A heritage hawker, this stall was established in 1945 in the Bugis area which is now Bugis Junction, and they serve one of the most potent Teochew (soup) and Hainanese (dry) beef noodles in Singapore.
Now run by the second generation, they relocated to the now-defunct Long House which was a collection of food shops at Jalan Besar Stadium in 1985 (the same Long House as the one in Upper Thomson Road) before moving to Golden Mile Food Centre in the late 1990s.
Whether opting for the soup or dry version ($5 to $8) , you will notice a very dominant beef stock flavour which is nicely rounded out with the addition of lime.
There is very little starch and other seasonings in the beef gravy and unlike many other stalls, very little if no sweetness is added to the taste.
The other attraction are their handmade beef balls which have a smooth and meaty texture.
Beef slices come slightly pink, and they also add stewing beef slices which have a drier texture but a more infused beef flavour.
The tripe and tendons are not overly soft and still retain their bite.
The chilli is nicely gritty and aside from chinchalok, garlic is also added.
Ask for their traditional white vinegar, black bean and ginger dip as it is hardly being offered these days.
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