Since World War II in 1945, Soong Kee restaurant in Jalan Silang has been famous for its Hakka noodles, topped with beef or pork minced meat sauce and served with a bowl of beef ball soup. Beside mixture of beef and pork, the ground pork is also sauted with garlic and black soy sauce. This keeps the patrons coming back for more and on top of that their own created chili sauce is also an attractive to a lot of people who patronise the stall. Today, it is operated by Mr Siew Wei Han, the son of the founder who maintains the same quality in taste especially its trademark beef balls that are springy and smooth.
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