Bak chor mee has always been an understated Singaporean dish. At least it was until last year when Hillstreet Tai Hwa Minced Pork noodle become one of the first street foods to be awarded a Michelin Star! Suddenly, this beloved Singaporean dish which had never quite been a poster-boy for Singapore food is thrown onto the world stage.
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!
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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 […]
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Making fishballs isn’t easy. “Yeah right, tell me something I don’t know” I hear you say. But I am actually telling you from personal experience. Yes, I have tried to come up with a recipe for fishballs and so far, I haven’t been very successful. When I speak with fishball sellers, they all tell me […]