Seng Kee Bak Chor Mee
Special Bak Chor Mee with EggI am very excited today to report on the newly opened Seng Kee Bak Chor Mee, the second best Bak Chor Mee (BCM) stall in the WORLD! (The best one we still haven't found).
Now there has been much discussion about the difference between Mee Poh Tar and Bak Chor Mee and there will be people who would stick out their necks to define the 10 different subcategories of Mee Poh. The way I see it, Teochew Mee Poh Tar is a spectrum of different varieties. On the one end, you have Mee Poh Tar, which strictly speaking, is just Blanched Mee Poh tossed in Chilli and Oil whith some Fishballs and maybe Fish Cakes thrown in. Bak Chor Mee is right at the other end of the spectrum, where there is the same Mee Poh, but where fresh sliced pork, liver and minced pork is cooked to order and added to the noodles. In between, some would have fresh prawns, fried wantons etc etc.
Let's start with the Pork Rib noodles. The noodles were QQ (Al Dente) and with a special secret black sauce which I really enjoy. The sambal chilli is also really shiok (more flavor then just plain hot). The Pork Ribs were stewed till the tendons have all become gelatinised and the soft bones nice and edible. 4.25/5
Next rave is the fried wanton (Keow). By far the best fried wanton I have eaten so far in Singapore. Crispy on the outside, a mixture of water chestnut, num zhor (fermented bean curd), mince pork, Ti Poh (Dried sole fish). I could just have a big basket of this and die a happy man.4.5/5 (The world's best is the one I had in Bangkok but this one is just down the road from my house)
Phwaaa Say! I have never tasted a soup this good that goes with Bak Chor Mee. Now this is the real STAR of Seng Kee. Its got fish maw, mince, egg, pork slices, seaweed. Man this soup is damn shioaaaaakadelicious! 4.5/5 (You would be hard pressed to find Fish Maw soup as good as this outside of a high class Chinese Restaurant! Don't compare with Buddha jump over the wall lah! This one might get him meditating very hard)
Specially selected dried scallop
Seng Kee has been in business for over 20 years (where have I been?) and have just moved over to the new location for 2 months. Mr Lee's trade mark is the way he makes lots of clanging noises when he is cooking his Bak Chor Mee.
Conclusion
This is one Bak Chor Mee stall that you really must try. The real stars are the Fish Maw Soup and the Pork Ribs Noodles! Kudos to the makangurus at the makankaki forum.
4.5/5 I am a really happy Teochew Ah Hia today!
Seng Kee Mushroom Minced Pork Noodles316 Changi Road
6345 7561
Opened 8am to 4.30pm daily
6 comments:
love your blog, but can you do me one favour..put in the prices of the food as well. If i want to go makan somewhere u suggested i need to bring along enough money..otherwise kena wash plates
its best also to add in a map... for housing estate can find easily, but others?? with no. example.. 345 upper changi road?
Went there today had the fish maw mee kia ma chor mee! Its so super good! love the soup! excellent!!! will want to try their dry version tom or sometime soon!! love my dry noodles with lots of vinegar n chilli
Wow... loved your blog and all your food pictures make me drool... Keep up the good job while i take time to try out all the yummy food featured. It sure ruin my diet plan.....
I a supporter of this Seng Kee stall but sadly to say the standard has dropped and i recommend the stall at the Eunos Crescent Blk 1A.(The one Seng Kee was at PREVIOUSLY) The BCM Ming Kee Stall there is much better than Seng Kee nowaday. Almost the same but at cheaper PRICE!!!! and TASTIER!!!!!
I used to try it when the stall was still at Eunos Crescent and the boss did most of the cooking.
Recently went to their new outlet at Changi Road, standard has dropped very much as the mee not cook by the boss himself, but by the Chinese national worker.
Was indeed disappointing.
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