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Started way back in 1921 at Hock Lam Street, this brand of authentic Teochew Beef Kway Teow recipe was brought in by a certain Mr Tan from Swatow, China, and the rest, as they say, is history. So famous (or popular as stated on their signboard), is Hock Lam Street Beef Kway Teow that it is seen as the benchmark for the rest of the beef noodle stalls – or at least that is what HFB thinks.
What is so special about their soup-based, said to be boiled for at least 18 hours, is the additional of Preserved Salted Vegetables that gave it an extra ‘kick’ to the fairly light flavoured soup, or ‘Cheng’ as how the Teochews described it, although HFB finds it inconsistently salty at times having tried it on separate occasions. Prices ranges from $4.50 (small), $5.50 (medium) to $6.50 (large), and one has a choice of Kway Teow, Bee Hoon and Mee. One can also have a combination of Sliced Beef, Beef Tripe (Stomach), Beef Brisket (Cooked Meat), Beef Liver, Beef Ball, and for an additional of $1.00 – Beef Tendon.
The small portion of Sliced Beef with Beef Ball Kway Teow Soup was pretty pathetic in my opinion – unless one is not very hungry during lunchtime, braving the crowd for such a small serving is simply not worth the effort. Besides, the beef ball is definitely factory produced and not handmade, which is a disappointment considering the legacy of this eatery.
The medium portion of Sliced Beef, Beef Ball and Beef Brisket Kway Teow was slightly more adequate and the brisket was palatable – it is intense with flavour and malleable to consume.
The thin version of kway teow used was also something HFB is happy about - it was pretty smooth to slurp, although compared to Tuck Kee Sar Hor Fun, it was nowhere close in standard.
Hardcore Teochew Beef Kway Teow fans would also be delighted to discover that their original dry version comes with an additional topping of Grinded Peanuts to give it an extra crunch, the familiar Chinchaluk (shrimp paste sauce), and a pretty ‘solid’ chilli to go with.
You can view the all photos and other reviews here.
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Login to add your comment. Or, Register for an account now. It's free!Hock Lam has 3 branches, each claiming to be the original.
06 Oct 2008 at 12:05 pm
Ya. One more at purvis, and one more by Tina at Far East Square... the most original is Mr Tan from Swatow lor! LOL
06 Oct 2008 at 1:14 pm
Ya I tried all 3 before. Find the one at Purvis the best.
06 Oct 2008 at 5:09 pm
506
Was walking along North Canal Road when I spotted this Authentic Hock Lam Street Popular Beef Kway Teow stall. Had, on previous occasions, tried out the other 2 Hock Lam beef kway teow stalls at Far East Square and Purvis Street respectively, so jumped in to try this one.
$5 got me a medium serving of kway teow ($4 for small and $6 for large) with about 5 beef balls. The beef balls tasted like they came right off the shelves of some supermarket. My guess is that they really did. The beef slices were nicely done though I found them to be a little too thick, which rendered them a tad too chewy at some point. Overall quite decent and more value for money than the one I had at Far East Square and comparable to the outlet at Purvis street.
See all my pictures here
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