Got to learn about the existence of Dong Sheng Bak Chor Mee 东盛肉脞面 whilst scrolling around social media — these folks have recently opened their doors within the Sultan’s Kitchen food court at Sultan Plaza. These folks had taken over the stall unit which was previously occupied by Fat Cat; a stall that serves up Sarawakian cuisine which has recently made its move out of Sultan’s Kitchen and into another coffeeshop in Bedok. As what one would expect from its namesake, Dong Sheng Bak Chor Mee does specialise in its local-style minced meat noodle offerings; they also do serve up Fishball Noodles, Laksa, Kway Teow Soup and Scallion Oil Noodles whilst also serving up a variety of Snacks that one can add on to the bowl of noodles that they had decided to go for.

We went for the Signature Bak Chor Mee during our visit to Dong Sheng Bak Chor Mee; Dong Sheng Bak Chor Mee does not describe the elements that are included in their various dishes, though it can be observed that the Signature Bak Chor Mee does come with fishcake, pork slices, pork balls, minced pork, crispy pork lard, lettuce and braised mushrooms — Dong Sheng Bak Chor Mee does allow its patrons to choose from a variety of noodle types for their bowl of noodles such as that of Mee Pok, Mee Kia, Hor Fun, Thick Rice Noodle, Thin Rice Noodle and Yellow Noodle. We found ourselves opting for the Mee Pok, whilst also specifying our order to come with a mix of chili and vinegar for its sauce base. Giving the noodles a toss before digging in, we did like the consistency of the Mee Pok which carried a good bite and was springy — the noodles also come laced in the sauce mix that came with a good balance of savouriness and tanginess; not too vinegary, whilst it does come with a light hint of spiciness that should still be manageable for those whom are tolerable to slightly lower than moderate levels of spiciness. The pork slices and minced pork do seem pretty fresh; void of any undesirable porky stench whilst they were easy to chew through and came with a slight sweetness; the crispy pork lard delivering a crunch while the braised mushrooms came with a bounce, earthiness and a tang.