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Taking white beehoon to the world
White Restaurant, known for its humble dish, sets its sights on more outlets here and opening overseas
Legends, you would think, are forged with some ceremony. A low rumble at least.
Not bai mifen or white beehoon, a humble dish Mr Tay King Huak made popular in Singapore, and which his son Victor, who runs the business now, is going to take to the world.
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A version of this article appeared in the print edition of The Sunday Times on February 17, 2019, with the headline Taking white beehoon to the world. Subscribe
