Sunday, 11 September 2016

Ah Kow Mushroom Minced Pork Mee at Hong Lim Food Centre Singapore 亚九香菇肉脞麺 ⭐⭐⭐✱✱

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

I lost count of the number of times I came to visit Ah Kow Mushroom Minced Pork Mee in Hong Lim Food Centre and left disappointed that the shutters were down. I tried my luck again today and was so thrilled to catch this sight - Ah Kow is opened and there was a long line of people waiting to taste his famous bak chor mee.

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

Old Mr Cher founded this noodle stall in 1945 and he is in his 80s now. After over 70 years, starting work at 1:00am to prepare the broth and ingredients, old Mr Cher is a little worn out. Mr Cher who was in his signature white cotton Teochew chef outfit was bended over as he worked - his movements were still fluid, if slightly slow. The younger gentleman helping out is a family friend.

Ah Kow now opens for business only on Saturday and Sunday, 7:00am to 2:00pm. Waiting time is at least 30 minutes.

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

This was my third bowl of noodles from my Chinatown area exploration this morning, so I opted for the smallest SGD5 serving. There's a SGD6 serving and add-ons like dried sole fish SGD2, braised mushroom SGD1 etc.

Ah Kow also serves a Teochew dumpling soup which I shall come back for another day.

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

The mound of yellow ribbon noodles (mee pok) is set in a pool of blended sauce then topped with blanched mince pork, lean pork slices, braised mushroom and a couple of dumplings. (hmmm.... no pork liver..... )

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

The tossing sauce is robustly savoury spicy with underlying lard and black vinegar tang - a strong tasting savoury-spicy-tangy-porky sauce is a well tested and tried formula of most popular bak chor mee stalls in Singapore. I love it.

(If you like even more vinegar tanginess in your noodles, help yourself to the squeeze bottles of black vinegar at the counter.) 

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

Mr Cher expertly cooked the noodles half a notch above soft al dente. I like this soft crunchy texture.

The noodles were well covered with a wet slick coat of savoury spicy flavours. They were slurpily delicious.

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

There were a couple of these large dumplings - it's like a little flour dough envelope done soft and smooth with a tiny knob of soft minced pork inside the folds. It's delicious though it's mostly flour skin wet with sauce.

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

There was one piece of crispy dried sole fish 扁鱼 (ti poh) in the bowl. It's nice - ti poh or it's absence, separates good bak chor mee from the average in many people's minds. (Personally, I prefer ti poh imparting flavours into a soup than served crisp atop noodles.)

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

Customers can help themselves to as much lard crackling as they like. The lard cracklings were not crispy - I guess it's already late in the business day at around 1:30pm when I had these.

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

The accompanying soup was mildly savoury and rather flat tasting.

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

3-Star Ah Kow serves a nice robustly flavoured, definitive Singapore bak chor mee. If you are around Hong Lim food centre on a Sat or Sun from morning till noon, Ah Kow is one of the heritage food stalls to check out.

Ah-Kow-Hong-Lim-亚九香菇肉脞麺

Restaurant name: Ah Kow Mushroom Minced Pork Mee 亚九香菇肉脞麺
AddressUpper Cross Street, #02-43, Hong Lim Food Centre, Singapore
GPS1°17'07.5"N 103°50'45.7"E | 1.285411, 103.846018
Hours: 7:00am to 2:00pm Sat and Sun only.

Non Halal


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I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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