Followed this stall for over 15 years, since the time they were at Eunos. Now with 2 stalls; the more prominent one in Serangoon Gardens and another in Ang Mo Kio, the legend of Mr Lee's 'tok tok' cooking technique carries on.
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What makes this place stand out are the robust flavours of both gravy and soup versions, pairing nicely with the springy soft texture of the mee pok / wide flat egg noodles.
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The gravy is thick and decadent, rich with earthy salty savoury flavour enhanced with pork lard, while the spicy notes are mild.
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The pork bone soup is rich and full-bodied, probably the most strongly flavoured of pig's liver, carrying an earthy savoury sweet mineral taste. The premium version is enhanced with fish maw and egg, giving it a strong depth of flavour.
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The minced pork is fresh and meaty sweet with a light chew, while the tender slow braised mushrooms have deep earthy salty savoury flavour.
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A bit expensive for the portion size, but it's an all-round reliable quality that's delicious.
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Bak Chor Mee
Seng Kee Bak Chor Mee
@ Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way #01-37
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More details:
https://ivanteh-runningman.blogspot.com/2021/12/best-of-singapore-hawkers-bak-chor-mee.html
Is been long time since my last visit here, was a unfortunate trip that time as this stall was closed at that time.
After hearing they are closing in March this year for renovation, I decided to make my long trip to taste their noodle soup.
For $11, indeed a decent and sinful soup because the taste has been mixed with fish maw and pork.
It was tasty but be prepared to get thirsty after. Generous portion of ingredients inside including the fish maw, pork and mushroom.
I had the fish maw noodle soup which this stall is famous for. It comes in two sizes, $11 and $13, and I got the $11 one. I loved the huge soft chunks of fish maw. There’s also pork liver, mushrooms, minced pork and a few cabbage leaves. Unfortunately I didn’t really like the soup. Yes it is cloudy and eggy, but it is also loaded up with an overwhelming amount of MSG.
This bowl of bcm right here packs a crazy punch! Super flavourful and filled with ingredients! Liver, seaweed, minced meat, pork slices, mushroom, fried fish, pork lard, YOU NAME IT! The soup is so rich and thick, it almost feels like I’m eating a bowl of ramen! The fish maw soup is also Super shiok! Not the cheap kind of fish maw! 10/10!!!!!!!!!!
After coming to Serangoon Gardens a couple of times to see this stall closed, I am in luck.
While the dry Bak Chor Mee was more ordinary, it was really the soup ($11/$13) version that people enjoy more. Flavourful with the slight tinge of bitterness coming from dry sole fish.
The fish maw, cooked soft and till it absorbed quite a bit of the flavours, was the highlight.
Which is your favourite soupy Bak Chor Mee in Singapore? #DFDHawker #DFDNoodles
We feel that this is really as good as what we would called Singapore style ramen, expect that you get rich fish maw broth instead of pork or chicken bones. Unfortunately, it does require some luck to get our hands on this bowl from Seng Kee as its opening hours can be quite erratic. Not to mention be prepared to brace yourself for the long queue as well. Now, long weekend begins!
Umami
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Fish Maw Soup, Fish Maw Soup with Noodles: $10/12
(The $12 one comes with a full piece of fried sole fish!!)
First sip of the soup would hit you with the sweet &savoury scent of the sole fish! It's deeply infused into the soup, alongside about 3-4 thick pieces of fish maw, egg, pork slices, minced pork &liver. This is sooo satisfying and imo, goes best with kwaytiao in it! Sad that they ran out of it when i visited on a Saturday afternoon.
Their meepok dry was clumpy and texture wise wasnt great. Tai Hwa's noodles + Seng Kee's soup would be out of the world thou!!
