[CLOSED] Hosay Mee Pok (Bedok)

Mee pok cooked al dente served with plenty of fried beancurd skin for extra crispy texture.
The soup was tasty served with generous ingredients like scallops, dumplings, mince meat, clams , pork liver (I prefer if the pork liver not overcook)..
💰$6.
📍Hosay Mee Pok.
204 Bedok North St 1, #01-393.

Wasn't intending to dine here at the first place, but ended up here somehow after a failed attempt of having Dim Sum elsewhere. Must say that this was actually worth the detour (or even the trip); the Mee Pok here is well-executed considering the many elements that went into the bowl. Really liked how the noodles gave a good bite; pretty much "al-dente" whilst coming with a lot of goodies such as pig liver, pork slices, fried beancurd skin, minced pork and even clams for just $4.00. The sauce was great for the most part; a balance in between bring vinegary and spicy, while the clam is pretty fresh and a great addition. The inclusion of fried beancurd skin was a hit with me too; whilst being a replacement for the crispy pork lard, it's definitely less greasy than what it replaces — very delicious on its own. Would totally opt for the Signature Mee Pok next time; coming with even more goodies like scallops and prawn paste, it sounds pretty worth the price of $6.00 that it commands.

The attention to detail rlly blew me away. The best soup ive had in a long time. For the Noodles, theirs is specially made so that there's a good bite and wider than the usual Noodles. To it they add Minced Pork sauce(compared to just boiling soup at normal stalls), and a very fragrant oil mixture. The result was a bowl that wasnt explosive, but very distinct from other dry Noodle places(even those that make their own chili paste).

The soup was even more impressive, as it contains 2 sweet scallops, a generous portion of bouncy Minced Meat, perfectly cooked sliced veggies and a supremely flavourful pork Dumpling. The prawn paste was unfortunately too fishy though. However the soup itself was amazing. They add a ladle of their own seasoning sauce (综味？) so that each bowl is consistently seasoned, as well as Fish powder at the end. Rlly, rlly good and a must try.

I have to admit i came for haolaike and was a lot more blown away by this place which i didnt even knew existed

Personally I am amazed with their mee pok (a type of flat and yellow noodle) and one may wonder why their mee pok? The answer to this question is the width and ingredients used for the noodle. One key ingredient to highlight is the usage of Japanese flour without alkaline water and the customisation of the width to specification of 5.3mm which is why we noticed the al dente texture immediately after the first chew of it.
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We suggest that one should go for their signature mee pok (招牌面薄). The mee pok would be accompanied with a bowl of luscious broth which consist of generous ingredients such as scallop, clams, minced meat, prawn paste, pork liver, dumpling and fried fish stripe.
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After savouring their signature mee pok, we truly recognise that Ho Say Mee Pok has strives to prepare it’s dishes with perfection and yet with an eye for details.

#themodernlad