I had lunch today with foodie buddies at the popular bak chor mee stall at block 71, Seng Poh Road in Tiong Bahru (the same corner coffee shop where Loo's Curry Rice is).
There is always a long queue at Uncle Ah Chai's little bak chor mee stall during lunch. Uncle Ah Chai 亞財 makes every bowl of noodles meticulously. He cooks and assembles every ingredient patiently, so customers have to be even more patient 😝
It's worth the wait. I assure you 😄
Uncle Ah Chai and wife open the stall for business at 6:30am and is usually sold out by 1:00pm. The couple have been serving noodles for about 60 years.
Every component in a bowl of humble bak chor mee is important but the blended sauce is the soul of the dish (I think). There's sambal chili, soya sauce, lard, vinegar etc (every hawker has his/her secret blend).
Uncle Ah Chai's business card calls this "Sixties (authentic) Chaozhou Traditional Minced Meat Noodle".
Uncle Ah Chai has so much pride in plating every bowl of his bak chor mee so beautifully.
Yes, yes, when I tossed and picked up the mee pok, I recognised the aroma straight away. It's indeed the same aroma from a long time ago. The smell of lard... woo... .
The sauce has layers of savouriness with a bit of underlying spiciness and subtle sweetness. It is not the most punchy or intense sauce i.e. just right for many people.
The yellow ribbon noodles were soft al dente, leaning on the soft side - perhaps, because we took photos for like nearly 30 minutes 😝 But, even so, the noodles were still good and I finished everything in my bowl.
Our S$5 bowl of BCM had 2 thumb size shelled prawns each. The prawns were fresh and I could taste the crustacean sweetness in the meaty springy flesh.
I like these two slices of blanched lean pork. It's tender and has natural porky sweetness.
Everything else in the bowl was nice - there's pork ball, minced pork, fish dumpling, chopped spring onion and braised black mushroom.
The small bowl of soup that comes with the noodles was mainly mildly sweet i.e. tasty but not very interesting.
We shared an additional bowl of soup with more ingredients. There's fish maw, pork slices, fish dumplings, pork balls, greens and tee poh (dried sole fish).
The additional ingredients especially the savoury tee poh gave the sweet soup more balance.
👉 One of the better bak chor mee in Singapore. Has old school flavours and aroma. Fresh ingredients, cooked and presented with much pride by dedicated heritage hawker.
Restaurant name: Bak chor mee stall
Address: Blk 71 #01-49, Seng Poh Road, Singapore 160071
GPS: 1°17'03.1"N 103°49'55.9"E | 1.284186, 103.832194
Tel: 8301 1491
Hours: 6:30am to 1:00pm (Thurs off)
Non Halal
Date visited: 6 Oct 2017
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dishonest, there is no prawn. and the ingredients (minced pork, noodles, dumplings, mushrooms) and sauces not as nice as stated in the blog.
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