Like fettucine (its 'flat pasta' cousin) mee pok tests the skill of the chef as well as the quality of the supply. How QQ or ala dente can it be, depends on these two factors.

I think that the necessary zing in bak chor mee is provided by the black vinegar, but the careful balance between this, lard oil, and other seasonings is critical so that the mee pok becomes delicately flavoured, rather than drowned in sauce!