“Bee hoon wok fried over high heat to give a strong ‘wok hei.’ Then braised in a rich and tasty broth and topped with peeled crab and aromatics.” I had mixed feelings about this. There is no question that it was flavorful but it was less wok hei-ish than it looked (as evidenced by the pieces of soot in the broth which I also found to be a bit too salty).