Raising its shutters in Amoy Street Food Centre for the first time, Niu Bi serves up bowls of beef noodles steeped in Teochew traditions. And right off the bat, it has all the makings of a comforting bowl: a clean yet flavourful broth; tender cuts of beef from sliced fresh beef and fluffy honeycomb tripe to tendons braised over 8 hours; fresh silky kway teow; and a vibrant chilli that strings together a balance of spicy, sour and savoury sensations. Priced affordably from just $6, foodies can enjoy either the classic soup or dry chilli version.
The young hawker is insistent that Niu Bi’s main recipe sticks to its traditional Teochew roots, in hopes to serve up a nostalgic taste for purists. Though on the other hand, Peck also understands the need to reach out to younger audiences who may be looking out for variety and aesthetics. And he isn’t afraid to blend in modern techniques. He began browning the bones for the broth to attain its flavourful character, using infused tallow to coat his noodles and even made his own chilli recipe that incorporates hand-chopped fresh pineapples.
There is also a monthly specials program where he offers elevated creations such as smoked beef brisket ramen and braised beef rice bowls.
Read our full hawker spotlight on Niu Bi here
