The OG Hock Lam Street Beef Kway Teow's origins go way back to 1911, when Mr Tan Chee Kok started a Teochew beef noodle stall in his hometown of Shantou, China. As it was the only trade he knew when he moved to Singapore, he sold them from two large pots slung on a bamboo pole across his shoulders. His son later joined him in the business, operating a street-side stall at Hock Lam Street. The busi...

This eatery run by the third generation has been serving tasty beef noodles since 1979. They're known for their robust beef broth and gravy, made by stewing beef bones with marrow, resulting in a bold, meaty, rich and savoury flavour with a hint of richness. The thick bee hoon is slippery smooth, with marinated beef shank, tender beef slices and spongy beef tripe, while the beef meatball is juicy...

For well over a decade, Cheng Kee Beef Kway Teow has been delighting foodies with its beef noodles that command a long queue during peak hours. The stall offers the usual variety of beef parts which includes tendons, beef balls, tripe, and meat. You also get to choose either yellow noodle, kway teow, thick bee hoon) or rice to go with your beef soup, and have your chosen dish in either the dry or...

For nearly 70 years, this Michelin-recognised stall has been drawing queues for its excellent Hainanese beef noodles. Choose between blanched rice noodles tossed in a thick gravy, or soup noodles in a deeply flavourful ox bone broth that is on the sweeter side, simmered with a variety of Chinese herbs and spices based on a recipe concocted by the owner’s father. You’re welcome to top up with more...

It’s rare that you see beef noodles and laksa sold together, but that’s exactly what you get at Hong Heng. While it sells unique variations like mixed beef in laksa, their dry beef noodles is the go-to order, served with juicy beef slices, beef balls, tendons and garnished with chopped greens. The gravy leans more toward the watery side unlike some gooey sauces, but it still has robust flavours, p...

A Michelin Bib Gourmand joint, Hong Kee Beef Noodle is famed for their robust beef noodles at Amoy Street Food Centre. The humble locale boasts a history that dates back over 60 years, using a beef stock that’s simmered for more than 24 hours to form the base of the dish. This imparts a delightful sweet-savoury flavour to the noodles that’s simply delectable with the tender beef slices, bouncy bee...

Located in a humble kopitiam in Punggol, Hongkong Beef King gained a loyal following with their halal beef noodles that comes with generous servings of beef. It boasts of a heady gravy, and there are several noodle options available, such as the handmade you mian, thick bee hoon, thin kuey teow, and yellow noodles. For something a little different, try their Curry Beef Noodles that come in a laksa...

Hailing from a beloved but now defunct beef noodle stall opposite the old Odeon theatre, you're assured of a good quality bowl here that’s made with a family recipe that has remained the same for over seven decades. The most basic option is either the dry or soup version, but we lean towards the dry beef noodles that’s made with a thick and unctuous sauce mixed with beef stock and superior soy sau...

J & J Special Beef Noodle serves more than 10 different beef dishes, with their signature being the Braised Beef Noodle. The sauce is made in-house with a strong aroma and the bowl is also filled with kway teow, beef slices, raw onions, coriander leaves, and a side of chilli sauce. If you’re feeling extravagant, go for the Wagyu Beef Soup Noodles that feature tender, soft and silky Wagyu beef slic...

Despite its name, this stall isn’t located in Joo Chiat and is actually tucked away in a corner of the famous food haven Tiong Bahru Market and Food Centre. Joo Chiat Beef King is famed for their flavoursome beef noodles and if you like your noodles heavy with herbal notes, this will definitely be up your alley. Swimming in a pool of thick and dark gravy, the Dry Beef Noodle has a deep malty flavo...