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Home / Chinese Cuisine / Changi Beef Kway Teow Noodles – Juicy Beef & Spare Parts, Rich Gravy!
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Changi Beef Kway Teow Noodles – Juicy Beef & Spare Parts, Rich Gravy!
By Alfred September 19, 2009
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Editor's Rating
7.50
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Changi Beef Kway Teow Noodles – Juicy Beef & Spare Parts, Rich Gravy!
Fast Facts
Food:
Beef Kway Teow (牛肉河粉)
Type:
Chinese Cuisine
Setting:
Hawker Centre
Price Range:
S$1 - S$5
Rating Range:
7 to 7.9
Location:
Changi (樟宜)
Food Centre:
Changi Village Hawker Centre
Recommended For:
Dinner Lunch
Reviewed by:
Alfred

Have you ever asked your friends who doesn’t eat beef, why don’t they eat beef? I have and a lot of them said it is for religious reasons. But when I pressed further, they said, cow is holy and sacred, period.

Ok apart from it being recognised as holy and sacred, do you think there are any more ‘logical’ reasons?

In the past(and even now), cow is one of those animals that you can really get a lot out of.

First, you can get it to do labour intensive tasks like ploughing. Second, it gives you the milk that is so very useful for your breakfast in the morning. Third, the cow dung can be used to increase your soil fertility(the last I heard, can even extract vanilla fragrance from it!) and then when it finally lived past it’s usefulness, you still can have some steak on the table!

I’m not saying that people recognise cows as holy or sacred to prevent others from killing more cows, and then people don’t have enough cows to use but it is true that a cow can gives people so much more than say a goat or a pig, right?

Anyway I have always loved beef. It’s one of those meat that has great property of taking well to most spice. You do it in Rendang, shiok. Pan fry it, shiok. Stir fry it, lagi shiok!

Ok, one of the healthiest ways to eat beef I suppose is just to have it boiled. Surprisingly, it is also shiok. Beef Noodle is one of those food that I would always order whenever I see it in a foodcourt or a hawker centre. It’s not that I seldom see it so when I see one I must whack, it’s just that it’s one of the very few food that I can slurp non-stop and almost everytime after I finished eating it, I still feel like wanting more. That for me is shiok food. I mean it’s not very often you finish a plate of Fried Oyster of Char Kway Teow and still yearning for more right? You’ll more likely be feeling ‘jerlad’.


All the delicious ’spare parts’


Beef Tendon

Changi Beef Kway Teow has been around for a while, as I was told. Surprisingly though I’ve been eating at Changi Village Food Centre since young, I’ve never noticed this stall. Only last year did I realised that there is such a fantastic Beef Kway Teow near to where I stay.

Well this Beef Kway Teow is seriously authentic. Apart from the usual spare parts which you can find in many other Beef Kway Teow stalls, the gravy for the dry version is quite shiok. Somehow there’s this bud titillating flavour that can makes you realise that it’s not just BOVRIL that goes into the making of it, unlike many other ‘commercial stalls’ that we can find in foodcourt.


Chin cha lok!

I wouldn’t say this is the best I’ve eaten but probably 80% there. Another wonderful thing about this bowl of Beef Kway Teow is you will get served with chin cha lok along with the normal chilli sauce. That definitely adds that extra oomph that carries an authenticity of it’s own.

Price: $4

Recommendation: $4 with spare parts!($3 version would get you only a few measly pieces of beef)

Conclusion: Beats many average ones but not quite there if compared to those really tok kong ones. All in all, more than good enough to provide a good fix. Never seen a queue before whenever I was there though ingredients were always fresh. The dry version is what I like. The soup though has not much going for me.

Likes: Gravy is shiok. Ingredients are a lot for $4 version.

Dislikes: Would be good if it can come that little more warm.

Address Overall Rating


Changi Beef Kway Teow Noodle
Block 2 #01-19
Changi Village Road
Changi Village Hawker Centre
12pm to 8pm
Off: Wednesday


Food:
8/10 ★★★★★★★★☆☆ 

Value:
7.5/10 ★★★★★★★½☆☆ 

Authenticity:
8/10 ★★★★★★★★☆☆ 

Service:
8/10 ★★★★★★★★☆☆ 

Ambience:
7/10 ★★★★★★★☆☆☆ 

Cleanliness:
7/10 ★★★★★★★☆☆☆ 

Overall:
7.5/10 ★★★★★★★½☆☆ 

Location


Readers' Comment(s) : 5
Sim says:

Hock lam is still the best, with a lot of peanuts on top!

Posted September 19, 2009
mel says:

hock lam is overpriced and over rated. Lousy service there somemre.

Posted September 19, 2009
Alfred says:

Really? Havent tried it, will give it a go soon. There’s one at hougang.

Posted September 20, 2009
Alfred says:

I heard it’s $6 for a bowl. Not sure what’s inside but definitely expensive if it’s just a few pieces of beef on top of the nooodles.

Posted September 22, 2009
An says:

Hock lam is definitely down the drain- nothing like their Grandfather’s one. BTW, Alfred, what do you actually mean by “seriously authentic” – as long as there is beef and kway teow in it, then anything with those is authentic lor? Or do you mean authentic Teochew, authentic Hainan,authentic cantonese? Frankly I think this is an ecletic style of Teochew blending Hainan here. And also if it beats the average one (otherwise why bother to blog) and not as good as the tok kong ones, then which in your opinion is the tok kong ones?

Posted March 29, 2010
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