c73\u7c89) uses rice vermicelli that is deep-fried until it turns into golden, crispy thin-strands of fragrant rice crackers. The crunchy “fragrant base”, called xiang di<\/em> (\u9999\u5e95), is than doused with a light-starchy, savoury gravy with fresh prawns, tender lean meat slices, fishcake slices, egg and greens. The gravy has a smooth flavour, not salty, and goes well with the crispy noodle.<\/p>\n\n\n\n

\"Yi<\/figure>\n\n\n\n

The wok-fried Moonlight Hor Fun (\u6708\u5149\u6cb3) has broad rice noodle stir-fried with shreds of char siew<\/em>, egg, shrimps, beansprouts, greens and topped with a fresh raw egg (the moon). Tossing the noodle with the raw egg smoothens the whole dish. The delightful dish can be further flavoured by sambal chilli.<\/p>\n\n\n\n

\"Yi<\/figure>\n\n\n\n

The Beef with Kailan Rice (\u725b\u8089\u82a5\u84dd\u76d6\u996d) \u2014 added-on with a fried egg as usual \u2014 is another great find. The beef slices are quick-fried with kailan<\/em> and mouth mushroom slices in a tasty sauce with garlic bits. The beef slices are so tender and pairs well with the rice to balance the tastiness of the sauce. This is must-try too.<\/p>\n\n\n\n

\"Yi<\/figure>\n\n\n\n

Yi Pin Seafood Kitchen has quite a long list of single-pax rice \/ noodle dishes to pick from. And I hope to try their seafood dishes some day in a group.<\/p>\n\n\n\n