Horiginal Beef Noodle – Ho-Chiak Beef Noodles With Ho-Liao By Your Hosay Mee Pok Folks

While several varieties of beef noodles exist, most Singaporeans are probably familiar with either the robust and soupy Teochew version, or the dry and starchy Hainanese rendition.

Renowned for its clear beef broth, Teochew-style beef noodles typically consists of various tender beef cuts steeped in a bowl of meaty and soupy goodness. Hainanese beef noodles (or gu bak kway teow), on the other hand, are generally served dry and drenched in a thick, viscous gravy simmered with flavorful herbs and spices, along with a bowl of soup on the side.

3-weeks-old Horiginal Beef Noodle which recently opened its doors at a food court in Bedok Reservoir offers both versions. Now, who says you can’t have the best of both worlds, and eat them too?

Helmed by the same folks behind Hosay Mee Pok — which first catapulted to fame with their signature premium bak chor mee served with scallop and lala — Horiginal Beef Noodle specialises in a wide array of unusual beef cuts and offal not commonly found elsewhere.

We arrived slightly past 12 noon on a Wednesday, and the more unique offerings of the beef short ribs and oxtail were already sold out. Hence, we went for the next most recommended dry Mixed Beef Noodle ($7) with chor bee hoon (thick rice vermicelli). Our initial disappointment of failing to get the luxe cuts melted away instantly when we were greeted by the promising bowls of beefy goodness.

Brimming in a bowl of clear soup were generous cuts of lean beef slices, tripe, brisket, beef ball and tendons. Though clear, the meaty broth was surprisingly full-bodied with peppery undertones, and a subtle herbal profile. Co-owner of Horiginal Beef Noodle, Randy, shared with us that the rich beef stock was simmered for at least 6 hours with a myriad of herbs and spices such as bay leaves, cinnamon and dang gui (Chinese Angelica Root) which gave it its characteristic light herbal sweetness.

The beef slices, tripe, and brisket were tender, the beef balls bouncy, and the tendons broke apart easily with minimal chew. Were we impressed? Definitely.

Doused in a savory and not-too-starchy gravy, the dry thick rice vermicelli came topped with pickled vegetables, a slight sprinkling of pepper, and Chinese celery. We liked how the gravy was not overly starchy nor gooey, pairing well with the flavorful soup on the side. But if you like your gravy thicc, this slightly watery version may not be up your alley.

Other noodles available include kway teow (flat rice noodles) and mee tai bak. Rice is also available at an additional $0.60.

Interestingly, there was also the steamboat hot-favorite Soya Ring Rolls ($2 for 4 pieces) available for add-on, and of course, we had to get them! Dip them only slightly in the soup if you wish to still enjoy a crunch. Otherwise, submerge the rolls entirely in the broth to soak it all up.

What really piqued our interest though, was the 5 different types of piquant sauces offered. Randy explained that they tried to come up with something for everyone.

The Cincalok Onion and Homemade Sour Chilli are perfect for hearty beef cuts such as the brisket and ribs, while the Galangal Chilli is popular among elderly folks who prefer the sharp taste of galangal. The Fragrance Thai Chilli Oil which has a zesty hint is apparently extremely spicy. There’s also the usual Chilli Padi.

Note that most sides and the unique beef pizzle (aka bull’s penis) are not available yet as they are still firming up operations, and awaiting the certification to start retailing the bulls’ appendage, which will take approximately a month, as we were told.

Nonetheless, for its big flavors and pocket-friendly prices, Horiginal Beef Noodle is definitely worth a visit. Don’t forget to swing by early to avoid disappointment!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.