Upper Thomson is an area that I haven’t explored much and I’m glad that recent developments have allowed me to do so a bit more. We had brunch at Meng Kitchen where they specialise in bak chor mee ($4 per bowl). DC thinks this squares up as a top contender for #1 in his books, especially since we didn’t have to queue or wait long even. The noodles were nicely al dente, especially the mee kia. I liked the smoothness of the vinegar, seems like it’s a superior brand compared to the regular versions. I liked how generous they were with the dried sole, but would’ve liked the liver to be less cooked. Pink is the desired doneness, not tough and brown. The soup wasn’t too bad, a notch above the typical longkang jui (drainwater) that’s normally served nowadays.
Meng Kitchen 246B Upper Thomson Road
Open 24 hours
Next, we wandered round to Salted Caramel to get our fix of (guess what?) salted caramel ice cream. Accompanying it was lychee ice cream, which I felt was too grainy and hadn’t quite enough lychee flavour. The salted caramel ice cream in our double scoop ($5) was top notch, with an excellent smooth texture and just the right hit of salt. I like how you couldn’t actually pinpoint the saltiness, it was simply there to accentuate the sweetness of the ice cream. The strange thing about this ice cream is that the caramel flavour wasn’t that strong. Not every mouthful had the rich burnt sugar taste of caramel. If you told me it was cendol flavour, I would believe you. Still good despite the slightly flavour confusion!
Here’s a place DC and I are divided on. Obviously I like it enough to blog about it. This is a strange sort of bak chor mee/Teochew mee pok tar hybrid. It’s got all pork balls, minced pork and dried sole, plus there’s seaweed in the soup. But it also has prawns and beansprouts, so it’s a bit of a confused dish.
Here’s why we’re divided: the pork balls are run of the mill and the soup is but a notch above the usual dishwater. The chilli sauce is decent but nothing memorable. What I really liked was that the meepok was very well done. It was done perfectly chewy, neither soggy nor underdone. Perfect. I also liked the mushroom and dried sole always hits the spot for me. Thumbs up in my book!
Noi’s Mushroom Minced Meat Noodle
Teck Seng Coffeeshop
588 Jalan Datoh off Balestier Road
A friend introduced me to the bak chor mee at Crawford Lane. This is Tai Hwa, not to be confused with Tai Wah. Unlike Tai Wah, it is the only stall with no branches anywhere else.
We got there at 10.30 am and there was no queue at all. Apparently during the peak period, the queue would stretch the length of the coffeeshop. We were in luck!
This bak chor mee ($4 up) is probably the best all-rounder so far. The noodles were perfectly al dente, as was the balance of chilli and vinegar. I also really liked the thin slivers of deep-fried lard that delivered the highest crisp vs. calorie ratio. They were just the right size: thin enough to crunch nicely yet large enough to avoid once the guilt set in. The one piece of dried sole fish wasn’t enough and was slightly bland, but it’s a small quibble.
The sliced meat, minced meat, liver and pork ball were all spot on, tender and juicy. The only let down was the dumpling, which was too salty. My friend didn’t notice, so I guess it was just me being too sensitive. Either that the uncle didn’t mix the dumpling filling well.
Finally made it to the Bak Chor Mee at Bestway Building. We got there for a lateish lunch on Saturday afternoon. I was glad that we were spared the mythical 40-minute wait as there wasn’t much of a crowd this time. Everything else bar the drink stall was closed. Even though there were only two people ahead of us, our order took a while to arrive. The uncle takes his time with the noodles.
First up, I liked the taste of the noodles ($4 up) very much. The chilli was quite fragrant and the vinegar was very mellow. A bit more chilli and vinegar would have made it much better. There was plenty of dried sole fish and they were also generous with the toppings: mince meat, liver, dumplings and meatballs. The meatballs were also spiked with dried sole bits, giving extra oomph. I wasn’t too keen on the noodles. The meepok was too soft for my liking. I could tell on first sight that it was soft, didn’t even need to bite in to know. Try ordering their dumpling soup instead, it’s got all the good stuff and none of the overcooked noodles stuff. For noodles, Seng Kee is probably better.
Verdict: I liked the taste and the toppings, but the noodles were bad.
Tai Wah Pork Noodle
Meeting Point Food Court
12 Prince Edward Road
#01-16 Bestway Building (TV12)
Mon-Sat 9 am to 3 pm
Tel: 9163 6228