Beefy Goodness

Tan Ah Teng at Tin & Tin Beef Noodle stall

Tin & Tin (pronounced Teng & Teng) Beef Noodles may not sound familiar but the mention of “Cathay” with its name will certainly draw nods of recognition.  That’s because Tan Ah Teng, 66, joined his name with Teng of former Cathay beef noodles fame, in the partnership of Teng & Teng.  Fondly known as Lau Wu or Old Five, Tan, the fifth of six brothers – three of whom are involved in the food industry – now serves his secret recipe to a loyal clientele of beef noodle lovers at this stall.

They are familiar with this comfort food of steaming hot Hainanese beef noodles, either in the dry version or in soup.  Now Tan is fast gaining a reputation as “Cathay beef noodles” because fans are making their way to the area close to Johor Baru’s former Cathay cinema to enjoy his signature beef noodles.  Servings come in small or large sizes and you can ask for additional toppings of tendon, tripe or meat at an extra cost. 

Just pick your choice of noodles [Foreground] for Tan
to dish up a delicious bowl of beefy noodles for you!

It’s so simple.  Just pick a choice of noodles for him to prepare, tossed in secret sauces and topped with chopped beef, salted vegetables, coriander leaves and toasted peanuts. 

The dry version of beef noodles will be served with a side of beefy broth, brewed in a delicious herbal recipe, filled with slices of tender beef, tripe and tendons.  A smooth Ice-Jelly drink or fresh coconut perfectly complements its flavours.

This stall is just six months old but Tan is certainly no stranger in the food service industry.  Forty years ago, he was serving beef noodles and chicken rice from a stall he rented in a shop at Jalan Wong Ah Fook. 

Round rice noodles topped with ingredients

In 1976, Tan and his brothers operated Blue Star in Taman Maju Jaya, a popular Chinese restaurant that firmly established his reputation as a Chinese chef.  The success of this restaurant spurred the brothers on to venture out into opening three more Chinese restaurants in Johor Baru.

Connoisseurs of Chinese food in Johor Baru in the 1980’s will recall good dining experiences in their businesses at the Prawn House in Taman Century, Jaws Five at Jalan Straits View and Red Point in Taman Pelangi.  Around the same time, the brothers opened three more Chinese restaurants outside of Johor in Malacca, Tawau in Sabah and in Brunei.  These restaurants have ceased operations as the brothers diversified into different business investments.

Kway teow noodles topped with ingredients with a
side of soup filled with tasty beef, tendons and tripe

Tan seems to have returned to his first love – good beef noodles using a combination of fresh local and imported beef – but distinctly without any beef balls.  For now, this father of three is content to know that his loyal clientele are coming back for his food.  Maybe it’s because he’s already come full circle or simply because his son, Kelvin, 26, is working alongside with him, reassuring him that fans of his noodles can enjoy his noodles for a long, long time.

Tin & Tin (Cathay) Beef Noodle is located at No. 141 & 142, Jalan Lumba Kuda, 80300 Johor Baru.  Business hours are from 7am to 2.30pm and the stall is closed on Monday.  Tel: 014 – 618 5189.

Large and small bowls of beef noodles with their sides of beefy soup
filled with tripe, tendons and tender meat

A version of this article was published in The New Straits Times, Johor Streets on 29 February 2012

Kluang Beef Noodles

A standard serving of beef noodles - dry version

Still serving Kluang's super beef noodles

In 1930 when grandfather, Goh Hin, arrived in Kluang from Hainan Island, he started selling beef noodles from a stall in the old market along Jalan Pasar.  Known as Tian Le Yuan beef noodles, this thriving business was a magnet for beef noodle connoisseurs who came from as far away as Singapore, to enjoy the tasty treat. 

As he advanced in age, this father of seven gradually handed over the business to his three sons who went on to set up separate businesses under their own names. 

Beef balls in tasty beefy soup

In 1975, his youngest son, Goh Kee Loon, started trading as Yean Kee beef noodles at Jalan Kapten Ahmad and remained so popular among regulars that they followed his trail when the stall moved to Jalan Panggung in 1982. 

Just as he was trained by his father from young, his son Goh Chuan Kian, also started learning the trade as a youth and helped in the stall after school.  Now in the third generation, Goh Chuan Kian and his wife, has taken the traditional family business to new heights with an updated business concept in their shop at Taman Murni, Kluang.

Goh Chuan Kian and his wife, Sit Li at Yean Kee, Kluang

After a facelift last May, their shop started to attract a younger clientele who appreciate the clean, cool colours and modern concept in the café-like eatery.  While most regulars will still order their signature beef noodles topped with cuts of beef, omasum, tripe and tendons, flavoured with chopped salted vegetables, crunchy peanuts, sesame seeds and secret sauces, there is now a menu to pick from a choice of noodles and side dishes and drinks. 

“At first, the old-timers complained,” said Cheong Sit Li, Goh’s wife, because they preferred the traditional layout of the shop but she was glad that they still kept coming back for the noodles.  She realizes that regulars simply enjoy the traditional recipe in the preparation of the herbal soup and special sauces used with the beef noodles. 

Yean Kee beef rendang

In fact, their smooth rice noodles are homemade in a family recipe that was passed down through the generations.  Using a combination of manual skills and some automation in the noodle preparation, Goh said his father still helps him and his wife with this.  The process starts from about 6am and in about one and a half hours the noodles are ready, freshly made for the stall to open at 10am. 

“We have to change with the times and keep up in business innovation,” said Goh who grew up observing how his father and grandfather worked hard to build the business.  In addition to beef noodles, Yean Kee now also serves beef ball and fish ball noodles, beef rendang with rice or noodles, and freshly sliced tender beef noodles in a dry choice or in beefy broth. 

Yean Kee is located at No. 4, Jalan Murni 1, Taman Murni, 86000 Kluang, Johor.  Business hours on Saturday, Sunday and public holidays are from 10am to 9pm.  On weekdays the hours are from 10am to 3pm for lunch and from 6pm to 9pm for dinner.  They are closed on Monday and Tuesday on alternate weeks.  Tel: 012 – 7733 088.

A version of this article was published in The New Straits Times, Johor Streets on 21 September 2011