This modern bak chor mee (minced meat noodles) joint, even in a newly renovated coffeeshop, stands out with its brightly lit stall front adorned with emerald green and gold motifs. It dishes out bowls in record time, almost like a well-oiled machine. Shopping here may be a little overwhelming as they’ve got quite a wide selection of noodles, from humble classics to elevated fusion bowls such as Japanese tonkotsu and Sichuan mala.
But consider us purists as we went for the original pork noodle ($4.30). Glistening, springy egg noodles, checked. A balanced between spicy, savoury and vinegary, checked. Tender clean tasting slices of pork and liver, checked. All’s not without helpings of the inimitable crispy pork lard. These are make or break factors of any good bowl of bak chor mee. For a "gimmicky" bowl to have all this – it’s brow-raising, if you may.
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