Seng Kee Bak Chor Mee · Ang Mo Kio Industrial Park 2 · No Holds Barred Umami Fish Maw Soup |Tony Johor Kaki Travels for Food · Heritage · Culture

Seng_Kee_Bak_Chor_Mee_MInced_Pork_Noodle

Buddies from Johor jio-ed to meet up in Singapore and as usual I am the one who has to suggest where to eat 😬 Johor buddies wanted bak chor mee. I suggested Seng Kee Mushroom Minced Pork Noodles as I remembered that I quite enjoyed myself when I tasted it in Serangoon Garden hawker centre. But, that was six years ago and I haven't visited them since the founder moved to 5023 Ang Mo Kio Industrial Park 2, late last year.

Stall name: Seng Kee Mushroom Minced Pork Noodles

Address: 5023 Ang Mo Kio Industrial Park 2, Singapore 569526 (inside Chop Hong Lik food court)

Nearest MRT: 20 minutes walk from Ang Mo Kio station

Hours: 7:00am - 1pm (Sun off)

Seng Kee boss was friendly as ever (I am just a don't-know-who-is-this white haired uncle). Mr Lee founded Seng Kee in 1979 and it was only in 1983 when he was in Eunos (his third stall) that he began to have a fan base. He concocted a robust, no holds barred umami overloaded soup using only natural ingredients. Till today, Mr Lee kept to his principle of no MSG or seasoning powder in his soup.

Mr Lee moved here in Ang Mo Kio in 2021 after handing over his popular stall in Serangoon Garden food centre to his daughter and son-in-law.

Part of the orders for six of us. Bowl of bak chor mee is now $5.50. Seng Kee's signature soup is now $13 a bowl.

With the mound of mee pok (there's a choice of noodles), there's pork liver slices blanched to just the right medium rare doneness, lean pork slices, minced pork, stewed mushroom, and lard crouton.

The noodles were done a little soft for my liking. The sauce was generous, more than enough to fully envelop every strand of noodle. The sauce was somewhat flat tasting, robustly savoury salty lardy. Maybe more optional spicy sambal and tangy vinegar would fix it for me (but I was more busy chatting 😄 ).

The accompanying soup was viscous, full round bodied but again dominated by umami savoury saltiness, this time by strong ti poh (dried sole fish) taste. I know many people are fans of Seng Kee for this taste profile.

Seng Kee's signature fish maw soup. Made by boiling pork bones, old hens, dried scallop, ti poh, etc., it had a thick, viscous body and tasted robustly umami savoury salty.

The ingredients like pork liver slices, lean pork slices, pork balls, dried fish maw, dried sea weed, egg, etc., had their flavours masked by overpowering umami savoury salty taste. There used to be a fish dumpling in the soup but there's none in today's. I would enjoy the soup more, if there was some balancing sweetness coming from the ingredients.

If you are a fan of Seng Kee, Mr Lee's stall has now moved to Ang Mo Kio. The stall at Serangoon Garden hawker centre is now run by Mr Lee's daughter and son-in-law.