Horiginal Beef Noodle stall serves a beef noodle like no other in Singapore - truly an original. Founder Micheal Ho and business partner / head chef Randy Pang strive to create a new Singapore beef noodle that could become the next "bak chor mee" of Singapore - a homely comforting national staple.
Horiginal Beef Noodle is the brainchild of Micheal Ho, hence the name Horiginal. Micheal Ho is also the man behind Hosay Mee Pok. Micheal has a host of F & B ventures under his belt through the years, so he has a confident, trail blazing outlook and approach towards Horiginal and life in general.
Horiginal's basic beef noodle priced at $4 a serving aims to be a natural alternative to bak chor mee, wanton mee, prawn mee, etc., you get the idea.
Then, there are premium add-ons like Australian oxtail and short rib. These are competitively priced at $7 per serving. Even the priciest serving Power Mixed Noodle with the full works of oxtail, short rib, brisket, lean slices, tripe, tendon, beef balls etc., will set you back only $12.80.
Micheal and Randy are developing Horiginal Beef Noodle from the ground up. It will be an original Singapore beef noodle, which is neither Hainanese nor Teochew though it draws from both traditions.
We had rat tail noodles with Oxtail Soup and Power Mixed Soup. For choice of noodles, they also have bee hoon and kway teow.
I like the rat tail noodles (also known as mee tai mak). The short pointy noodles were tender-soft with a boiled rice feel and taste. The noodle's subtle sweetness is complemented by savouriness from the sauce and aroma from the fried shallot oil.
The simple clean taste of the noodles makes it easy to pair with side
dishes and soup, such as this Oxtail Soup.
The tea coloured soup tastes mildly 5-spice herbal with savoury-beefy undertones.
Though the oxtail meat doesn't fall-off-the-bone, it came off easily and cleanly. The meat was tender (not soft), chewy with a bit of fat contributing some juiciness. The meat infused a slight savoury herbal taste which overlaid the natural beefiness. Michael and Randy said they plan to dial down the texture a notch to fall-off-the-bone tenderness.
We also had the "gravy" version. It's mee tai mak topped with a mix of different cuts, tendon and beef balls, smothered in a thick gooey sauce. It is garnished with cilantro and chopped preserved vegetables.
The sauce is made by thickening the beef soup with starch. It tastes mildly 5-spice herbal with underlying savoury-beefiness.
Horiginal offer five types of dip-sauces. I like their chili sauce which boosted the herbal-savoury-beefy gravy with a hot spicy aromatic layer.
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| Horiginal partner, Randy Pang hails from Kluang, Johor |
Horiginal is a venture to create an original Singapore beef noodle. Give it a try - it is good value and delicious. Go for the oxtail and short rib which is not offered anywhere else in the world of Singapore beef noodles. (They have beef pizzle i.e. penis, in the pipeline but no, I am not waiting for that. Had it before in some places else twice and that is more than enough for me already 😂 )
Restaurant name: Horiginal Beef Noodle
Address: 739 Bedok Reservoir Road, #01-3139, Singapore 470739 (Happy Hawkers coffee shop)
Tel: +65 8931 8099 (best to check on availability of hot items like oxtail & short rib)
Hours: 9:30am - 9:00pm
Date visited: 27 Dec 2020
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