Many like to make special requests when it comes to ordering their Bak Chor Mee at the foodcourt – more vinegar, more ketchup, less lard, more chilli, less soya sauce. “Auntie Mee Pok 多醋，多茄汁，少油， 辣椒多多，酱油少少…” The list goes on. Don’t tell me you are not one of them.
At this shop off Jalan Besar, you can be assured to have your bowl of Mee Pok just the way it comes, without any additional or less sauce, because it is done perfectly in that way for 11 years.
The sauce had been specially made, and kept distinctly dry so that the QQ mee pok would not be turn soggy. So don’t ask for extra ketchup!
Ah Guan Mee Pok ($3/$4) offered an atypical and appealing of mix of ingredients , unlike the usual minced meat, fish cake and miserable bits of mushroom. You would get that plus pork liver, lean pork slices, a prawn, scallop and even crayfish (for additional $3).
The scallop in its purplish shell was easily the highlight of the noodles.
Also, the noodles were so well- mixed such that each shred was lightly covered with the part-spicy, part-salty, part-vinegary sauce. I hated those versions where more than half the noodles would turn up clumpy and dry, such that soup had to be added.
The Mee Kia was also not the standard type, but one flat and thin, as though it was a third the breath of the usual Mee Pok. That made the noodles springy and light.
Since its days at Toa Payoh Lorong 5, every bowl of Ah Guan Mee Pok had been prepared for consistency and preciseness. So good, I went for it twice in a week.
Ah Guan Mee Pok, 69 Syed Alwi Road Singapore Tel:+65 6296 0069
Opening Hours: 7am – 9pm Daily
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