Singapore, October 3, 2012
When it comes to beef noodles, cooking styles differ according to dialect groups: the Teochew version is favoured for its tasty broth; the Hainanese serve theirs in thick, dark gravy, while the Cantonese opt to stir-fry theirs and serve it hor fun style.
Regardless, they are all favourites in the local hawker scene and queues form at popular stalls across the island.
But where do you find the best beef noodles in Singapore? The votes are in, with the following emerging as winners in The Business Times/ Knight Frank CEOs' Hawker Choices 2012.
Geylang Famous Beef Kway Teow
Among Geylang's many temptations, the least sinful - well, at least the one that nobody except your dietician might frown upon - would be a plate of the famous beef hor fun in Lorong 9.
Geylang Famous Beef Kway Teow has been an institution for decades and opens till the wee hours of the morning every day...more.
The Beef House
Youhave probably heard of beef noodles stir-fried Cantonese style, brewed in a herbal soup Teochew style, or even drenched in a viscuous sweet dark sauce that the Hainanese are so fond of.
But how do the Hakkas like theirs? ...more.
Hock Lam Beef
You cannot deny that a recipe that has been around for 101 years has staying power.
Throw in fourth-generation owner Tina Tan's branding savvy to the tried-and-tested Hock Lam beef noodles, and you get a winning formula...more.
>> Read the full story here.
Click on the photos below to find out what are the beef noodle stalls chosen by The Business Times/Knight Frank CEOs' Hawker Choices 2012:
