(Website tài trợ: kiến trúc nhà ở đẹp)
Joo Chiat Beef King, surprisingly, doesn’t originate from Joo Chiat; instead, the Chef hails from Shan Dong, a province in China. This unassuming little stall revolves around all things beef, which the chef prepares daily in the morning for assured freshness!

The main ingredient of each dish is, naturally, beef – choose from beef noodles, beef ball soup, beef tendon kway teow and mixed beef noodle soup, which contains beef tendon, beef balls, beef offals, and beef slices. The noodles come in both the dry and soup variety, with a bowl of soup accompanying the former. If you’re feeling it, you can also pamper yourself with a claypot of nourishing bullwhip (yes, bull penis) soup.



The dry beef noodles ($5) comes as a bowl of noodles slathered with a thick brown gravy made of beef stock, soy sauce, herbs and spices. At first taste, the noodles are springy in texture; however, they do tend to get soggy rather quickly. The gravy also inclines towards the saltier side, making it a little difficult to finish the entire bowl in one sitting. The beef slices, however, are thinly sliced and tender; these go well with the salted vegetables and tangy chilli sauce. I like that the dish also contained pieces of boiled radish, which add an interesting touch.