Operating since 1995 and formerly known as Ah Guan Mee Pok, this once-prominent stall has since consolidated into a single outlet in town.
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Chef Guan is known for noodles made according to his recipe, and a zingy gravy that incorporates 4 different types of vinegar along with soy sauce, pork lard, and chili.
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He also offers what is possibly the most 'atas' bowl of bak chor mee around, with options to add prawns, fish maw, eel, or abalone (prices go up to SGD $15+ per bowl). Previously they had options to add squid or scallops too. Pictured is the regular option though.
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The mee pok / wide flat egg noodles are slightly bouncy with a soft chew, and evenly coated with the gravy, which lends a sharp savoury sour spicy flavour.
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While there's no braised mushrooms or pork meat balls, they pair the tender minced pork with crisp lettuce, wobby soft Japanese style onsen egg, chewy pork and shrimp roll, and a pork dumpling.
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These lend a decent layer of vegetal eggy meaty sweet savoury salty flavours, decent enough.
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An unconventional and luxurious bowl, especially with the premium ingredients added.
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Bak Chor Mee
Guan's Mee Pok
@ Capitol Piazza, 13 Stamford Road #B1-55
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More details:
https://ivanteh-runningman.blogspot.com/2021/12/best-of-singapore-hawkers-bak-chor-mee.html