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Jin Xi Lai (Mui Siong) Ultimate Liver Lover's Bak Chor Mee Minced Meat Noodle

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If you are a liver lover, you have to check out Jin Xi Lai (Mui Siong) é‡‘喜来梅松肉脞面. Their soup is good, noodle and sauce are no sloth, but their pork liver conquers all. The liver is fresh, sliced thick and cooked to just the right doneness. Crunchy to the bite with clean tasty juicy tenderness.


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Restaurant name: Jin Xi Lai (Mui Siong) Minced Meat Noodle é‡‘喜来梅松肉脞面
Address: Block 638 Veerasamy Road, Singapore 200638 (Yi He Eating House)
Hours: 7:30am - 2:30pm

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Exactly a month ago to the day, after finishing a large bowl of delicious Johor Road Boon Kee porridge, this pager on our table went off - the UFO rattled and danced on the table. "Yeah... Jin Xi Lai bak chor mee always must wait at least 45 minutes or more" Ah Buay told me.

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Ah Buay went to the stall and came back with this large bowl overflowing with pork liver.... . I already very full leh, I told myself silently ðŸ¤·‍♂️

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As I obligingly picked up a slice of thick liver, Ah Buay assured me "Don't worry I order soup only for you to try, no noodles".

Oh man... that one slice of thick tenderly crunchy liver cooked to perfect doneness simply threw me off my chair (figuratively speaking lah... ).

But, it was truly my pork liver downfall.

It was so mind blowing delicious, it changed my life 😋

I must share this, I told myself but only after tasting their noodles as well.

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It's only today that I managed to come back with enough makan troops to try out the full works at Jin Xi Lai (Mui Siong) Minced Meat Noodle.

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Five of us, all of us were conquered by Mui Siong's thick crunchy tender juicy pork liver. All five of us fell
.
.
.
.
.
.

in love lah.

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Fresh pork liver, hand sliced to the right thickness, size and shape. Lightly marinated to neutralise any off taste and to bring out the desired natural sweetness. Expertly cooked to perfect doneness - visually the maroon colour outside turns a pale brown and the slice starts to bleed slightly. 

In the mouth, we can taste the pork's natural sweetness and characteristic liver taste. The soft juicy crunch also had that desired subtle "powdery" mouth feel.

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The soup was nice too. Made by boiling pork and bone, cooking loads of liver, minced pork and pork slices in it added deep layers of rich savoury sweet flavours.

Eva was so enamoured by the pork liver that she declared there and then that she is changing her family's Sunday breakfast plans for another round at Mui Siong instead.

Texted her hubby on the spot 😂

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Their noodles (we had both mee pok and mee kia) were pretty likeable too. Soft al dente with a light tender spring to the bite, there was generous amount of sauce to envelope every strand with savoury spicy lardy flavours. But, the noodles alone won't entice me to make a special trip here just for this. For me, it needs a bit of sharp zing or more kick to work.

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I appreciate it that they fry their own shallots. The fragrant crisps and flavour infused oil added more nice aroma and taste to the noodles.

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Five of us, we made our best effort but still couldn't stomach these two generic fish balls.

We were wondering, in future can we trade in the fishballs for more liver instead. Some Singaporeans...... 😝

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Anyway.... all five of us unanimously agreed that this pork liver alone is sufficient to pull us back regularly to Jin Xi Lai (Mui Siong) Minced Pork Noodles 金喜来梅松肉脞面.

Will they one day do kidney too? ðŸ¤” That would be the ultimate epic for me 😄

When you are here, try also Johor Road Boon Kee Pork Porridge. My favourite combo here is pork liver from Mui Siong and pork porridge from Johor Road Boon Kee ðŸ‘ˆ click

Date visited: 11 Aug 2020, 11 Sep 2020

6 comments:

  1. Here's a tip, request for dark soy sauce with the cut chilli, it's a perfect match for the liver

    ReplyDelete
  2. Bro I always go for the all liver noodle, just liver, no fish cake or fishballs

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  3. The crunch is their dope ahhaah

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  4. Hi Tony, Went to check it out but realize there is no price indication.

    ReplyDelete

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