After the meepok is tossed in the sauce, it is topped with a generous amount of sliced pork, pork balls and minced pork. Then tender sliced Japanese style charshu which has been slow cooked for 5 hours is draped over the noodles and finally, in case you still haven't satisfied your need for pig, a generous amount of crispy pork lard is laid on top of the mountain of pork.
In my story of the Teenaged Japanese Mee Pok Girl, I mentioned that her dad, Naoji-san spent 6 months learning the art of Mee Pok from a local mee pok master. Since I enjoyed their mee pok so much, I just had to experience the master's kung fu for myself.
A very good bowl of bak chor mee made by a Japanese family. One one hand I am very glad that they have managed to master the authentic flavour of our bak chor mee. However, I must admit that there is a part of me which wanted to see bak chor mee that has been given that special Japanese makeover to bring bak chor mee to the next level. Perhaps this is something that our next generation Japanese Mee Pok girl might be able to do in the future? Let's wait and see!
Sixties Teochew Traditional Minced Meat Noodles: Old School is Best!
I have, of late been on a Bak Chor Mee renaissance. I do go through food phases, just like any other foodie and currently, I am again on my Bak Chor Mee phase. This latest food phase was inspired by the bak chor mee at this very stall which is my current favourite place to […]
58 Bak Chor Mee: Bak Chor Mee Chilli or no Chilli?
Every time I write about Bak Chor Mee, I can’t help but feel that it is one of the most uncelebrated of Singapore hawker dishes. I guess the problem is that you can find similar dishes in many other South East Asian countries and so it is hard for Bak Chor Mee to stand out […]
Fish Maw Soup Noodles $9 I have been an ardent supporter of Seng Kee Bak Chor Mee ever since they moved from Eunos to their own shophouse at Upper Changi Road. The owner, Mr Lee is your typical Teochew Ah Hia who would not comprise on freshness and quality of the produce he uses for […]
Chia Keng Kway Teow Mee: Arguably the Best Mee Pok Tar in Singapore!
Mee Pok Tar (Special) $5, Fishball Soup extra $3 I have been blogging for 5 years now and have tasted my fair share of Mee Pok Tar. I don’t know why it took me all this time to eventually try Chia Keng, but let me just say this; I have finally found a Mee Pok […]
Lai Heng Mushroom Minced Meat Mee: Why some stalls have queues?
Bak Chor Mee Having blogged so many hawker stalls over the last five years, I have come to the conclusion that there are many factors other than just good food that determine the success of any particular hawker stall. (But you knew that already!) I have come across many stalls that dish up really good […]
The ieatishootipost Polls: The Best Bak Chor Mee in Singapore is…..
We were supposed to nominate the top ten Bak Chor Mee in order to start voting. But we received 30 nominees from both our blog and facebook page and most of them were mentioned only once. There were a few that were mentioned twice but there was one runaway favourite with 12 nominations which was […]
Puay Heng Bak Chor Mee: The one that used to be at Capitol theatre
This Stall is Closed Have you ever considered that Bak Chor Mee is an uniquely Singaporean dish? Yes, you do find dried noodles with various types of toppings in Malaysia, Thailand and even China, but you don’t find the same combination of minced pork with stewed mushrooms, laced with a generous dash of black vinegar […]
Fans of Punggol noodles might be wondering where they relocated too after the re-opening of Kovan Food Centre. Well, they have just moved to the coffeeshop down the road……. in case you are really wondering. With so many good Bak Chor Mee around, it is getting harder and harder for me to say something interesting […]
Bak Chor Mee Soup $3.50 While I was on my Ramen Rampage, I couldn’t help but think that Ramen is after all a bowl of noodle soup and that there must be a local version of the noodle soup that can give you the same shiokness but for a fraction of the price. So I […]