I am curious to see how their neighbour Xing Ji Rou Cuo Mian compares and will check it out the next time I visit Bedok 85. Not surprisingly, the soup was robust, sweet, and very well-balanced! Drain and add mee pork to bowl. “My mother intends for me to take over the business in about two years’ time. I appreciated the fried garlic and pork lard which added extra texture and a greasy fragrance. Foodies will know that Seng Hiang has a well-known rivalry with neighbour Xing Ji Rou Cuo Mian over who was the original creator of the BCM soup. Get updates about the best spam fries and other delicious things in life – not spam. The “we” here refers to him and his friend, regular customer and now business partner Paul Ong (pictured). Like Andrew, 41 year-old Paul has a background in IT: he was an entrepreneur who made his money after selling off his IT services company. Plans to open their own eatery with an expanded menu — which could include Andrew’s mother’s “mean fried chicken wings and ngoh hiang” — are in the pipeline. Despite sharing the same name, Andrew emphasises that his town-side branch is pretty much an independent identity from his mum's stall in the east. “I am the operations guy who does things like inventory, ordering, and getting the POS system.” says Paul. Seng Hiang Bak Chor Mee 成香肉脞面 In the beginning, the stall sold you tiao (Chinese fried dough) and char kway teow, but switched to selling bak chor mee in the 1980s. Helming the little stall is a jovial, rosy-cheeked 44-year-old Andrew Tan who looks every bit the hawker stall towkay: except that his last position was as an IT division head for an MNC (he declined to name the company). Add in pork bones and chicken carcass and boil for a minute. And getting nine pork balls for a $4 BCM was really value-for-money! For real. Chill in fridge for at least 30mins. Located at Bedok 85 hawker centre (also known as Fengshan Market), Seng Hiang Bak Chor Mee is a stall famous for their bak chor mee soup. The noodles were soft but still springy enough to provide a nice chew. So I thought: why not take our bak chor mee outside of the east? Those seeking that extra punchy depth from ti poh (dried sole fish bones) might be disappointed because this bowl doesn't contain any, but the broth with a sweet garlic fragrance is still very pleasant. This creates a light bone broth that’s not lip-stickingly rich like Japanese tonkotsu, but with suitably robust flavours. “However, cooking remained my passion and I would help out at my mum’s stall and also cook for the family and try out different recipes during the weekends,” he shares. Soon Heng Pork Noodles is at 120 Neil Rd, Singapore 088855. “There aren’t many good bak chor mee to be had outside of the east, especially those made in this style. Add all ingredients into a large stock pot, add in 3.5L water. She’s the kind who rejects requests to review her food, and even for us to Geotag her stall. The handful of sliced red chilli added a feisty kick, but it didn’t make the dish overly spicy. By clicking Subscribe, I consent to Terms & Conditions. While I have featured the recipe for fish ball bak chor mee, this is the other version with stewed mushrooms, minced pork, pork ball, pork liver and sliced pork. The earnest-looking “COO” is also the guy who diligently responds to their reviews on Google and Facebook. When the family friend fell ill a few years back and decided to let go of the business, he gave the recipe — learnt during his apprenticeship — to Andrew’s mother. A tech guy cooking bak chor mee? Unless it’s fries. Singapore’s Best: Bak Chor Mee Soup Recipe 肉脞面 Minced Meat … Add 75g mee pork to boiling water, and 15g bean sprouts. It might not have as much kick as the more common dry noodle version with its sharp, intense flavours from the vinegar, dried sole fish and sambal, but it’s a comforting counterpart. However, when I reached at 6pm on a Saturday, there were only a few people waiting in line. The storefront was proudly plastered with plenty of food accolades that the stall has won over the years. The soup is made from a variety of ingredients like pork bones, garlic oil, minced meat, pork lard, and garlic. Miss Thailand? My BCM was ready in just 5 minutes! “At the kopitiam, the other stall owners look at you and go ‘huh?’ when you try to talk to them about installing a POS system. Authentic Bedok-Style Soupy Bak Chor Mee By Ex-IT Manager … There is also a dry bak chor mee ($4 /$5), though it is not as popular as the soup version. A worthy representation of the bowls from the “famous” stalls in Bedok, and a good option for those who work in the CBD. But right now, they are looking to expand into a “more modern environment, where people have a similar mindset,” shares Paul. Bak Chor Mee Soup $5. The waiting time for an order at peak hour is about 15 minutes for now. Even while he was working in the IT industry, Andrew would help out at his mother’s noodle stall every Sunday — as he still does now. Ever since then, she switched from selling nasi lemak to bak chor mee. Xing Ji Rou Cuo Mian is served in a bowl of tasty soup filled with the fragrance of minced pork and deep fried pork lard.

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