Hong Heng Beef Noodle Soup & Laksa 宏兴牛肉粉 · 叻沙 @ Kebun Baru

When we were driving around Ang Mo Kio (AMK) in search of Hualong Fishhead Steamboat beginning of June 2014, Space Donut (SD) mentioned that there’s a beef noodle stall that she would just up and go to whenever her cravings strike! I told her to put me on that “hit list” whenever her penchant arises.

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Kebun Baru Market & Food Centre in Ang Mo Kio Street 22.

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Beef Noodles (dry & soup) – S$4.50 each.
Mixed Beef Laksa – S$5.50

Hong Heng Beef Noodle Soup & Laksa 宏兴牛肉粉·叻沙

Standard Laksa ingredients with the addition of Beef.

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Dry version of Beef Noodle.
SD liked hers without lime and 2 servings of the Chilli sauce mixed with Cincalok.

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Soup version of Mixed Beef Noodle.
Like SD, I had kway teow instead of “laksa noodle” both of which are made of rice but the latter looked like spaghetti.

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Mixed Beef Noodle S$4.50.
SD said the price had increased but the portion remained the same. She should know as she eats here often.
However, some reviewers claimed that although the price increased, the portion seemed smaller.

I have heard of Hong Heng Beef Noodle Soup & Laksa but have not eaten there. I usually have beef noodle soup at Chinatown Beef Noodle in Lavender Food Centre. I reviewed the place online before I went with SD this week. Apparently, the deceased founder, Mr Lim, known as Beef Noodle King, passed on before they moved to this new stall in AMK St 22. Mrs. Lim, the wife now cooks and manages the stall with two other female helpers. Many lamented that dish’s standard dropped after Mr Lim’s passing.

Since I am seldom in the neighbourhood of AMK, we ordered different variations offered by the stall. SD wanted the dry beef only version so I took the soupy with beef offals, the Mixed Beef Noodle consisting of sliced beef, beef balls, brisket, tendon and tripe. Both the dry and soup versions were topped with a whole calamansi lime, kiam chye (preserved salted vegetables which ironically can be sweet tasting at times) and kng chye (budding Chinese celery). The stall’s homemade chilli sauce came with an option of cincalok (pronounced as chin-cha-loc) – a piquant tasting condiment made of fermented krill (small shrimps) from Malacca, Malaysia.

Hong Heng Beef Noodle Soup & Laksa also sells Beef Laksa which is their special creation. I have not seen or heard of any stalls selling beef noodle with coconut laksa gravy in Singapore.

In my humble opinion, the Mixed Beef Laksa had no wow factor. I felt the *Lai Fun a.k.a. laksa noodles to be undercooked and thus could not efficiently absorb the spicy rich coconut gravy, which the gravy itself was also very ordinary tasting.

The soup version is definitely one of the better ones in terms of stock taste but not the best unfortunately. The lime did add some zest and decrease the greasy mouthfeel which I appreciate. Otherwise, I would actually have trouble finishing my bowl and so basing on that, I think the portion is a decent size.

Space Donut did not like lime in her beef noodle; emphasised that she mixed in 2 servings of the chilli sauce and cincalok, holding up two fingers like I was an idiot. SD preferred kway teow as she felt the flat surface of the rice noodle to faster and better absorb the flavours. She tossed the pasta vigorously and let it sit a minute to soak in the goodness – a ritual she’d done many times before.

I had a spoonful of SD’s meal.


She’s right! It was pure gooey decadence and I’m loving it 😉

Our meal cost S$14.50.

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Strong beefy smell detected at the stall while you stand in line to place your order and wait for collection.

Hong Heng Beef Noodle Soup & Laksa 宏兴牛肉粉·叻沙
Address: Kebun Baru Food Centre
Blk 226H, #01-16,
Ang Mo Kio Street 22.
Singapore 568226.

Opening Hours: Closed on Mondays
7.30am – 3.30pm

Happy eating 🙂

* Lai Fun is Chinese noodle made of a mixture of tapioca and rice flour and looks like thin spaghetti whereas Kway Teow is made completely from ground rice and looks like fettucine. Both are whitish (opaque or translucent) in colour.

4 Responses to “Hong Heng Beef Noodle Soup & Laksa 宏兴牛肉粉 · 叻沙 @ Kebun Baru”
  1. Iris says:

    I’ve eaten there many times when I was younger. Even going weekly for some years. That was when they were in ave 3

    So sad to hear uncle has passed on. I Thot I did see him at the new stall before? 😦 uh-oh…….

    • Sam Han says:

      Well, the folks living there said so he passed on before they moved. I have not met him. First trip there. You should go eat the dry beef kway teow again. It is good. I prefer the soupy one from Chinatown Lavender FC though. Laksa did not impress me.

  2. MANDY PAN says:

    I live in the area and eat at the stall 3-4 times a month.
    All the women at the stalls are sisters-in-law.
    I love eating their dry beef noodles with extra limes and extra chillies. This is the best taste to me. But they use Singapore thick rice noodles (the kind used in fish slice noodle and laksa) and not ‘Lai Fun’ as stated in the article. Lai Fun is softer at first bite but has a QQ texture and used mainly in HK and Thailand.

    Yes, the portion has become smaller. The quality of beef has dropped too. 10+ years ago, the fresh beef slices are all tender. Now they do mix in with some less than tender beef.

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