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When I arrived at Lin Dong Fang Beef Noodles 林東芳牛肉麵 at Andong Street before the opening hour of 11am, the queue was even longer than before. http://danielfooddiary.com/2019/01/05... The shop also had a spanking-new look, much different from the “hole-in-the-wall” eatery that it used to be like. The light aroma arrived before the bowl, and while the soup looked slightly clear, it was surprisingly flavourful underlying with taste of herbs and spices that didn’t overpower the rest. Compared to other beef noodle soups that are more robust (especially if you order a ”hong shao”), this had a cleaner, pleasing taste that was still complex and appetising. The stock is said to be cooked over 20 hours, using beef bones and a secret blend of herbs.