Stumbled upon this minced meat noodle stall in a time capsule of a coffeeshop (71 Seng Poh Road) just across the road from Tiong Bahru Market. It’s coincidentally located in that same coffeeshop where Loo’s Hainanese Curry Rice can be found currently.
Why was this bak chor mee stall mention worthy? A few things that had gotten my attention. It looked really old like they’ve been around for ages. Their bowl of accompanying soup was light yet peppery and sweet. Couldn’t identify what was the base flavour but I’m presuming that it has something to do with the ingredients which they used that required boiling. I had almost finished that soup before I started on the noodles.
How was the bowl of noodles you might wonder? It was not too bad. The kind of "not too bad" that I wouldn’t mind eating if I was in the vicinity and they didn’t have a queue. There were only about four people ahead and it was a half hour wait. While they weren’t soft or soggy, their noodles didn’t have that firm consistency that I typically prefer. The taste was a little different from the usual flavour profile of bak chor mee even though the only thing I saw them adding was the chilli paste, vinegar and lard. Sure beats Hua Bee though.
But there's more! Those prawns were unexpectedly tasty. Imagine flavours of prawns and their sweetness coming through all the sauces. Not forgetting their minced meat dumplings which had dried sole in them, packing extra flavours from the desiccated fish.
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