Kheng Fatt Beef Noodles: Do You Prefer Soup or Dry?

Damien says it is damn shiok. Makansutra nominated them for street hawker masters for 2007 and they have been around since 1978. So, according to the theory of evolution, this should be good since its the survival of the fittest or should I say, the survival of the tastiest. Yes this sounds like one those stalls I need to add to my collection.

I usually eat the dry version of beef kway teow because I figured that you get the best of both worlds when you eat the dry version since you still get the soup at the side. Also the dry version has got more kick from the sticky thick gravy that covers all the bee hoon.



After all that preamble, it would not surprise you if I said "Hmmm, I thought it should have been better" OK, it is a good bowl of beef noodles but again it lacked that elusive oooomph factor. The soup was robust and sweet but it does not stand heads and shoulders above the other famous beef kway teow previously featured on the blog. Then again, I might have raised my expectations too high after all the hype. 4/5



One thing that really did stand out though was the chilli sauce with chinchaluk (shrimp sauce). Now this chilli really did redeem the situation as I really got a real savoury and spicy kick out of it.

Conclusion

Another famous Beef Kway Teow. Better than most, but not quite the Holy Grail of Beef Kway Teow.


Kheng Fatt Beef Noodles
Golden Mile Food Centre #01-89
11am to 8pm Closed on Wed