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Telephone
84390434
Introduction
<BR>Seng Kee Bak Chor Mee offers succulent bowls of Bak Chor Mee and Fish Maw Soup, with a rich soup base churned out from hours of simmering with pork bones and generous ingredients.
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Opening Hours
Today
07:30 - 15:00
Mon
Closed
Tue - Sun
07:30 - 15:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Instead of going for bak chor mee, I tried their dry pork ribs noodles. The sauce is the same as bak chor mee, just that instead of getting bak chor and pig's liver, you get tender and soft pork ribs. I find their soup very very thick. Some people would not like it very much.
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See my full reviews & photos at = http://chefquak.com/2014/11/20/mediocre-bakchormee-seng-kee-胜记-serangoon-garden-food-centre-on-19nov2014/we went to serangoon gardens food centre on 19.11.2014.there were 3 bakchomee stalls, but i managed to confirm with my friends on whatsapp that it was seng kee (胜记) bakchormee. this the stall that moved here from changi road (as mentioned by previous reviewers) where the guy used to clank his wares (no longer since he moved here).actually the many whatsapp messages & feedback were quite negative, especially regards the S$9 fish maw soup (very watery & diluted), but since we had not tried before, we decided to go for bakchormee rather than other food. there was no queue at 12pm on a wednesday & i was able to pick up my 2 bowls of S$4 bakchormee immediately (i was not going to take the S$9 fish maw soup after those feedback). after me though there was a queue of about 4 to 5, and the only one of the 3 stalls to have a queue.that should have been promising, however the results were very disappointing. i would say the bakchormee was totally mediocre, can probably get same or better from any coffeeshop or hawker centre.for us, the main failure was the chilli. i went to ask for more chilli. chilli looked potent but it had no taste no kick. my wife’s mee kia (thin noodles) was still qq, my meepok was becoming soggy.the ingredients were quite good, with teepor (dried flatfish/sole) & her kilo (fish dumplings), mushroom sauce, liver, lean meat etc.the soup also looked promising, but the taste was again disappointing, whereas the soup at 6th avenue jalan tua kong meepok tar was so tasty.anyway, the whole experience was just “no shiok”. no comparison with 6th avenue jalan tua kong meepok tar or for that matter sunny fishball noodles also at 6th avenue, jalan tua kong lau lim meepok tar in bedok, tai hwa bakchormee at crawford lane, ming fa upper thomson etc.my friends told me on whatsapp later that the duck rice & 猪杂汤 is good here. will try them next time.
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Full review on http://dairycream.blogspot.sg/2014/10/seng-kee-mushroom-minced-meat-noodle.htmlFilled with the usual ingredients like the minced pork, braised mushrooms, pig liver, the bowl of mee kia dry $4 is an appetizing mix of flavours with a touch of acidity. What perks up this all-time favourite is the use of bian yu (sole fish), which makes the soup stock extra aromatic. Somehow the same flavours did not emerged as strongly for the bowl of Pork Ribs Mee Pok Dry $4 . But still, we love the tender flesh of the soft-braised ribs that is flanked by some delicate, chewy collagen. And of course, the crispy pork lard fritters will not be missed. Pork Ribs Mee Pok Dry $4Fish Maw Soup $4 was rather pedestrian and one can't get the soft runny egg because it has turned into a scrambled mess, entangled with the seaweed and minced pork. The queue wasn't as long Tai Hwa BCM but some may argue that the flavours were not as robust as Tai Hwa's. For me, I do miss the fragrant crispy piece of bian yu in the noodles, but I am satisfied with the well-balanced and not overly-salted taste of Seng Kee's version.
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The 'Mushroom Minced Meat Noodles' that they are serving over here are pretty interesting. For a start the soup itself come with a very interesting strong aroma and taste. Despite of the fact that we are 3 or 4 tables apart from the stall, we still can smell the strong aroma of the soup itself. From the taste and the colour itself, it's probably a mixture of vinegar and some special ingredients. Regardless of the ingredients used, the taste of the thick, non-pepperish and superb soup would most likely be one of the thickest and flavoursome 'Mushroom Minced Meat Noodles' soup in Singapore. The type of noodles that they are using over here are pretty interesting too. It's much more tangy and chewy than the common 'Mee Pok' noodles. As you mix everything together, it become a bit crunchy, a bit chewy, a bit of vinegar, in fact it's a mixture of different types of senses, which manage to blend together nicely and deliciously.
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I patronised their stall at Eunos before. It was quite good at that time. I am happy to find them in the new location. The uncle seemed to lost his passion in performing his noodle flipping technique. The taste of noodle is still okay. I ordered the $5 bowl with extra noodle and ingredients. The noodle got chewy texture and not over cooked. The ingredients also tasted fresh. Not a bad eat.
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