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2011-09-22
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I eat this whenever I feel like doing so - thrice a week? Cause I stay less than 1 minute's walk away wahaha. The queue is really horribly long during lunch time, thankfully my Mum's been a recognised regular, thus I'm able to skip the queue as well. I've never liked vinegar, until I ate this Bak Chor Mee. The boss is friendly, and he gets increasingly generous with his ingredients as you frequent regularly. I like the pig liver too as it's softer than usual, complimenting the unique taste broug
I eat this whenever I feel like doing so - thrice a week? Cause I stay less than 1 minute's walk away wahaha. The queue is really horribly long during lunch time, thankfully my Mum's been a recognised regular, thus I'm able to skip the queue as well. I've never liked vinegar, until I ate this Bak Chor Mee. The boss is friendly, and he gets increasingly generous with his ingredients as you frequent regularly. I like the pig liver too as it's softer than usual, complimenting the unique taste brought forward by the adding of vinegar. The best has got to be the soup. It is amazingly sweet and flavourful! The boss revealed to my mum that he uses 'dua tao gut' to boil it. ( sorry I don't know the English translation. ) Anyhow, this is probably the most unique Bak Chor Mee you can find in Singapore!
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