Stretching my stomach to its max! [Part II]
Our family used to patronise their shop at Purvis Street, back in early-2000s. We are glad that they are still serving the classic Hock Lam beef noodles (regardless of its venue). Their kway teow (a.k.a. flat rice noodles) is of a thinner version covered in a gooey-luscious dark brown gravy. I ❤️ the chopped salted vegetables and dipping sauce — cincalok (a.k.a. fermented shrimp paste) best! as it adds a touch of salty-savoury taste to the sliced beef & kway teow.
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