08 Dec 2010
I was racking my brain where to eat when suddenly this place sprang to mind. Since K had no objection to some beef noodles, we headed here for an early dinner.
My order was a bowl of dry noodles with beef slices, tripe and balls. While the balls were nothing to shout about, the slices were pretty tender and well marinated. I really enjoyed the tender tripe, which had a nice crunchy texture. As for the gravy, it was adequately thick and savory with chunks of peanuts but I'd have liked more preserved mustard.
K, as usual went for something with soup and had kway teow with sliced beef, tripe and tendons. I tried some of the broth and found it to be flavorful but the best was the tendons. Being mucilaginous, they were delightfully chewy.
The chili sauce was a good accompaniment while the chinchalok was even better. This pungent condiment, made from fermented shrimp, was mildly briny, tangy and magically elevated the meat to a whole new level of complex flavors.
Since we were the only diners, our noodles arrived very fast and service was decent. It's a convenient location and we'd certainly be back for more beefy goodness.