Tony Johor Kaki Travels for Food · Heritage · Culture · History

Adventurous Culinary Traveler's Blog with 63 million+ reads 📧

Bak Bak Modern Bak Chor Mee @ 721 Ang Mo Kio 肉肉肉脞面

We gathered here in BLK 721 Ang Mo Kio to try out a brand new food stall serving a modern take on bak chor mee. Yeah nowadays, there's a genre which I would call modern bak chor mee like 25 in Bukit Merah, etc.

Aaron got here ahead of appointed time, so he ordered this soupy version for warm up.

I got here in time for a tasting portion of it. It was excellent 👍

The slender mee kia noodles were soft crunchy and slurpy wet with the umami savoury soup.

It was not so different from the 100 year old Famous Eunos Bak Chor Mee yet different in a way that I like. Bak Bak soup's umami is dried seafood based (e.g. tee poh) and less porky.

Bak Bak is Raymond's baby, I mean new venture. I know Raymond since his Super Supper @ Desker Road days.

Raymond is a big size, hearty fellow, bak bak they say in Hokkien or Teochew. Raymond has a quick mind and an active imagination, so his food reflect that. He's not going to just serve an old school bak chor mee but something that is uniquely Bak Bak.

As expected, Raymond doesn't give you the expected. It doesn't look like the bak chor mee that I like 🤔

Mound of mee pok and taugeh (beansprouts) sitting on a paddle of sauce of chili, soy sauce, vinegar and lard. Topped with smoked pork belly, lean pork, dried fish, lard crouton, generic pork ball, stewed mushroom, blanched knoblets of minced pork.

Raymond's bak chor mee creation is a bit mishmash enigmatic to me, so I have to break it down a bit to understand it.

The soft crunchy mee pok noodles were made with duck eggs. Slightly thinner and broader than most mee pok in Singapore (Bak Bak's are from Johor Bahru).

The blend of chili, vinegar, soy sauce and lard oil was nicely balanced. Clinging to the mee pok, the noodles were soft crunchy, savoury spicy tangy. It's nice.

Of the many toppings, the centrepiece was this slice of smoked pork belly. The three layer slice of skin, meat and fat was blanched, smoked then torched before serving.

I am too used to old school bak chor mee so I still can't get my head around the smokey smell and taste of the tender smoked pork belly with my bak chor mee. Aaron on the other hand, was mind blown, raving about it.

Come and try Bak Bak's modern bak chor mee and see for yourself if you like it. It has already won a lot of fans. It comes at $5.50 standard and $8.50 Song Song servings.

As for me, my old soul is still with the $3.50 small bowl serving, soup or dry. Same marvellous duck egg noodles, seafood umami soup and lardy tangy savoury spicy sauce.

This version is one of my favourite plain Jane simple basic old school bak chor mee now.

Can also try their dangui marinated fried chicken wings. Not bad, crisp outside, moist and tender inside with gentle dangui taste.

New start up, taking the cheapest stall unit at Food Loft coffee shop at BLK 721, Ang Mo Kio.


Stall name: Bak Bak Bak Chor Mee

Address: 721 Ang Mo Kio Ave 8, #01-2823 Stall #8, Singapore 560721 (Food Loft coffee shop)

Nearest MRT: 10 minutes walk from Ang Mo Kio station

Hours: 9am - 9pm


Join 76K followers of Johor Kaki

Written by Tony Boey on 20 Apr 2024

No comments:

Post a Comment

All comments submitted with genuine identities are published