Our Centenary Video!
See the rest of our videos at http://www.youtube.com/user/OriginalHockLam or on our Facebook Page
The Perfect Bowl
To become a connoisseur of this traditional recipe, you must learn to recognise the 7 aspects of a traditionally prepared delicacy.
- Hock Lam Beef takes the effort to flavour the soup with beef parts and beef bones and boil it for 24 hours. This makes the broth fragrant and hearty without leaving you feeling thirsty from MSG after enjoying your meal.
- A perfectly balanced beef broth should be aromatic and flavourful without leaving you feeling heavy and bloated after eating it. HLB uses a blend of 13 herbs and spices that creates that special, hearty flavour and yet creates balance for a light and tasty soup.
- Beef should be hand sliced for tenderness and flavour. HLB does not use machine cut beef, and so does not rely on tenderiser or MSG to overcome the toughness of machine slicing or the loss of flavour from using tenderiser.
- The perfect chilli sauce to complement the dish. The HLB homemade chilli begins with a blend of fresh red chillies and 13 ingredients for a light and tasty chilli, balanced in sweetness and spiciness that complements, rather than overpowers, the beef broth.
- The preparation of the noodles must be done right, removing excess starch and yeast while leaving the noodles firm, smooth and bouncy. This can only be achieved with experience in timing the blanching of the noodles, using the right temperature water and the highest quality noodles.
- Each bowl must be prepared and served immediately! This requires extra steps in serving and preparation as the beef parts must be kept warm in the beef broth without becoming soggy or overcooked. Then the broth or gravy must be poured on at the last moment before eating so that the ingredients do not become soggy or watery.
- Blue Ginger should be used to complement the chilli, as it is light and spicy and doesn’t drown out the aroma’s of the broth in the way Chinchaluk (preserved shrimp) overpowers the balance of a recipe.
Singapore’s Oldest
The Original four-generation strong, Singaporean Heritage Delicacy.
Hock Lam Beef continues the 98 year old tradition of serving the highest quality Teochew beef kway teow in Singapore. The most awarded beef kway teow recipe in Singapore was handed down two (2) generations later to Anthony Tan Hung Siang. Anthony was crowned Singapore’s Beef noodle King in 2002. Since 2004, Anthony’s daughter, Tina Tan, has taken over the crown and continued to win more national accolades.
Altogether, the business has maintained its standards and quality since 1911, when the business moved into its first store, where previously Anthony’s granddad used to sell his delicious noodles on foot around Chinatown.
About Hock Lam Beef
The Original four-generation strong, Singaporean Heritage Delicacy.
Hock Lam Beef continues the 98 year old tradition of serving the highest quality Teochew beef kway teow in Singapore. The most awarded beef kway teow recipe in Singapore was handed down two (2) generations later to Anthony Tan Hung Siang. Anthony was crowned Singapore’s Beef noodle King in 2002. Since 2004, Anthony’s daughter, Tina Tan, has taken over the crown and continued to win more national accolades.
Altogether, the business has maintained its standards and quality since 1911, when the business moved into its first store, where previously Anthony’s granddad used to sell his delicious noodles on foot around Chinatown.
Recipe Highlights – the 3 advantages of a true Singaporean heritage delicacy.
- Labour intensive, homemade 24-hour boiled gourmet soup with herb base;
- Homemade gourmet chilli sauce with 13 ingredients, and
- Hand sliced beef cuts (not machine cut) for maximum tenderness and flavour makes this a dish of the highest quality.
With 13 ingredients in the gourmet soup base and homemade chilli sauce, many wonder about the secret ingredient that makes this recipe so special. At Hock Lam Beef, generations ago, we realised that the secret ingredient was the effort in preparing everything by hand in-house. This effort distinguishes this original recipe from its competitors.
Altogether, the business has maintained its standards and quality since 1911, when the business moved into its first store, where previously Anthony’s granddad used to sell his delicious noodles on foot around Chinatown.
Having no low-cost compromises allows full quality control of the ingredients and avoids artificial flavours and ingredients. It may cost a little more, but we prefer doing it this way.
Having the oldest surviving recipe includes the advantages of being able to create the gourmet soup base and 13-ingredient chilli sauce without resorting to factory prepared ingredients. The soup is then boiled for at least 24 hours to extract the full flavour from the beef and beef bones used as a base. The additional advantage of the recipe is that it includes techniques for preparing hand sliced beef cuts, instead of less tender machine cut beef, which then requires tenderiser and loses the natural beef flavour.
These 3 advantages of the original recipe, homemade 24-hour boiled gourmet soup, homemade gourmet chilli sauce and hand prepared beef cuts without tenderiser makes this a dish of the highest quality, and a true Singaporean heritage dish.
Come down for a perfect bowl of the original Teochew beef kway teow today!
Far East Square
22 China Street, #01-01, Far East Square
Operating Hours:
Monday to Sunday & PH: 10.00am – 9.00pm
Tel: 6220 9290
Upper Serangoon
949 Upper Serangoon Rd.
Operating Hours:
Monday: Closed | Tuesday to Friday: 5.00pm to 11.00pm | Saturday, Sunday & PH: 10.00am – 11.00pm
Tel: 6285 6119
Email us at enquiries@hocklambeef.com