Niu Bi: 100-year-old Teochew beef noodles with customisable toppings sold from $6
While there are some days when I crave a deep and robust stock that warms my soul,there are other occasions when I appreciate more refreshing soup bases. Niu Bi is one of the latest additions to Amoy Street Food Centre which specialises in just that.
With all the hype around customisable rice and noodle bowls, it is no surprise that Niu Bi has also adapted the well-loved concept.
What I tried at Niu Bi
The menu features 3 main items which makes it relatively easy for diners to make a choice. Simply follow the steps indicated on the menu to create your own personalised beef noodle bowl. As soon as I saw the options, I was drawn to the Niumami Gravy (S$7.50) (medium).
I paired the gravy with Egg Noodles, hoping they would provide a good base for soaking up the rich sauce.. While the gravy was adequately seasoned, it did not pack a punch of flavour.
I felt let down as the gravy didn’t seem to thoroughly coat each noodle strand, especially considering it was advertised to deliver a bold umami flavour.
The medium-sized bowl came with sliced beef, beef shank and beef balls. Naturally, the thinly sliced beef was brimming with its flavourful juices.. The star of this dish, however, was none other than the beef shank which held a melt-in-your-mouth texture. This is certainly justifiable for an additional S$2 for an extra portion.
Although an entirely optional choice, the fusion of creaminess from the Onsen Egg (S$1) with the thick beef gravy should not be missed. However, I must admit that this addition might be a bit overpowering for some.
Next, I tried their only soup rendition — Classic Soup (S$6) (small) and very quickly decided that I preferred it to the dry version. The soup was robust and served piping hot. There was enough beefy goodness to slurp after mouthfuls of noodles and ingredients.
The small serving size meant that only beef slices were included. Despite its resemblance to those slices found in the dry beef noodles, these were much tougher to chew. Nonetheless, I enjoyed dipping these beef strips into the Onsen Egg for an extra boost of satisfaction.
3 complimentary condiments were available for diners to dish out themselves — chilli sauce, chopped green onions and crushed peanuts. I implore all diners to add all of the above into their noodles to elevate its flavour profile.
Pile up the salted vegetables and take a big bite to enjoy the symphony of nuttiness, freshness and spice— it’s simply divine!
Similar to adding icing to a cake, I topped my noodle bowl with a wobbly Onsen Egg and Chilli Crunch (S$1). These additional ingredients were essential in creating an explosion of flavours in every bite.
Similar to the popular Lao Gan Ma chilli paste, Niu Bi’s rendition sees the usage of dried red chillies soaked in oil. Needless to say, it paired perfectly with the aromatic broth and slippery kway teow.
Final thoughts
Niu Bi serves up a rather decent bowl of soup with beef noodles at reasonable prices in the vicinity. With some adjustments in the gravy used in their dry dish, I’m confident that more people will soon come to support them!
Expected damage: S$6 – S$10 per pax
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