Popular food blogger Leslie Tay brings us the history of the Hock Lam Street Beef Kway Teow, and through it brings us to one of the recipe’s ‘descendants’ the Empress Place Beef Kway Teow (now in Siglap). The latter is the grandson of the original Hock Lam Street Beef Kway Teow!

Did you realise that most of the hawker food that we are familiar with are less than a century old? It’s true! A few of our most famous heritage stalls can trace their roots back to around the early 1900′s. That makes it about 3 or 4 generations from then till now. There are a few very famous names which have span 3 or 4 generations and inevitably they would have created some sibling rivalry along the way. Names like Beach Road Prawn Noodle and Rochor Bean Curd immediately come to mind.

Few dishes in Singapore have such a long history – find out more in ieatishootipost!

Tags: Hock Lam Street Beef Kway Teow, Empress Place Beef Kway Teow