25 Nov '17, 12am

Good ol' bak chor mee in Tiong Bahru. Read more:

When I gave my noodles a good toss, the aroma from the lard was irresistible. The chilli sauce is moderately spicy, which is just right for many. The homemade dumplings, which have dried sole fish (ti poh), are really flavourful. The braised mushrooms are so soft and the gravy brings the noodles to another level. There’s just the right amount of vinegar in the noodles – you can taste the tanginess but the sauce is light enough such that you can taste the sweetness of the pork. I really loved this traditional bowl of bak chor mee with fresh ingredients! I probably would try the mee kia the next time round!

Full article: https://www.misstamchiak.com/sixties-minced-meat-noodles

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