Located at North Bridge Road (next to Liang Seah Street and opposite Bugis Junction), Blanco Beef Noodle has been on my food-to-try radar for a couple of months since I drove passed the store several times. Being a huge Hainanese beef noodle fan, I finally tried it last week.
I was lucky to meet the brainchild behind Blanco Beef Noodle on that day of my visit and chatted briefly with him. A little background history on Blanco Beef Noodle. Firstly, they are not affiliated to Blanco Court Traditional Hainan Beef Noodles at Guillemard Road. The real reason behind the name is, this Hainanese Beef Noodles store is situated at the defunct Blanco Court site, which was once a food mecca for some of the best local food in Singapore.
Being one of the owners and recipe developer, Richard, wishes to bring back a piece of Singapore history to that area and his daughter’s love for beef noodles inspired him to embark on this venture.
Blanco Beef Noodle owner and recipe developer.
Richard insists on making most of the items on the menu from scratch. Even though the broth is made daily, it takes about 8 hours to achieve that deep, beefy flavor so they are only able to cook one batch per day. I’m told on good days, they are sold out even before the closing time.
Sliced Beef Thick Bee Hoon Soup, $5.
I opt for the soup version and this is definitely one of the better ones, especially since no MSG is used. The sliced beef is tender yet retains a bite to the teeth. One improvement I feel they could work on is the way they slice the beef. Perhaps a sharper knife would ensure they are evenly cut and well separated.
Special Premium Bowl, $10.
My companion chooses the Special Premium Bowl (dry version) which consists of a medley of beef balls, sliced beef, brisket, fried enoki mushroom topped with salted vegetables. I took a mouthful of it and it is pure gooey decadence.
Homemade beef ball.
The gigantic homemade beef ball might look intimidating but it is love at first bite for me. Soft and fluffy with just enough elasticity to provide some texture, it makes me wonder what exactly these beef balls are made of. In a good way that is.
Curry Chicken, $5.
Served with a bowl of rice, this bowl of umami flavored curry chicken with potatoes is so good I just can’t stop eating it. It has a good balance of spices and a healthy balance of heat to it (not scorchingly spicy). The ginormous portion of chicken leg is so tender, it literally falls off the bone. Now, if only I have some slices of crispy French loaf to dip into that warm curry sauce. 
Homemade chilli sauce.
Something worth mentioning is their homemade chilli sauce. The owner definitely means business when it comes to the heat level of this potent condiment. If you are a garlic chilli fiend, then you’ll be happily dousing this into your noodles. Although it is a little too spicy for me, the burn feels good.
Since the opening of Blanco Beef Noodle in November 2016, the owners have done very little to market this place and yet, business has been constantly steady.
Overall, it was a decent meal. The beef gravy was not overly starchy nor the clear broth too cloying. Not to mention the super friendly price point of the whole menu. If I’m at Bugis area again, I’ll definitely know where to get my beef noodles fix.
Blanco Beef Noodle
520 North Bridge Road #01-01 Singapore 188742
Tel: +65 8110 6622 | Website
Opening hours:
Mon – Sat: 11:00 am – 11:00 pm
Sun: closed
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