The Original Hock Lam Street Beef Kway Teow

One simply cannot discuss beef kway teow (a wide Chinese noodle) in Singapore without including this famous beef kway teow restaurant, one of Singapore's heritage hawkers, and definitely one of the best beef kway teow around.

They've been around since 1911, (98 years! that's close to a century!), yet nothing has stopped them from continuing to whip up delicious beef noodles everyday. The business has spanned across four generations and is now run by the founder's great grandchild, Tina, who had given up her well-paying bank job to continue the tradition and to ensure that the authentic Hock Lam Beef Kway Teow continues on (I really have to thank her for that!).

Of course many copycats have sprung up, hoping to ride on the success they have enjoyed over the past 98 years. However, locating the authentic, original isn't so hard. The original is currently located at:

22 China Street
#01-01 Far East Square

they also have a branch at:

949 Upper Serangoon Road

as well as a new location in the works.
The dish comes in two versions, soup or dry, and three sizes ($5, $6 and $7), with a choice of yellow noodles, thick beehoon, or kway teow. The sliced beef is tender and delicious, however what Hock Lam is most famous for is their "cham cham" mixed beef noodles, which include the sliced beef, beef balls, brisket, tripe, and tendons (add one dollar if you want them), all stewed to perfection. There is no beefy odour (which can be quite a turn-off), and the texture is just right. One thing I was particularly impressed about were the tendons (connective tissue that connects muscle to bone). These things are very rich in collagen, perfect for pregnant women and growing children. Also, they are simply delicious. Chewy, with just the right degree of glutinosity. And if you don't like offal, you can always order without.

The gravy is thick, smooth, rich, yet does not overpower the flavour of the other ingredients, giving you an explosive mouthful of flavours everytime. The soup (which you get on the side if you order dry) is fantastic. Rich, robust, and intense with the flavour of herbs and beef, testimony to the long hours put into creating the broth. Unlike other stores that serve soups full of salt and MSG, Hock Lam here serves its customers the real stuff.

If you come down to Singapore and you love beef, this is one restaurant you have to visit. I know i'll be heading there pretty soon for another highly satisfying lunch!