Seng Kee Mushroom Minced Pork Noodle (Ang Mo Kio)

The fish maw noodle from Seng Kee Mushroom Minced Pork Noodle Stall at the light industrial park is a delightful surprise.
Despite its unassuming appearance, the dish delivers a rich and flavourful experience.
The noodles are perfectly cooked, complementing the tender fish maw that adds an exquisite texture.
It's a hidden gem worth trying for anyone seeking comfort food with depth in taste.
Only $13 a bowl.

This never disappoints. I guess the magic of the soup is the liver flavour, which makes it rich even though I don't take innards. When I observed the uncle owner cook this, I wondered how a process so simple can yield something so heavenly.

Located in a hawker center smack in the middle of a light industrial estate in Ang Mo Kio, parking is a problem, especially during lunch. So I feel this hawker center is mainly catering to staff working in the industrial estate.

I arrived at 10.30 and ordered a standard bowl of dry mee kia for $5.50. Asked for lard bits because there were none in the teaspoon of lard oil added.

The mee Kia was a failure. Not al dente or springy, it was borderline soggy. The chilli sauce was also not spectacular, lacking in heat and flavours. The three pieces of sliced pork and liver were okay, not over cooked. The few slices of braised mushroom were sweetish. Wouldn’t mind them if the chilli sauce was either more tangy or savoury. Be aware that the portion of noodles is very small. So please consider to pay extra for extra noodles. The extra lard bits did help to add more flavours to noodles that was otherwise unremarkable.

I would have written off this bowl of minced pork noodles if it wasn’t for the soup. The very first spoonful brought a burst of flavours. Umami and smokiness coming from the Tee Por fish, plus the robust flavours of pork. I think the owner knows how much his soup is valued because there is a sign at the stall asking for extra charge if you ask for extra soup.

Great soup but not enough to entice me to come again.

The wildly popular Seng Kee 𝘣𝘢𝘬 𝘤𝘩𝘰𝘳 𝘮𝘦𝘦 has a second outlet at Ang Mo Kio Industrial Park. Good news, because there are hardly any queues here; I once queued almost an hour at its original stall in Serangoon Gardens. Even better news, the original chef is stationed here, with his kids running the original stall.

Those in the know will order the soup version because the best thing about Seng Kee is its stupendously scrumptious soup boiled with pork bones and dried sole fish. The 𝗠𝗶𝗻𝗰𝗲𝗱 𝗠𝗲𝗮𝘁 𝗡𝗼𝗼𝗱𝗹𝗲𝘀 ($5) came with all the typical bcm ingredients like minced pork, sliced pork and pig's liver, but my favourite item remains the braised mushrooms. Beautifully braised, they were juicy and flavourful.

Despite being out of the way, I'd come here for my @sengkeebcm fix in the future because it saves me at least 30 minutes of queuing time.

𝐒𝐞𝐧𝐠 𝐊𝐞𝐞 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐌𝐢𝐧𝐜𝐞𝐝 𝐏𝐨𝐫𝐤 𝐍𝐨𝐨𝐝𝐥𝐞
Blk 5023 Ang Mo Kio Industrial Park 2
Singapore 569526

There are only two items on the menu - Minced Meat Noodles and Fish Maw Noodles, both available in soup and dry versions

Read more: https://www.misstamchiak.com/seng-kee-mushroom-minced-pork-noodle/

PSA!!! Serangoon Gardens’ Seng Kee Mushroom Minced Pork Noodle has a new outlet in Ang Mo Kio. Uncle will be cooking here while his son-in-law will be helming the Gardens outlet. Popped by early this morning to get a bowl to start the day! Always enjoy the tender pork slices and pork livers, as well as the depth of the accompanying soup made with dried sole fish. My favourite’s still the soup mee kia cause of the not-as-punchy chilli sauce in the dry version here - will be coming by again soon for the soup!

📍 Seng Kee Mushroom Minced Pork Noodle
5023 Ang Mo Kio Industrial Park 2
Singapore 569526
🕢 7.30am to 1.30pm Mondays to Saturdays