Bak chor mee ($3.50)!
A bowl of bak chor mee: mee pok in tangy chilli-vinegar sauce with sliced and minced pork, fishcake and crispy ti poh, with a fishball soup. $3.50.
A mid-week hawker lunch: bak chor mee for $3.50. 😋
What we had:
- Bak chor mee: mee pok in a tangy chilli-vinegar sauce with sliced pork, minced pork, fishcake and crispy ti poh, with a fishball soup on the side
Bak chor mee lives or dies on the sauce, and this had the sharp vinegar lean I love. The flat mee pok noodles came tossed in that tangy dressing of black vinegar, chilli and pork lard, the vinegar giving it a bright, sour edge that the milder wanton mee sauce does not have. Cooked to a good springy chew and well coated.
The toppings were the usual lineup done well: savoury minced pork scattered through, a few slices of lean pork on top, springy fishcake, and crucially a generous scatter of crispy ti poh (fried sole fish flakes) that add a salty, umami crunch. The clear fishball soup on the side is the palate cleanser, light and savoury, to sip between mouthfuls of the tangy noodles.
Toss it all so the sauce coats everything, and it eats sharp, savoury and very satisfying. Honest value at $3.50.
Overall: 4.1 / 5. 😋👍🏼 Springy mee pok in a sharp chilli-vinegar sauce with crispy ti poh and a clean fishball soup. Would re-order.
