Monday, February 27, 2017

Ah Kow Mushroom Minced Pork Mee : the decades old Bak Chor Mee

They started at the front of Thong Chai Medical Institute in 1945 before moving to Hong Lim Food Centre and is serving Teochew style Mushroom Minced Pork Mee, which is also known as Bak Chor Mee. Ah Kow, the founder, has since passed on the skills and the stall to the elder and fourth sons. These 2 brothers used to take charge of the stall together. The elder son would operate from Fridays to Mondays and the fourth son would do so from Tuesdays to Thursdays. They decided to go separate way after a dispute in 2000, the fourth son used to run a stall in Old Airport Food Centre but closed in 2014 as the rented stall was sold away by the owner. He made a come back in a coffee shop at Bukit Batok in 2016. Jon Cher, his son, left a message on my Facebook page to tell me about his dad's stall. 

I went on a weekday and was there slightly after 12.00 pm, there was no queue. The light of signboard was off and I actually thought they might have already sold out. The Auntie spotted me when I was standing in front of the stall. She raised her voice a little and asked the Uncle, "Why you did not on the light for signboard?" She then asked for my order. Their menu is similar to the other stall in Hong Lim Food Centre. You could choose between the $4, $5 and $6 for the Bak Chor Mee and between $4, $5 and $6 for the Teochew Dumpling Soup. I decided to go with the $5 portion Bak Chor Mee and the $4 portion for the Teochew Dumpling Soup. 

The smallest portion of Teochew Dumpling Soup came with 6 pieces of handmade dumplings which consist of minced meat and dried sole fish as part of the filling. It was in a lightly flavoured soup that has a hint of dried sole fish and with slices of mushroom in it. The soup tasted better as compared to the one served at the other stall at Hong Lim Food Centre, it was rather bland over there which I did not like.

I requested to have an extra amount of chilli added to my dry mee pok but I felt it was a bit too much till the extent that I could actually taste it in almost every mouthful. The amount of vinegar added has reminded me of Tai Hwa Pork Noodles at Crawford Lane. It was heavy thus rather overwhelming and added a sourish taste to the noodles. If I do go back, I would have to remind Uncle to go easy with it. It was served with ingredients such as slices of lean pork, minced meat, liver, braised mushroom, dried sole fish and dumplings, there was a total of 3 pieces of dumplings for the $5 portion. 

Though not the best but this is still easily one of the better Bak Chor Mee around.

Block 359 Bukit Batok Street 31 SINGAPORE 650359
Operating Hours: 8.00 am to 2.00 pm (Mon) / 8.00 am to 8.00 pm (Wed to Sun)
(Closed on Tuesdays)

No comments:

Post a Comment