Kelly F.
Google
We reach just 10mins past their opening hours. By then, the first batch of diners had already gone in, so we had to queue 30mins.
For tourist, here is their SOP:
1 queue outside to dine in or approach staff directly for takeout.
2 staff will approach you to write down how many bowls of beef noodles. Don’t tell them your side dishes order here.
3 wait patiently to be ushered in
4 queue at side dish counter to order your side dishes while waiting for your beef noodles. It takes around 5-10mins for your noodles to reach.
Please note that this is 清炖牛肉, not 红烧牛肉 that is traditionally braised in chili bean paste to give a unique red colour to broth. This soup is on the mild side, for people who enjoys simple hearty soup. If you want more oomph, add in their chili sauce (it is spicy!) I personally like this type of beef noodles (akin to clear broth in pho) but my partner doesn’t.
Side dishes: we enjoyed the beef tripe and tendon. Both are very tender which reflected hours of braising it. We didn’t add any sauce on it except for chili sauce at the side. Locals prefer to add soy bean paste over their bean curd which we find it a little too salty for our liking. The pickled cabbage is ok.
It is a pretty decent bowl of beef noodles. I wouldn’t travel down specially for it. Personally, I would have liked it better if there is more Chinese herbs being used to add another dimension to the broth.
