We use to frequent Blanco Court Beef Noodles often when they were located at Guillemard, a stone’s throw from the Brawn & Brains cafe at the old Badminton Hall. Since moving to Aperia Mall a week ago, they have shrunk their menu to focus on their signature item of beef noodles. So no more “zi char” items like at the previous place but the quality and taste of the food is still really good. In fact, I think the beef broth seems to have become more “nong” (thick).
We ordered two items today - one was the Superior Beef Noodles ($9.90 nett) which has a mix of sliced beef, beef shank, beef ball, beef tripe and tendon. The chosen noodle can be prepared in a dry or soup style. However, because we use to have it sans noodles but with a bowl of rice instead at their old place, the young boss kindly offered to serve it to us that way.
We also tried the dry version of the Beef Shank Noodles ($8.90 nett) for the first time, and enjoyed it very much. While their thick beehoon had just the right texture (not overcooked and mushy like at some places), the classic starchy “zhup” (sauce) was flavourful and well-seasoned.
Condiments are integral to my enjoyment of Hainanese beef noodle dish, and the extremely spicy chilli dip and “cinchalok” (fermented krill) at this place are perfect.