Lagoon Leng Kee Beef Kway Teow: Authentically Teochew!

Beef noodle stalls are usually famous for their more robust Hainanese beef noodle dishes which comes with a thick gravy. Which is why it is refreshing to find a stall which only does a traditional Teochew version of this dish ($5, $7).

The stock is extremely simple, obtained from brewing beef bones for hours and only lightly augmented with ginger, sugar (usually gula melaka, obtained from the sap of the date palm) and salt (it was said to be Bovril beef extract in the old days).

It is topped off with simple condiments of chopped coriander, towgay (bean sprouts) and chopped kiam chye (salted vegetables).

This stall has a very long history having been based at MacPherson for 17 years before moving on to East Coast Hawker Centre in the 1980s.

Beef and innards are cooked to a perfect medium with a healthy pink colour in every slice, the uncomplicated stock is hearty, yet light and the gritty chilli sauce does well in enhancing the savouriness and spiciness of the dish.

Expect a long wait for your order as they take their time cooking each bowl.