July 2018 - Scoot In-flight Magazine
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WHERE’S THE<br />
BEEF?<br />
Only three things are<br />
needed to create one of<br />
Asia’s most comforting<br />
foods: beef, broth, and<br />
noodles. Beef noodle soup<br />
is deceptively simple, but<br />
each iteration brings a<br />
unique surprise<br />
HAINANESE BEEF<br />
NOODLES<br />
This lesser-known Hainanese<br />
dish (the most famous being<br />
chicken rice, of course) comes<br />
with soup or a thick, gelatinous<br />
gravy (ask for “dry” when<br />
ordering). The dish starts with a<br />
base of thick rice vermicelli or<br />
kway teow (flat rice noodles),<br />
and is topped with parboiled<br />
beef slices, tendons, meatballs,<br />
pickled cabbage, and bean<br />
sprouts. <strong>In</strong> the soup version,<br />
expect a rich and flavourful<br />
broth made from hours of<br />
boiling beef ribs and tendons<br />
with ginger and garlic. While the<br />
soup version is best eaten on a<br />
rainy day, we’re partial to the dry<br />
one – with its rich, beefy, and<br />
garlicky gravy flavoured with<br />
Chinese five spice powder.<br />
SINGAPORE<br />
Original<br />
Orchard<br />
Emerald<br />
Beef<br />
Noodles<br />
Unit 01-359,<br />
Block 46<br />
Holland<br />
Drive<br />
Singapore<br />
WORDS RAEWYN KOH PHOTOGRAPHY FFLICKR-SAM HAN<br />
66 SCOOT
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