I've tried quite a lot of Hainanese-style Beef Noodles (thick beef gravy) and I constantly go back to this. The sliced beef version has succulent and soft beef, although the portion isn't always consistent. Add lime for the extra punch that makes Hainanese beef noodles unique, but the beef gravy is so good that it's great on its own too. What sets Kheng Fatt apart is really the gravy. Many times the gravy tastes more starchy and of soya sauce than actual beef, but the dark colour of this gravy is made up of actual substance and tastes like concentrated beef stock.