Mr Wong Seremban Beef Noodles: Lower in calories and high in flavour

The Beef Noodle Soup and Beef Noodle Dry at Mr Wong Seremban Beef Noodles are no more than 500 calories each.
The Beef Noodle Soup and Beef Noodle Dry at Mr Wong Seremban Beef Noodles are no more than 500 calories each.PHOTO: HEDY KHOO

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Healthier eating does not have to mean putting up with bland or boring food. Mr Wong Seremban Beef Noodles, tucked away in a corner of the Marine Parade Central Market and Food Centre, serves up two options of beef noodles which score high on flavour and are endorsed by the Health Promotion Board (HPB).

Owner Wong Chin Tong, 61, says he uses fresh lean beef to give diners a healthier option. When he slices the beef, he takes care to trim off any excess fat. He also uses a healthier choice of oil for his cooking.

The Beef Noodle Soup ($3.50) and Beef Noodle Dry ($3.50) both carry HPB's Healthier Choice Symbol and Lower In Calories label. To qualify for this nutritional label, a dish has to have 500kcal or less.

To put this in context, a typical dine-out meal is about 700kcal to 800kcal. The recommended daily energy intake is 2,200kcal on average for men and 1,800kcal on average for women.

Mr Wong cooks his beef noodles in the Hainanese style.

The Beef Noodle Soup comes with large chunks of radish which he uses to add natural sweetness to the stock. The slices of beef are tender and flavourful. The broth is light, clear, slightly peppery and irresistibly tasty.

The Beef Noodle Dry is even more tantalising with tender slices of beef on a bed of thick beehoon noodles slathered in thick dark glossy gravy.

Mr Wong prepares each bowl of beef noodles with care, finishing it off with a small topping of peanuts and toasted sesame seeds which add crunch, texture and flavour.

He recommends diners add a splash of black vinegar to the Beef Noodle Dry. The vinegar lends a sourish kick to the gravy.

Mr Wong also provides several condiments, such as cincalok (fermented shrimp), lime and chilli sauce. He prepares the chilli sauce using fresh chilli padi, lime juice and garlic. He says the best way to enjoy the condiments is to mix all three and use that as a dip or drizzle over the noodles.

He will operate his stall at its current location until June 30, after which he intends to move it to another location. He says it is likely to be in Pasir Ris.


Where: 01-184 Marine Parade Central Market and Food Centre, Block 84 Marine Parade Central Open: 10.30am to 7pm (Tuesdays to Sundays), closed on Mondays


A version of this article appeared in the print edition of The Sunday Times on May 21, 2017, with the headline 'Lower in calories and high in flavour'. Print Edition | Subscribe