See a young chef dish out an old noodle dish that's passed down for generations.
To be honest, I had my reservations about this soup bak chor mee (minced pork noodles) before I set out to explore it. After all, the boss is a young lad in his 20's and the popular impression in the world of traditional hawker fare is that old hawkers do it best. But I stand corrected.
In fact, this is probably one of the best soup bak chor mee I've ever had by far, if not the best.
The broth is of course the "soul" of any soup bak chor mee. And in this case, it sure did justice to this traditional noodle dish that's passed down for generations. The broth was full of umami flavours from the pork bones, minced pork and fried dried sole fish powder, enhanced by just the right amount of aromatic sauteed chopped garlic and oil and freshly fried crispy pork lard. And it's perfectly seasoned. Not overly garlicky or salty. A really soothing bowl of soup to the last drop!
Noodles were springy and cooked perfectly, and the Teochew dumplings were really delish.
Eating a piping-hot bowl of soup bak chor is always a sweaty affair for me. But in this case, it was well worth the sweat (pun intended). Kudos to the young chef of noodles!
Locate it
Address:
My Father's Minced Meat Noodles
477 Tampines Street 43, #01-190, Singapore 520477
Operating Hours:
Opens daily, 6 a.m. - 8:30 p.m.
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