Mr Wong’s Seremban Beef Noodles

Sadly I have to say farewell to yet another local cuisine. Gone are the days/​years of wonderful thick broth with medium rare beef slice. Not sure if the original owners have sold out but i can surely tell there are no more Qs and the passion has also died with it. This very nice ad distinct style of cooking has plunged to a very sad state of food court food that seems the same wherever you go. Hopefully this trend of older hawkers checking out don’t continue or we will have a crisis and short fall of wonderful yet economical food.

The beef noodle is something i would crave for from time to time.

the beef noodle here always make me come back for more. simply because of its flavorful mixture of ingredients such as peanuts, salted veg and spring onion in its special brown gravy (order dry one) that blend very well with the noodles,
the various parts of beef are tender and nice though I find that they could have give more for a normal serving.
not to forget the tinge of lime when added is da bomb!
don’t miss the chilli, just add very little to the noodles and it will elevate u to the next level of gastro fantasy.

This beef noodle is da bomb! It also helps that we share the same surname. I got it dry with flat rice noodle, and the flavor is just amazing. The beef itself was average, but I really like the tripe. The sauce is what really drives this place, and I will definitely be back many many times.

I love beef noodles of all style and I like this beef noodle. I used to eat this once a week when my office was located in Parkway Parade. Nowadays, I eat it once a while when I am in the parkway parade vicinity. Previously, it was a one man show stall but lately there are other helpers at the store and I find that the standard is dipped slightly but still pretty good.
The beef noodle at this stall is somewhat different from the usual beef noodles we get in Singapore. You either like or you don’t. The gravy for the dry version is sweeter and they put in a tad more ingredients (like peanuts and sesame seeds) than the hock lam one. I love the sweet and aromatic beef broth that is brewed with carrots and radish that accompanies the dry noodles. It is light yet flavorful. Sometimes I will ask for 2^nd serving of the soup. I love to have my noodles a dash with chincilok, lots of lime and its chili sauce.

My favorite form of beef noodles, is still the hock lam beef noodles at east coast road, as i generally do not like the kind with the brown gravy. However this place does it pretty well, and while its not really for me, this place does have many fans.
The dry version comes with thick bee hoon, gravy, kiam chye (preserved vegetables), a lime, and of course which ever cuts of meats you choose. The peanut lend a nice touch to the dish. Im not sure why more people do not do this. The lime does impart a refreshing tart taste to the gravy, which im not really used to.
The soup it comes with is excellent.