Father-son duo makes gob-smacking beef noodle soup with secret recipe

Balestier is an attention-grabbing district, bisected from Toa Payoh by Whampoa Park Connector, which itself runs adjoining to a tranquil stretch of the Kallang River. Having been to the world a number of occasions, I didn’t thoughts passing by for the views en path to Whampoa Makan Place. My vacation spot was Kim Huat Teochew Beef Noodles, run by a father-son pair with a storied previous.

I needed to verify that I received the correct stall because the banner doesn’t have the stall’s complete identify displayed in English. Oddly sufficient, the menu has their English identify in full.

After hanging up a brief dialog with the son, I realised his tight-lipped replies indicated that their recipe was guarded relatively strictly. What I didn’t count on was for him handy me a e-book detailing the historical past of Whampoa Makan Place as an alternative.

Not offended however barely disheartened from the austerity, I scurried away with the e-book in tow. The extent of secrecy actually raised my expectations of their recipe.

To avoid wasting you the difficulty of a 2-minute learn, the stall’s historical past goes again to the Sixties when the grandfather ran a pushcart promoting pig organ soup. The enterprise shifted to Blk 90 Whampoa Drive Market after authorities rules on avenue hawkers got here into impact.

Via a number of setbacks – mainly an financial recession in 1985 and a swine fever outbreak in Malaysia in the course of the early 2000s – they made repeated menu revisions earlier than lastly selecting their distinctive make of Beef Kway Teow, now run by father and son.

What I attempted at Kim Huat Teochew Beef Noodles

Kim Huat Teochew Beef Noodles could also be a little bit of a mouthful, however the menu is kind of the alternative. My order was a easy bowl of dry Sliced Beef Noodles (S$6). With out soup, the accompanying gravy was of a thick but flowy consistency. I’d say its closest analogue at first look could be lor mee, faintly paying homage to Hainanese-type beef noodles with out the deeper colouration and density.

Egg noodles turned out to be the correct alternative because the firmer strands had been put up in opposition to a aromatic mixture of starchy, tumultuous savouriness. All of it was given a peppery elevate by the spices and coriander. The gravy wasn’t so gelatinous that a big serving evoked jelakness. A balanced gamey scent ensured a pleasing downhill from every cascade of flavour and it took some slick unabated mouthfuls earlier than I wanted rehydration.

Tok Tok Beef Soup: Hainanese Beef Noodles with handmade beef balls & la mian served in 16-hour broth

Turning up randomly in every spoonful had been beansprouts that provided the one crunch round. And a few dietary fibre.

Extrapolating from the few opinions on Google, it appears the tenderness of their beef varies a good bit. My tastebuds’ first sortie on the sliced beef confirmed that it carried some resistance. I wouldn’t describe the meat to be tender as they known as for simply the correct quantity of effort.

I didn’t think about that the bowl of soup might wow me as a lot. The preliminary lightness set me up for a wealthy dose of recreation that bombarded my senses fairly not like the gravy. And unusually, I favored that.

A poor descriptor I used within the second was ‘milky on the finish’ however looking back, it lacked the fetid edge that will normally halt additional partaking. Scouring the underside with my spoon uncovered a treasure trove of extremely coveted fatty beef slices. I had no issues draining the bowl of soup by itself.

My good friend took the standard method of Combined Meat Noodles (S$7) with soup and kway teow noodles. The runnier broth stored the constituent parts afloat, giving the impression that his bowl got here completely loaded.

Kway teow‘s flavour conformity permits the broth to face out with no need the viscosity of the dry noodles. After attempting it for myself, I discovered it largely on par with the dry noodles. Nevertheless, the strands had been overly gentle, tearing shortly after being lifted from the bowl.

The tripe makes up for its tasteless profile by offering much-needed texture variety with a spongy bounce in opposition to the remainder of the much less delicate meat (which was nonetheless a terrific complement to the soup). There have been a couple of chunky cubes that refused to yield and required extreme power. Onerous to present factors there.

The chilli was bitey and dominantly bitter must you be resistant sufficient to let it linger. I might guess at some potential cinchalok together with ginger (as I used to be informed by the employees). Eaters with low spice tolerance ought to dip the meat with warning because the kick comes swiftly. Nonetheless, very efficient at puncturing the soup’s monotony after a while spent with simply the noodles.

Last ideas

On prime of the noodles we picked, Kim Huat Teochew Beef Noodles additionally gives thick bee hoon and rice to go together with their soup. Contemplating how impressed we had been, their secrecy is undoubtedly warranted. They won’t have the longest historical past, however that have shines by their meals.

Our S$6 and S$7 orders respectively had first rate parts of meat, so that you’ll get your cash’s price. I’d say this completely different (and lesser identified) type of beef noodles is price going out of your solution to attempt.

Had I identified the broth was that spectacular, I’d have requested extra noodles (S$0.50). However as they are saying, absence makes the guts develop fonder, so I’ll be again to savour an enormous bowl subsequent time.

Be sure you have the correct block, as Whampoa Makan Place is unfold throughout 3 buildings – Blocks 90, 91, and 92. Kim Huat Teochew Beef Noodles occupies the primary.

Anticipated harm: S$5-S$8 per pax

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