Chef Aun of Bar Cicheti, an intimate Pasta & Wine Bar in Chinatown, is our new Makan Kaki and this down-to-earth, self-confessed heartland guy says while he’s trained extensively in Italian cooking, especially with wood-fired pizzas and pastas, his personal tastes remain firmly in Asia. He loves Chinese food, especially dishes with a good smoky wok hei (breath of the wok). He popped by the Gold 905 studio this morning to chat about the two kitchens he’s in charge of (Cicheti in Arab Street & Bar Cicheti in Jiak Chuan Road) and also to tell us more about his favourite MEE POK!
- Click here to listen/ download podcast of Chef Aun talking about Bar Cicheti (Part 1).
- Click here to listen/ download podcast of Chef Aun talking about Bar Cicheti (Part 2).
- Click here to listen/ download podcast of Chef Aun’s Bak Chor Mee recommendation!
Chef Aun keeps returning to this stall in Opal Crescent for his Bak Chor Mee fix because he says their noodle texture is different and outstanding. They know how to cook them just right. Whether it’s Mee Pok (broad flat noodles) or Mee Kia (thin noodles), MacPherson Bak Chor Mee never serves noodles that are under or overcooked. Take it from a chef who makes pasta from scratch every single day – Chef Aun knows his noodles and these are al dente perfection!
Another outstanding feature of this stall is their broth. You can literally see a whole chicken in the pot, along with a bag of their secret herbs, spices & seasonings brewing in there! Make no mistake, this is no insipid water + MSG soup, this is chock-full of quality stuff!
Your dry noodles usually come with a side bowl of this tasty soup, but if you order their Xiao Wan Mian, then your bowl of soup, cloudy with meaty goodness, also comes with minced pork and sliced pork and a raw egg cracked in – SUPER YUMMY!
But for Chef Aun, he is most satisfied with a bowl of dry Mee Pok, tossed with chilli, vinegar and a soy braising liquid. The perfectly toothsome noodles are strewn with stewed mushroom, fish cake, meatballs, liver, sliced pork and minced pork that gives this dish its name. But the piece de resistance has got to be the garnish of crispy lard for extra rich flavour and crunchy texture!
Served up by an affable uncle with a ready smile and located in a nondescript coffeeshop on the corner of Serangoon & Opal, this stall feels like a place from another era. Indeed, it reminds Chef Aun of his childhood days growing up in Malaysia. So if you want a bang-on Bak Chor Mee (or fishball noodles – they have this too) that’s perfectly al dente, you’ve got to pay this place a visit – it’s a must-try!
Macpherson Minced Meat Noodle (Bak Chor Mee)
1 Opal Crescent S(328396)
Kim San Leng Coffeeshop
Open: 7am – 2pm (closed Tues)