217 Syed Alwi Road
Gar Lok Eating House
Singapore 207776

(open in Google Maps)

Monday:
08:00am - 05:00pm

Tuesday:
08:00am - 05:00pm

Wednesday:
08:00am - 05:00pm

Thursday:
08:00am - 05:00pm

Friday:
Closed

Saturday:
08:00am - 05:00pm

Sunday:
08:00am - 05:00pm

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Reviews

From the Burpple community

Do not judge the book by its cover. The beef balls in the soup make look plain and plain with stingy amount of broth but this simple looking bowl of soup still remain as tasty as before. The flavour tasted full-bodied and was filled with natural sweetness from beef bone broth.

The beef balls are still undeniably chewy and bouncy with beefy flavor in every bite. These are very addictive.
Every piece of YTF tasted fresh and appetizing. As you reach the bottom of the soup with the spoon, you will realize that there are a handful amount of soya beans.
The Hakka Noodle is similar to Mee Pok just that they are narrower in size. The execution of Hakka Noodles usually topped with a handful amount of minced meat.

The special part of the Soon Kueh as compared to the usual ones we had was that the skin was made with yam.

Soon Kueh was plump and had chewy skin. Ingredients were filled to the brim with turnip, mushrooms, shrimp, black fungus etc.

1 Like

Hidden in a very dated coffeeshop, lies this stall that sells old school traditional beef noodles and Yong tau foo. Their Yong Tau Foo is pretty unique, as you don't get to choose what ingredients you want and you live it to what the hawker has that day! For just $3, you get a variety of ingredients, with a bowl of noodles. The noodles were already good on its own, due to the lard used 😍 the yong tau foo ingredients were fresh and very old school tasting! You probably won't get such good quality with such prices anywhere else!

1 Like

The beef noodles here take after the Chinese Hakka style, closely resembling that of a Vietnamese Pho.
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The family-run stall is reowned for their handmade beef meat balls, painstakingly made daily using fresh Australian beef. It's minced and seasoned according to the heritage family receipe, resulting in a lovely bouncy springy texture with bold meaty sweet savoury flavour.
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The fresh beef slices are medium-rare with a satisfying juicy chew, and robust meaty sweet savoury flavour.
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The clear broth holds a full-bodied meaty sweet aroma, from beef bones boiled over 5 hours. Served with silky kway teow / flat rice vermicelli noodles, though the option of thin bee hoon is popular as well. Pure comfort food, yum.
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Beef Noodles
The Beef House
@ 218 Syed Alwi Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-beef-noodles.html

1 Like

Tendon Beef ball soup $4
Looks plain and boring but it is surprisingly flavourful! I thought the soup was light and refreshing but my friend described it as plain and unimpressive. I think it really depends on what kind of person you are ( zhong kou wei or not). Would definitely be back for the tendon beef ball soup! The tendon beef balls are undeniably more flavourful than the beef balls 😋 Skipped the chilli as i felt that it spoils the flavour of the beef balls.

Sliced beef beehoon soup $4
Sliced beef kway teow dry $4
Sliced beef is tender but not v flavourful imo. Initially thought that the sliced beef would have a ‘beefier’ taste as compared to the beef balls

Prices starts from $4
Didnt manage to get the suan pan zi :( Looked amazing tho 😢

Enjoyed every dish i ordered. Felt like a v healthy n hearty meal. 家🏠

2 Likes

The Beef House at 217 Syed Alwi Road is famed for several things: yong tau foo, beef balls, beef tendon balls, soon pan (笋粄) and suan pan zi (算盘子).
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It is not hard to understand why they are so immensely popular because nothing here is factory made - well, maybe except for the various noodles (bee hoon, kway teow, Hakka mee) used here but otherwise, everything else is handmade.
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I ordered a bowl of beef tendon ball soup with bee hoon ($5), two pieces of soon pan ($1 each) and a plate of suan pan zi ($2).
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The soup is refreshingly light and clean-tasting especially with the addition of coriander however, what really stood out for me, are the tendon balls.
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Seriously, I have not tasted such beefy flavored balls before. Also, the texture is firm yet bouncy, I suspect if it rolled off my table, it might bounce across the road to the coffee shop opposite.
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It is so meaty, so substantial I doubt there are any fillers in it.
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I loved suan pan zi but they are so hard to find! This Hakka delicacy is made by kneading tapioca flour with yam but over here, they added pumpkin into the mixture as well which is then rolled into shape and stir fry with a copious amount of minced meat, black fungus, mushrooms and hae bi (dried shrimps).
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The Hakka soon pan had yam added into the dough of the skin.
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They are extremely generous with the fillings inside the soon pan which included jicama, bamboo shoots, black fungus, mushrooms and hae bi.
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Incredibly chewy and starchy, the crystal-like translucent skin may seem a little thick but to me, that is the best part because I enjoy chewing on chewy stuff!
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They are extremely generous with the fillings inside the soon pan which included jicama, bamboo shoots, black fungus, mushrooms and hae bi.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/the-beef-house-217-syed-alwi-road.html?m=1

1 Like

Recently went back to The Beef House to takeaway one of my favourite suan pan zi around! They’re still as good as I remember to be - soft textured with a great chew and generous ingredients. Try their Hakka soon kuehs too if you’re here!

3 Likes
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