Hwa Heng Beef Noodle 29 Bendemeer Rd #01-86, Bendemeer Mkt & Food Ctr (Map) 10am – 2.30pm Mon, Tue& Sun
These folks are second and third generation family members of the original legendary defunct Odeon beef noodle back in the day (opp the then Odeon Theatre). They have a different recipe from the other family members that set up the same named family chain business. Their dry version is the most popular and they slather a rich starch thickened beefy sauce over and then layer some flavoured dark special soy sauce and crunchy bean sprouts atop. The noodles below (think beehoon or kway teow ideally) is smooth, soft and slurpy under that sauce. The cuts of soft beef slices, offal, balls just add to the whole sensation. Best to order half cook or "pua sek" beef slices. The limey chilli sauce, laced with chincalok (fermented krill sauce) and with a wedge of lime squeezed in, does wonders to this meal. The soup version is preferably ordered with the slippery smooth kway teow. The soup is rich and dotted with cloudy bits of beef essence. They now have a few outlets and is a little chain but we still measure them by this mothership outlet.
J&J Special Beef Noodle 51 Old Airport Rd #01-162,
Old Airport Rd Hawker Ctr (Map) 10.30am – 4pm (or till sold out)
Mon
Senior hawker William bounced back from retrenchment and retirement in the 2008 recession and tide thing through by opening this beef noodle stall "with no experience". He is still a bit today and the recipe and slowly and surely improved. Their version is not quite Hokkien nor Teochew but a touch of both with some liberal creativity in between. The signature "Teo-Hock" braised beef noodle comes with slices of soft, lovingly braised beef over kway beehoon or kway teow in a sauce that's very unlike the usual Teochew or even Hainan versions. his recipe kept evolving and bends over to meet customers’ pleasure. The gentle hints of herbs in the beefy stock with a dark soy base, lend a comforting sweetness.
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