Yong He Bak Chor Seafood Noodles

I am going to be oddly specific on how to experience a great bowl.
First, order number 2 with dry mee kia with chili and vinegar. The mee pok isn't as nice while the added prawns play a key role in elevating flavour later.
Second, take a small plate of black vinegar along with your tray.
Third, break the prawn head from the prawn and put it in the soup, slightly smash the prawn head.
Fourth, smash some of the pork lard to draw the oil out. Combine the oil, soup and the vinegar and mix the noodles.
Lastly, enjoy!

The mee kia is often AL DENTE (1 Q). The prawns are succulent (2 Q). The braised mushrooms are umami and bouncy (3 Q).
It's a QQQuality bowl of BCM. The bak chor and clams make no diff.
The BCM without these steps is above average, but with these little adjustments, will elevate it.

First meal of 2016 and hoping that every meal in 2016 would be as tasty as this! Nicely cooked al dente noodles tossed in a braised sauce (from mushrooms & pork belly) that we can't get enough of! Sweetness from the prawn, clams and abalone slices were great toppings and comes with a flavorful bowl of soup at the side!

Noodles tossed in homemade chilli sauce, and served with fresh prawn, clams and well braised mushroom sauce. The noodles were splendidly cooked, it’s springy, tasty, aromatic and of course, well larded.

Read more: http://www.misstamchiak.com/yong-he-bak-chor-seafood-noodles/

$5 will get you a bowl of springy, chewy noodles with prawns, clams and scallop! Worth it!
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