(Maxwell Food Centre, ground zero of the Singapore chicken rice war zone is slowly emerging as a bak chor mee battleground as well but that's a story for another post 😬 )
Got here at around 7am and there was a small crowd choosing Hock Lai Seng bak chor mee for breakfast.
I opted for the $6 "dry" noodle set with a bowl of soup and ingredients.
Just a small fistful of mee pok noodles but it was enough for me. They were generous with the smothering sauce, so the tender soft noodles were well enveloped with flavour.
The sauce was nice - the taste of ketchup was at the front edge followed by umami savoury, gentle spicy heat, lard and shallot. It was lardy and robust with ah gong Ah Ter's old school DNA which I like.
Bravo, especially for oldies 🤭😬
The soup was tea coloured. Light bodied but not short on flavours. It tasted savoury sweet from pork, a bit of seafood and fried shallot. There's also the green taste of raw lettuce which I don't really like but that's a matter of personal preference 😜
Compared to ah gong Amoy Ah Ter's soup, here it is less greasy, clearer, lighter bodied, cleaner tasting almost like a consomme. I prefer the more gritty feel of Amoy Ah Ter's version but think the younger office crowd will appreciate this Maxwell version better, I feel.
The fishballs seemed generic, I believe the pork balls too.
Not bad eat and opens at 7am, so this is a good early breakfast option in the city - it's the earliest opening bak chor mee at Maxwell Food Centre.
Ah gong Ah Ter at Amoy Street Food Centre is still my preferred 👈 click
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