GPS: 1.484699, 103.646758
Hours: 7:30am to 1:30pm (closed on alternate Mon)
No pork, no lard, no Halal cert
Thanks to Jenny Chee's recommendation and positive members' reviews in 吃的平台 (JB foodie group) about Din Kee's 鼎记 beef noodles, I went to Bukit Indah this morning to try it out :-D
I recently tasted 2 well established, big name beef noodle stalls (not in JB) but was not inspired to blog about them. They relied heavily on dark soy sauce and MSG with little, if any beef stock, and pitiful amounts of beef.
Where's the beef? I wondered.
Thankfully, Din Kee 鼎记 restored my faith in beef noodles.
Chunky strips of beef in this bowl of beef noodles at Din Kee 鼎记 in Bukit Indah.
Din Kee 鼎记 is a tiny hawker stall in Guang Xing Long kopitiam in the old, residential section of Bukit Indah.
When the bowl of beef noodles arrived, the thick strips of beef immediately caught my attention. Next, the beefy aroma that greeted my nose got me excited.
The tossing sauce was a rich, flavoursome blend of dark soy, fried shallots and syrupy thick beef stock extracted by boiling beef bones and meat. The boss, Ah Koon makes fresh beef stock everyday which takes 5 long hours of slow cooking.
Giving the kway teow (flat rice noodles) a good toss in the blended sauce. Oh my, the kway teow smothered with the rich beefy sauce was oh so...... delicious.
The tender lean beef with some fat were cut in thick strips/ chunks like thick fries/ wedges. The juicy beef strips/ chunks were spongy and the gentle tasting sauce allowed the natural bovine flavours to shine through.
The beef tendon by itself doesn't have much flavour but it has interesting texture. The tendons had a jelly-like soft gummy bounce and took on the flavour of the savoury sweet tossing sauce.
The fried peanuts added a bit of nutty flavour and crunch to the beef noodles.
The watery broth is savoury and slightly herbal.
The hand made beef balls were dense, mildly savoury and took on a bit of the broth's herbal flavour. Personally, I prefer the beef strips and tendons ;-p
The fresh chili sauce is savoury, tangy and has a sharp lingering sting. I ate it neat for the thrills but did not dip my beef in it. I prefer the beef neat too as I like to savour the delicate bovine flavours unadulterated ;-D
Ah Koon and wife Pei Yun have been running this beef noodle stall for nearly 3 years. Ah Koon makes his beef noodles according to his father-in-law's own Hainanese recipe.
This is my favourite beef noodle in JB and Singapore now. Lots of tender flavourful beef with delicious noodles in rich beefy sauce - all for RM7 (SGD2.50) for the basic set (as shown in the picture above).
->> Beefy satisfying Hainanese style beef noodles.
Date visited: 4 Jun 2015
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