Tuesday, January 1, 2019

Da Sheng Minced Pork Noodle : my old favorite Bak Chor Mee

Bai Yong Sheng, 36, the 4th generation owner, started helping out at his father's stall since 15 years old before eventually taking over the stall, using a recipe from his grandfather that used to operate a pushcart. They used to be at Plaza Singapura from 1997 to 2012 then moved to Block 739 Bedok Reservoir Road before moving to this canteen at Ubi Avenue 1 in May 2018. He is serving the traditional Teochew style Mushroom Minced Meat Noodle, commonly known as Bak Chor Mee. Black vinegar, braised mushroom sauce, and lard are used as part of the sauce mixture in his secret recipe. He is hoping to provide better Bak Chor Mee using quality ingredients as the current rental is lower. 

There was a short queue when I came for lunch on the last day of 2018. When it was my turn to order, I decided to go with Mushroom Minced Meat Noodle and I wanted it with Chicken Chop. The friendly lady boss asked, "Do you want the $4.50 or $5.50 bowl?" I asked, "What is the difference?" She replied, "The $5.50 portion is served with 2 fried dumplings." I went with the $5.50 selection. She also asked, "Do you want it with chilli?" As I will be sharing it with my dining companion and he could not handle spiciness so I asked, "Is it going to be really spicy?". She replied, "Not really for normal spiciness." I wanted to give her $10.50 as it stated that Chicken Chop is available at $5 as a side order. She said, "It is only $7.50. I do not think you can finish it so just an added-on option will be good enough." While waiting for my order, I said, "I used to be eating this regularly when it was still at Plaza Singapura." She smiled and said, "That was 7 years ago." Yong Sheng looked up while cooking the noodles and gave me a smile when he overheard it. I used to have it for lunch and even dinner when working near Plaza Singapura more than a decade ago.

The noodles were cooked well, serving with ingredients like minced meat, meatballs, liver, braised mushroom and 2 pieces of fried dumplings. The amount of black vinegar was not overpowering and the level of spiciness is quite acceptable. The fried dumplings were quite tasty, they replaced the water chestnuts with turnip, it did not have the crunchiness though there was still a slight sweetness. It can be ordered as a side dish in 10 pieces for $5. I actually liked the nicely seasoned chicken chop.

There are also Chicken Chop Noodle ($5.50), Fried Dumpling Noodle ($4.50/$5.50), Teochew Dumpling Soup ($4.50/$5.00) and Fishball Noodle ($4.00/$5.00) on their menu.

My dining companion tasted the lightly flavored soup and said, "This is better than the Lotus with Pork Ribs Soup from Mei Mei Roast." And, he actually finished the whole bowl of soup later. 

I am a big fan of Bak Chor Mee and this is definitely one of the better bowls of Mushroom Minced Meat Noodle. 

Block 3014 Ubi Road 1 SINGAPORE 408702
Operating Hours: 6.45 am to 3.30 pm (Closed on Sundays)

No comments:

Post a Comment