Famous Eunos Bak Chor Mee
Blk 7 Eunos Crescent, Hong Lee Coffeeshop (Map) 6am – 7.30pm Daily
Ler Jie Wei is a fifth generation hawker offering the traditional soup style bak chor mee, and in honour of his great great grandfather, 陈联福 (Chen Lian Fu) who founded the stall in 1920s. There are now over a dozen stalls in Singapore serving this style of bak chor mee either by descendants of the family line, or former workers. It's a simple, humble old school dish that pack layers of umami savoury flavours with springy noodles like a good Japanese ramen. The fresh minced pork below is blanched with pork bone soup laced with tee poh (grounded dried sole fish boned), followed by the softly crunchy noodles, wantons filled with minced pork and more tee poh and then topped with lard and lard croutons. You add fish sauce if you like, with dashes of , vinegar, stall made fried shallot, and aromatic shallot oil to take it to the next level. If you want a “dry” chilli version, they also serve the noodles tossed in their excellent stall made sambal.
High Street Tai Wah Pork Noodle 531A Upper Cross St #02-16, Hong Lim Mkt & Food Ctr (Map) 7am – 2.30pm Mon
This is the brother of Tai Hwa (see the subtle name difference) and they hold up that great tradition in no less a way. The subtle difference in taste is noticeable only to the aficionados and the hard-core regulars. Their black vinegar sambal has more of an umami edge and hence calmer (which some like) and their dumplings are meaty, crunchy and very moreish. The noodle employs a not-so-easy-to-learn blanch and flick technique. The liquid flies off the blancher leaving just enough moisture to marry up with the sambal vinegar sauce. The third generation is already helming the brand and we sure are glad there’s sustainability
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