But i keep seeing Hock Lam and other sort of Hocks as well but no Hock Kee when i google.
Oh well, keeping the story short, this was a bowl of Teo Cheow beef noodles.
Very strong flavoured soup with a tinge of herbal to it, the noodles obviously not as smooth as the ones we get in Malaysia (in fact a bit hard, similar to the Thai hor fun).
Generous portions of beef; tendon, brisket and thinly sliced meat.
5 SGD.
This was surprisingly good.
Loved the aroma and the thick soup.
Don't think i have come across this kind of style in Malaysia. Any in KL that you readers have seen and tasted?
And any Singaporeans care to tell me whether this is really Hock Kee @ Kovan?
16 comments:
I had this before...from a famous Taiwanese restaurant if not mistaken...quite famous too...aiyoo...and I cannot remember the name!
this reminds me of the taiwanese stall in Ampang Point selling the yummiest, juiciest and softest beef noodle. is this the one you referring to ivy?
hmmm, this sort of soup base looks like some i had in bangkok..dark coloured from all the dark soy sauce.
because DARK is BOOTIFUL.. (hehe.. like moi)
sori ah.. abit tipsy oredi.. just had a long run.. now alcohol.. feeling the heady effects! lol
i remember a hock lam in singapore. but a hock kee? hmmm, i must go and check it out first!
woah, looks like u ate some really good food in singapore ah!
Would it taste better if they had used the smooth hor fun? ;)
I was just about to ask what style of cooking but guessing from comments from the rest.. Taiwanese. I haven't seen it before..but looks good with the dark soup.
teckiee: i thought it was teochew..is teochew = taiwanese?
bbabe: of course man..can imagine that packed with ipoh hor fun..
nic: theres abit more haha..ending soon
c&c: u really knw how to enjoy ar, my bootiful..
sc: not sure..need to find out myself!
lianne: its diff from the taiwanese 1 wor..
ppea: where oh where?
Watch from Singapore TV program, they have a lot of this thick broth/soup beef noodle in food court~~
mimi: quite alot when i googled too! cant really find it here..
Hock Lam Beef is a Teochew style beef hor fun (No link to Taiwan!). Founded in Singapore in 1911, it has 2 locations, one at 949 Serangoon Road and the main branch at 22 China Street, Far East Square.
The colour of the soup is from the beef bones and stock used in the recipe. One of the unique things about the recipe is that no shortcuts are used for flavor, and the beef is hand sliced for tenderness, rather than relying on tenderizer.
Independent review: http://ieatishootipost.sg/2007/02/hock-lam-street-beef-kway-teow.html
Website: www.hocklambeef.com
david: so if i ate mine in the kovan area, is it really hock lam?? thanks for the tips man..
if memory serves me right, there's one similar stall in SS2 in the lim mee yoke coffeeshop...
:)
yes! yes! in seremban!
traveleo: really?
damien: so farrrrrr
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