This is a Southern Chinese noodle dish, made by the Teochews in Singapore. Rice noodles are served in rich, robust beef broth, topped with tender slices of beef, beef meatballs, tendons, salted vegetables and bean sprouts. The Hainanese have a dry, gooey sauce version. There is also a wok-fried version done with a rich soy sauce infused with beef essence called Ngow Yoke Kon Chao Hor.
Beef Kway Teow / Noodles
Bugis Long House Lim Kee Beef Noodles
505 Beach Rd, #B1-21, Golden Mile Food Ctr (Map) 11am – 8.30pm Daily
Their parents hail from the once cheeky and legendary Bugis Street hawkers (where Trans and queers entertained and served visitors every night and earned tips from tipsy sailors). They moved to the now defunct Long House in Jalan Besar and now the second generation (already in his 60s) helm this old brand. Their beef noodle comes in both soup and “dry” style (slathered with a beefy rich broth or starchy sauce). The broth comes darker, swimming with beef mineral bits (obvious use of bones, offals and meat) enlivened with a dash of soy sauce. The best version is with the beef shin and/or the “medium rare” beef slices and the kicker is that little ladle of salted vegetables sitting atop – it foils all that meatiness, so alluring. The chilli sauce, with a tangy and spicy kick, is made even better with a dollop of chinchalok (fermented krills) sauce atop, with a squeeze of lime, of course.
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