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2013-05-26
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Visit :http://www.dairycream.blogspot.sg/2013/05/teo-chew-street-bak-chor-mee.html for Full Review and PicsDo you like Bak Chor Mee? I enjoy the dry meepok version with lots of chilli and black vinegar. I don't remember queuing at least 25min for a bowl (except for Tai Hwa) and I guess this stall has broken the record. Why the queue? Because the uncle prepares bowl by bowl, from boiling noodles to the meat. And after each bowl, he cleans his working table with the super water jet hose. His wife
Visit :http://www.dairycream.blogspot.sg/2013/05/teo-chew-street-bak-chor-mee.html for Full Review and PicsDo you like Bak Chor Mee? I enjoy the dry meepok version with lots of chilli and black vinegar. I don't remember queuing at least 25min for a bowl (except for Tai Hwa) and I guess this stall has broken the record.
Why the queue? Because the uncle prepares bowl by bowl, from boiling noodles to the meat. And after each bowl, he cleans his working table with the super water jet hose. His wife takes the order.
So speaking of the taste, it is lighter, less salty or sourish than most outside. It could be personal preference but I think more splashes of vinegar and chilli would do some magic. The folks find that both the mee pok (thin yellow noddles) were undercooked--perhaps due to the rush in cooking, but the springy bite suit my liking.
The best part of bak chor mee I look forward to is always the pieces of crispy flat solefish 扁鱼 and pork lard that impart fragrance to the noodles ($4). So conclusion, is it worth the queue? Yes if you have time. If not, I think you may want to skip it and go to other places.Visit :http://www.dairycream.blogspot.sg for Full Review and Pics
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