Premium bak chor mee at Tai Hwa style ($8)!
Premium dry bak chor mee — mee pok with minced pork, sliced lean pork, pork liver, ti po (fried sole), meatballs, dumpling, scallions, vinegar-chilli sauce. $8.
Treated myself to the premium $8 bak chor mee at a queue-worthy stall — the Tai Hwa-tier hawker version. 😋
What was in the bowl ($8):
- A bed of mee pok (flat egg noodles) tossed in dark vinegar-chilli sauce — pooled at the bottom, sharp-sour, slightly sweet from black vinegar.
- A generous pile of minced pork across the centre.
- Three slices of fresh lean pork — barely-blanched, still tender.
- Two slices of pork liver — properly cooked just past raw (still soft, not chalky).
- Two thick triangular pieces of ti po (deep-fried sole fish) — that signature crispy-sweet topping unique to old-school bak chor mee.
- Three bouncy pork balls lined up at the bottom of the bowl.
- A handful of boiled wantons (the yellow square ones).
- A scatter of chopped scallions for the aromatic finish.
- A side bowl of clear pork bone soup with floating wontons.
The $8 price point gets you the upgraded version — ti po, liver, wantons all included. Standard $4 versions cut all those. The mee pok was the right QQ chewiness, vinegar level was sharp without overpowering, ti po stayed crispy until the very last bite.
Total: $8. Premium hawker pricing for the full Tai Hwa-style spread.
Overall: 4 / 5. Solid premium bak chor mee — every component executed properly. Slightly more vinegar than I’d choose but that’s personal preference. Worth queueing for occasionally, not weekly. 😍👍🏼
