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Singapore, August 6, 2011 Here are recommendations of Mee Pok stalls located all over the island. Click the links below to read. Have a slurpy good time! Thriving fishball noodle stall from late 1940s offers delicious lard crispies Highlights of Newton Mee Pok are the freshly made fishballs and fish-paste dumplings Old Kempas Road Mee Pok's attractions are the killer chilli and freshly made fishballs Jalan Besar's Mee Pok is packed with seafood Hougang's popular Mee Pok at Kovan Food Centre Five Mee Pok noodles of different style Lard and fiery chilli well fused together in Holland Village's Mee Pok Delicious Mee Pok with a twist - fried with sambal Good Mee Pok and noodle stalls in Bedok, Ang Mo Kio, North Bridge Road and Newton Taste of old Teochew Street in Bukit Batok fishball noodles See pictures of Hougang's popular Mee Pok stall: Read recommendations of more hawker food -> HERE
What makes you salivate when you think about Mee Pok Tah?
Is it the killer chilli sauce with the sharp Chinese vinegar, sinfully delicious lard and lard crisps?
To Mee Pok fans, those things are basically what we look for, whether we like the version with fishballs and fishcake slices, or the one with pork, minced pork and liver added (also known as Bak Chor Mee).
But fastidious eaters would have other criteria too, besides al dente 'QQ' noodles.
Like whether the fishballs are freshly made by the stall owner or supplied by a factory, and whether the pork and liver are fresh.
Or whether the chilli sauce is freshly made and has belachan or not.
Being a purist, I prefer mine without the stinky-prawny belachan, but I don't mind if a little toxic-looking buah keluak paste is slipped into the sauce.
The slightly-bitter and nutty nuances of the black nut add a certain edge to the chilli sauce, which should be freshly made.
And I'm fussy about the vinegar too. It should be a blend of black Chinese vinegar and white vinegar, which delivers an indelible and powerful sharpness.
If the potent aromas of chilli sauce, vinegars and lard, carried by the hot steam, hit my nose like punch on the face, the Mee Pok has won half the battle.
The second half would be based on the overall taste, quality and freshness of ingredients, and the cooking skills.
Highlight of Top 73+ 1 noodle stall at Singapore Food Trail is the bouncy freshly made fishballs
An outlet of High Street Tai Wah Pork Noodles is at Singapore Food Trail
Freshly made fishballs are a winning feature of Song Kee Mee Pok
