Monday, March 16, 2009


One of my favourite food cravings whenever I'm back in Singapore is a dish that is unique to this country - Bak Chor Mee - literally minced meat noodles. This dish created by the Teochew Chinese here is composed of al dente egg noodles tossed in a heady vinegar sauce and topped with a variety of minced pork, sliced pork, pork liver and meat balls.

Whilst this ubiquitous dish is literally available at every corner, ones that are worth coming back for are few and far between. Overcooked gluggy versions to greasy bland tasting types, this is a case where oodles doesn't necessarily mean good noodles.

Thankfully, my personal pick for a good bowl of bak chor mee can still be found at Tai Hwa Pork Noodles in the sleepy suburb of Lavender. The masterpiece here is composed of perfectly cooked noodles doused with just the right amount of piquant black vinegar, topped with fresh pork bits, including the incredibly addictive meatballs which are made on the premises. The pork bone broth is surprisingly rich yet clean tasting and is the perfect accompaniment to your bowl of bliss. Deceptively simple, bak chor mee is a testament to how simple things done well can be extraordinary.

Tai Hwa Pork Noodles
Block 466 Crawford Lane
Lavender (behind MRT station)


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