Hock Lam Beef Noodle

Haven’t had this for ages.
The old man is still working here. He used to help his Father at their stall at Hock Lam Street in the 1960s.
This outlet has air conditioning and fans but main door is open so it is cool but not cold. Looks renovated since the last time I came. Quite pleasant surroundings.
Then they moved to Funan Centre and then they expanded and now have outlets in ION Orchard and recently at Alexandra Retail Centre.
Had the dry version with sliced beef which is not what they had in the 1960s. It is okay but not great.
Think it is better to eat the soup version.
Ordered an extra bowl of beef balls (5) in soup. This is not bouncy. Nothing great.
It’s no longer a ‘die die just eat’. I don’t really care if I never eat this again. Not impressive.

I don’t care what anyone else says, this is THE beef noodle for me. The broth is the right amount of sweet, a hint of sour and savory taste. And their kway teow is on point.
I always get the sliced beef and beef balls combo with soup since I like them both. I would then proceed to eat everything, broth and noodles and all each time.
Slightly pricey for local food but i’ll gladly pay the $ 7.20 per bowl price. I crave this every week!
It’s located conveniently close to CBD as well, so it would make a great choice for lunch or after-​work dinner.

People seem to crap their pants about how awesome this place is… I’ve gone a few times for lunch and always left thinking «meh».
Perhaps my mistake is ordering the dry version of whatever beef noodle bowl they have. All my colleagues always seem to order the soup version and I’m always the odd one out w/​the dry version.
The dry version comes with a heaping glob of gelatinous goo so it’s not really dry, just not soupy.
Last visit I had the big bowl of beef balls/​brisket with egg noodles (you can also choose kway teow or bee hoon — flat vs. round rice noodles). Next time will try the soup version!
This place is ridiculously packed during lunch so go at 11:40am or 12:40pm to beat the 12pm and 1pm lunch rushes!

It is ok. Not the best beef noodles out there. The broth is just not flavorful enough and the ingredients too.
It falls into the category of «I don’t mind eating it for a quick lunch» but nothing to hike across town for.
The place is tiny though. So I imagine it can be a really long wait at lunch hour.

In my eyes, Hock Lam sets the standard for good beef noodles in Singapore. The standard will inevitably vary — different chefs will obviously cook it slightly differently — but the standard has never dropped below good.
While the outlet at Purvis Street remains my all time favourite — partly for the atmosphere but mostly because it just… tastes better — but the one here already appears more prepared for the CBD crowd. At lunchtimes the service is so swift — order taken at the door, and within a couple of minutes of finding your seat, you have yourself a lovely bowl of noodles before you.
My favourite combination is the sliced beef and beef tendon for the sheer contrast of taste and texture involved. I find that the beef here is not cooked as well as that in the other branches — perhaps because of the lunchtime rush; but for a quick lunchtime quality meal in this area, I might look no further than this.

There are many stalls in singapore that claimed to serve authentic hock lam beef noodle. However, this definitely serves one of the best beef noodle I have tasted. For Beef lovers, this is definitely a must try, especially the sliced beef noodle.
There are two options which you can request for your beef noodle, dry or wet. Personally I prefer the dry beef noodle as the gravy really gives the noodle a great texture.
In addition the soup served tastes terrific with a very aromatic herbal smell. The restaurant is located very near to China town square and raffles place. Long queues will be expected especially lunch hours. Price is certainly affordable, ranging from $ 6.50 onwards.