Punggol Gan Mian (榜鹅干面) signature dry noodles ($3.50)!
Punggol Gan Mian signature dry noodles — mee kia with minced pork, fishball, fishcake slices, bean sprouts, mushroom and choy sum. $3.50.
Quick lunch — Punggol Gan Mian (榜鹅干面) signature dry noodles at $3.50. Sub-$4 bak chor mee style. 😋
What was on the branded plate ($3.50):
- A nest of springy thin yellow mee kia dressed in dark sauce.
- A generous mound of savoury minced pork in the centre.
- Two slices of fishcake and a few small fishball pieces.
- A small heap of mushroom strips (the Punggol Gan Mian signature) and bits of dried sole fish (ti po).
- A handful of bean sprouts for the green crunch.
- A bunch of blanched choy sum at the side.
- A side bowl of clear soup with floating egg ribbons and meatballs.
Punggol Gan Mian is the chain name (now multi-outlet across SG) specialising in this dry mee kia style — they’ve taken the bak chor mee formula and standardised it. Signature touches: mushroom strips on top (most BCM stalls skip this), generous minced pork, and the side soup with floating egg wisps.
For $3.50, this is genuinely cheap end of bak chor mee pricing in 2021 — most BCM stalls run $4-6. The mushroom + ti po combo is the upgrade that distinguishes Punggol Gan Mian from generic versions.
Mix everything thoroughly before eating so every strand gets coated. The dark sauce + vinegar profile is more on the sweet side than the sharp-vinegar Tai Hwa style.
Total: $3.50. Sub-$4 BCM-style.
Overall: 4.2 / 5. Noodles had right QQ bounce, minced pork was generous, mushroom strips were the signature touch. Reliable chain pick. 😍👍🏼
