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所有分店 (3)
電話號碼
6272 9945
開飯介紹
Hock Lam Beef continues the 98 year old tradition of serving the highest quality Teochew beef kway teow in Singapore. Despite having come a long way since 1911 the business has maintained it standards and quality and continues to be knowned as one of Singapore's top Beef Noodles. 繼續閱讀
營業時間
今日營業
10:00 - 21:00
星期一至五
10:00 - 21:00
星期六至日
11:00 - 21:00
公眾假期
11:00 - 21:00
付款方式
現金
其他資料
只收現金
前往餐廳網站
http://www.hocklambeef.com
食評 (3)
等級4 2014-09-04
133 瀏覽
Visit http://www.umakemehungry.com/2014/05/hock-lam-beef.html for more reviewsOne of the best known beef noodle since 1911 which carries the old traditional way of serving Teochew Beef Kway Teow in Singapore. Hock Lam have the most awarded beef Kway Teow in Singapore. Their recipe had been passed down from generations and despite the changes, standards in business and quality of food is all well maintained.I first came to know about them was during years back when I chanced upon their shop in Far East Square, China Street and it gave me a total different view point from a normal bowl of beef noodle.What make Hock Lam Beef so popular is perhaps its 13 kinds of ingredients that used to brew their gourmet soup and their homemade chilli sauce without seeking any mass factory production. Other added advantage will be that the soup was boiled for 24hrs and beef were all sliced manually. The beef were tender and no tenderizers were being used. Initially I was abit hesitant to visit them in Alexandra Retail Centre as I'm afraid that the taste might be different from what I had. There were also no queues during our visit, perhaps it was a common scene during weekends in the Retail Centre.We ordered both dry and soup version together with the drinks for the meal.The dry version comes with a bowl of soup separately and kway teow was all covered by the luscious sticky brown sauce topped with bean sprouts, vegetables, spring onions, preserved vegetables and chopped peanuts.While the soup version tasted as good as before with yummy beef and herbs flavored soup.When comparing the soup of the version, I find that the soup for the Kway Teow Soup is sweeter than the dry version but both were real tasty.I will highly recommend Hock Lam Beef for its quality and taste. For those who want to avoid crowd, Alexandra Retail Center will be a better choice for dining on the weekends. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2013-04-01
64 瀏覽
Usually when I eat hor fun, I will normally have the usual seafood hor fun from the coffee shop or food court. But when comes to beef hor fun,I will definitely have the one at Hock Lam Beef. The thinly sliced beef meat is very tender and juicy. Moreover, the rice noodles are also very smooth and easy to eat. The thick brown gravy is full of the mild beef fragrant in it which blend in really well with the rice noodles and the rest of the ingredients. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
I probably should give a bit of a background to the "love affair" I had with Hock Lam Beef. I first fell in love with it when I chanced upon the outlet at 949 Upper Serangoon Rd, near Kovan mrt. Then, a bowl was charged at $5. I could have went for other cheaper hawker fare but I was more than willing to pay $5 (still considered cheap for beef) for a really good bowl of beef noodles - the broth was fantastic, you could taste the generous amount of herbs used in the brew. It was my favorite place for beef noodles! Alas, my love did not remain the same...Sometime ago, probably within the last 2 years, the price of the noodles went up to $6 or $6.50. Yes, there's rising costs due to inflation, I can understand the hike in price. However, I could detect a decrease in flavor in the broth - it seemed that the herb flavor was no longer as strong as before. Has my love started to wane? The relationship went downhill as subsequent trips proved that my taste buds were not wrong. We broke up. Not long after, the outlet there closed down. Recently, I started to frequent Alexandra Retail Centre and realized that there's a hock lam beef outlet there! Old feelings were stirred and hope welled up within my heart. Perhaps our love can be rekindled? As I sat down twiddling my thumbs in anticipation, I anxiously waited for my food to come.The outlet is simply furnished and there were a few patrons inside during a Saturday night. The cost of a bowl of noodles is now at least $7+. I think the one I ordered for a mixture of hand-sliced beef and braised beef was $7.80. Pricey compared to my last experience but well, this is a restaurant-like setting, so that price was kinda expected.Something felt not quite right when the dry bowl of beef noodles came. Ahhhhh...there's no more chopped peanuts and salted vegetables given as toppings! Previously, these toppings served to complement the dish and gave a more complex depth to the dish's taste. Trying to push aside my disappointment, I think the beef sauce, noodles and chili sauce still tasted as good as before.But moving on to the all-important beef broth....there's a change in the taste I believe. Somehow, there's more of a underlying sweet taste to the broth which I did not really like. I guess the taste of old is still stuck within me. Granted, if this is the first time you're tasting Hock Lam's beef noodles, you might still like it as the standard in general is still above-average compared to other beef noodles outside. For me personally, the taste has changed and price has increased so it seems there is not much of a reason for me to revisit the place. From an ex-lover's point of view, there is no more turning back. Things are no longer the same as before... - Stallfront- Soup beef noodles with hand-sliced & braised beef- Dry beef noodles with sliced beef 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)