Bak Chor Mee

Bak Chor Mee

Featuring Guan's Mee Pok (Capitol Piazza), Jin Xi Lai (Mui Siong) Minced Meat Noodle, Famous Eunos Bak Chor Mee, Tai Hwa Blk 466 Crawford Lane, Li Yuan Mee Pok, 58 mince meat noodle @ Tm Jurong market & food centre, Ah Lim Jln Tua Kong Mee Pok, Original Ah Hoe Mee Pok - 阿和麺薄 - Food Stall
Wilson Foo
Wilson Foo

It’s been some time since I ate at this stall, so I thought I should check it out during this P2HA period and see how their takeaway mee pok fares.

Ordered the standard mee pok with chilli and one without. Both with added vinegar. And another mee kia with chilli and added vinegar.

First of all, I wish to comment on their process of packing your takeaways. Say you wanted to add chopped scallion or chillies into the container. Well you can’t do that easily because you’d have to bring the plastic carriers to the side table, reopen the tied plastic carriers, open the containers one by one and then add them in. The default mode does not have an option for chopped scallions. Or chillies.

Also the plastic containers for chilli sauce (which is one of their biggest draw) the covers don’t fit very well. One actually leaked on my way back and nothing was left.

And finally, the ubiquitous soup that accompanies dry noodles, you must request for it. Instead of individual packet, a big bag is used and you apportion the soup yourself. About half a bowl for each serving of noodles.

The noodles themselves were not al dente, closer to soft. Clumps were found in the Mee Kia because it was not properly dispersed before blanching. The chilli sauce in noodles was not very spicy. Soup tasted sweeter than what I remembered. So does the braised mushrooms, very sweet. Overall, without the added vinegar, it would have been a very sweet bowl of soft noodles.

I’ll come back for a tasting after this soft lockdown, just to reconfirm if the standards have really dropped.

There’s Guan’s Mee Pok and Ah Guan Mee Pok, too confusing for me. This stall moved from Food Republic in Capitol to their own small outlet. Noodles al dente. Chilli sauce piquant and spicy. The dumpling is different. A few small pieces of lard. Acceptable.

Will come back only if I am in the area.

Ordered dry mee kia with chilli. The noodles were not al dente enough, even soggy. Chilli was also not spicy enough. Soup had a strong taste of MSG. Cheap though at $3.50 per bowl.

Not coming back soon.

Many reviews put this against the Jalan Tua Kong Lau Lim stall. Don’t it’s not even Bak Chor Mee. At lunch time, just a small sprinkling of customers. Noodles were soggy and not al dente at all. Chilli was also not spicy nor fragrant.

Not coming back.

This stall is often mistaken with Li Yuan Mee Pok. Little wonder because the noodles are cooked almost the same way and there is some history between the two stalls. This one is manned by a local Chinese and has added grilled fish whereas the other is manned by a Japanese couple. I like this one better although judging by the length of their queues, both have a strong support base of patrons.

Noodles are always cooked al dente. The mock abalone goes very well with their special chilli sauce. Their fish dumpling (Yu Jiao) tastes more umami than Li Yuan.

I’ll be back for sure.

It’s been 18 months since I last patronised this Michelin BCM. This time I only queued for 1 hour even though I arrived at 10.30am same as the last time when I queues for 1 hour 54 minutes. Still the best BCM in Singapore in my opinion.

I’ll be back, but not anytime too soon.

Arriving just before noon, the queue was 8 in front of me. Ordered a large portion of dry mee kia for $5 with chilli. And dosed it with a potent amount of vinegar. Serving came with loads of minced meat, sliced pork, liver and lard. Can’t say the noodles were exactly al dente but overall, shiok!

Even at 10.30am, I had to queue for 30 mins. The noodles although springy, was nothing to shout about. Indeed the fried shallots taste like those supplied in bulk and there wasn’t a single piece of lard to be found. But the liver! OMG! Thick slices of succulent liver firm, even crunchy on the outside, but moist and soft on the inside. Forget the meat balls as well.

I’ll be back.

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