If you think Bak Chor Mee (minced meat noodles) is best served dry with sambal, think again!
This week, our makan kaki Seetoh challenged Denise’s preconception that mee pok tah is best, by introducing her to the classic, authentic Teo Chew SOUP version of Bak Chor Mee.
This is a dish that as Seetoh puts it, “afficionado Ah Peks” will queue an hour for, because it is so simple, so comforting and so delicious. The cloudy broth is rich with cartilage-and-fat-covered minced meat for extra texture and flavour, and the silky-soft dumplings are packed with meat and the piece de resistance, TEE POR. That’s deep fried, crunchy-crisp salted flat fish. Ground into a fine dust, this smoky, earthy, salty delicacy gives the bak chor mee soup an additional umaminess that’s hard to beat!
You’ve got to try it if you haven’t already!
58 MINCED MEAT MEE
Blk 58 New Upper Changi Road Food Centre
Open from 5.30am, but expect to wait even that early in the morning!
LISTEN TO YOUR MAKAN KAKIS AGAIN!