When I heard that Mr Yap of the famous Macpherson Bak Chor Mee (minced meat noodles) is considering retiring, I rushed down to the old stall at the junction of Opal Crescent and Serangoon Road at the first opportunity.
新加坡麦波申肉脞面是一个二十多年的老字号. 真材实料, 用料十足. 老板功夫足到, 面烫的刚刚好. 有弹性. 酱料是重口味的. 汤头浓浓的, 够鲜甜. 汤里料又多. 老板有想退休了. 要吃快快去吃. 到新加坡非食不可. 在 Opal Crescent 和 Serangoon Road 的交界处.
Needless to say, there was a queue on this sunny Saturday morning. I waited about 30 minutes for my food - I'll share in a minute why it's worth every second.
For a start, this stock is made with real food ingredients like anchovies and soy beans. Mr Yap also boils two old hens from 3:00am in the morning to create that naturally sweet, round bodied broth which Macpherson Bak Chor Mee is famous for. Yes, Mr Yap gets up at 2:00am for work - a hawker's life is hard.
Bak chor mee has been Mr Yap's life for over 30 years - the first 10 years as an apprentice and the remaining 20 years running his own stall. Yeah... in those days, people spend years learning the basics just to enter a trade 入門.
Just before sending the noodles to the customers, Mr Yap tosses in a splash of the savoury sweet sauce used to braise the mushrooms.
Thirty years of bak chor mee essence in these bowls for SGD6 altogether. (This set is known as 小碗面 xiǎo wǎn miàn, which is "dry" noodles with accompanying fully loaded soup.)
The Michelin inspectors missed Mr Yap's stall for the 2016 Singapore edition. No one can blame them - I was born in pre-Independence Singapore and this was my first time tasting Mr Yap's noodles.
I had mee pok tar, my favorite way of eating bak chor mee.
The flat ribbon noodles were done half a notch above soft al dente - in other words, exactly the way I like my mee pok done👌
I like my bak chor mee sauce to be robust with deep strong flavours - no holds barred 敢敢来.
Macpherson Bak Chor Mee's sauce is exactly that - thick with bold savoury sweet spicy flavours plus a bit of tang from black vinegar. And, the lard laced sauce is mercilessly mined with fried pork crackers.
We died a little with each mouthful, yet can't keep that next spoonful away.
Then, there is this little strip of flavour saturated braised pork belly - it's like soft spongy sweet savoury edible chewing gum.
The cloudy round bodied broth has strong naturally sweet flavours balanced by a bit of savouriness. Rich and indulgent. It was so... yummy!!
Everything inside the rich broth, from minced pork, pork slices, fish cake slices, pork liver, egg to fish dumpling 魚餃 were all done just right for me.
4-Star (out of 5) 👍Lovely lovely, sinful sinful bak chor mee which I shouldn't eat but cannot resist coming back again and again.
The word is already out that Mr Yap is contemplating retirement. Bak chor mee fans - go and get this while Mr Yap is still at the stall, or regret it for life 😂
Restaurant name: Macpherson Minced Meat Noodles 麦波申肉脞面
Address: Stall in Kim San Leng Eating House. Junction of Opal Crescent and Serangoon Road, Singapore
GPS: 1°19'38.4"N 103°52'03.5"E / 1.327332, 103.867653
Tel: +65 9757 9297
Hours: 7:00am to 2:00pm (but don't bet on it, the noodles sell out early, especially on weekends) (1st and 15th of lunar calendar off)
Date visited: 20 Aug 2016
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