The bowl of mee pok ($4) contained a medley of ingredients including bak chor, slivers of mushroom, fish cake slices and pork slices with two fish balls and two fish dumplings (herh geow) in the bowl of soup. Oh, and not forgetting the piece of prized tee po (flat sole fish).
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The mee kia is delightfully springy with a nice crunch but the star is undoubtedly their umami chili sauce made with pork lard, dried chili, hae bee and buah keluak. It had this alluring fragrance yet not too spicy.
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