Sunday, November 29, 2020

Authentic Chai Chee Bak Chor Mee : based on a 97 years old recipe

We decided to drop by when happened to be in the vicinity. Mr Tan Poh Chye, 65, was there, he used to run Tian Nan Xing Minced Pork Noodle, a hawker stall at Block 511 Bedok North before he handed it to his son and retired. His grandfather started the trade in 1923 before handed it to his father, then to him and he passed it to his son. It has been around 97 years and they are still using the same recipe. As reported in this article, he met David Tan, the owner of this coffee shop and also a fan of his Bak Chor Mee. He was encouraged by him to set up this hawker stall to pass down his skills. 

The menu consists of the soup version ($3, $4, $5) and the dry version ($4, $5, $6). I ordered the $5 portion of Mee Pok Soup and $5 portion of Kway Teow Dry. I was recommended to try their Fried Dumplings (8 pieces at $4), they called it 满载而归 as it is served in a boat-shaped bowl. I paid and given a buzzer for collection later. 

My dining companion tasted the Mee Pok Soup and said, "It tasted like the typical Chai Chee Bak Chor Mee and of the same standard." He continued to say, "The meat dumplings are good though the meatballs are pretty average. The pork bone  broth is quite tasty." 

The Kway Teow did not leave an impression. It tasted just average and the sauce did not quite stand out. Those pieces of fried lard were over-fried and it has got a slightly burnt taste. I will just stick to the soup version if I do come back. 

My dining companion took a piece of the fried dumplings and said, "This fried wanton tasted different from the soup one. It did not have the taste of dried sole fish. I wonder why they did not use the same dumpling for deep-frying." Those fried wantons were served with a dipping sauce, I could tell it is a mixture of mayonnaise and something else. My dining companion said, "It could be Sriracha Chilli Sauce and Mayonnaise." I only found out later that it was a mixture of mayonnaise and mala sauce. The dumpling is the same as the 2 pieces of fried dumplings that were served with the Kway Teow though of a different shape. 

We were curious enough to try the Salt Baked Kampang Chicken ($22.90). They do not make them and it happened to be their first day selling it. There is an indication on the banner that it is "Singapore Best Salt Baked Kampang Chicken".

When eating it, my dining companion said, "The breast part is small which is a telltale sign of a Kampang chicken." It was wrapped in 2 layers of baking paper, the first layer was quite burnt.  

The meat was firm with a distinct herbal-ish taste and a slight saltishness. I did not eat enough of Salt Baked Chicken to know whether is this indeed the best in Singapore but I quite enjoyed the taste. 

Do drop by to give your support if you happen to be in this part of Singapore. 

Block 83 Macpherson Lane #01-263 SINGAPORE 360083
Operating Hours: 8.30 am to 8.00 pm (Daily)



    I found this a while back but didn't tell you cos you seldom dine out nowadays.

    Everything they sell is quite good.

  2. You need to go try the Mad Chacoal.

    Its really good. Better than El Carbo. You can really taste the charcoal flavor.

    No excuse for you since its in AMK.

  3. You need to try this also. There are 2 outlets. I went to the KA center one, they opened for 2 weeks only.

    The soup and noddles are very good. The broth is full of flavor and the noodles are tossed in a frangrant chili sauce. They also have a tangy chili sauce for dipping as well.

    The fish and teochew dumplings are so so.

    Go before they become famous.

  4. I stumbled on something new again today. I had the pan fried sea bass with mash potato and coleslaw. The mash actually had real potato bits in it. I ordered take out. I think I'll be back for dine in. The presentation looks good.

  5. Thanks for all the recommendations. I will try when in the vicinity.

  6. Another new discovery today.
    Young hawker but his stuff is good.

    The char siew is like HK style but he uses pork belly.

    The roast pork has crusty skin.

    Duck is okay.

    He uses braised duck sauce for the rice.

    Impressive to churn out this quality food at his age.

    1. This look good. Where is it as no address stated on their FB?

    2. Ayer rajah food center. Opposite the joo chiat prawn noodle soup stall

    I went to eat the French food again. There's a cai pu kampung chicken rice too. But I didn't try.

  8. Someone mentioned that Lao Gu Ban is owned by Ah Hoe mee pok.

    1. I have a good reason to believe so as there are certain similarities.