For a few years already, hanging out around Chong Pang, I noticed that this coffee shop corner noodle stall (steps from CP hawker centre) always has a long queue of customers. I always make a mental note to try it, one day.
Years later, today is finally, one day.
Like the famous Tai Hwa bak chor mee at Crawford Lane, the queue clears somewhat slowly here too. I realised it's because they allow quite a lot of customisation like different cuts of stewed / braised pork.
To speed things up, a staff will come to you in the queue to take your order and collect your payment.
Park Lane / Bras Basah Bak Chor Mee is different from their more common sambal, soy sauce, vinegar, lard cousin.
Over here the soul of the sauce is the pork braising stock which they kept simmering over a small charcoal stove.
My order at $6.50. $5 for basic plus $1 for braised pig skin.
Mould of mee pok noodles (my choice), in a dark savoury soy and porcine sauce from braising / stewing the pork. There were also a bit of chili (my choice) and a bit of lard.
Toppings included blanched ground pork, fish cake slices, pork ball, a wanton, a fish dumpling (her kiao), lard croutons, and braised pork skin (I added).
There're pieces of tee poh, the relatively salty type.
A good toss coated the mee pok noodles well. Plenty of savoury sauce.
The noodles were done a little softer than I like. I am sure the nice young man blanching the noodles will oblige me, if I request for it to be done firmer, next time.
The sauce mix of savoury braising stock, chili, lard, a tinge of vinegar was nice. It's a quite uncommon flavour profile for bak chor mee but I like it, and so do their daily line of fans.
So many things in the bowl to keep us excited with every mouthful. More variety in this bowl of BCM than the proverbial box of chocolate of life.
None very outstanding, but together with the sauce and noodles, they make an interesting bowl of bak chor mee.
The savoury pork skin was done a little softer than I like. Don't think I will add this again.
The soup was savoury porcine sweet. The type you get from the "old days". To me that means good 😅
Stall name: Gu Zao Wei Teochew Minced Meat Noodle 古早味潮州麺
Address: 101 Yishun Ave 5, Singapore 760101. Stall inside BK @ 101 Yishun (Chong Pang)
Nearest MRT: 15 minutes walk from Yishun station
Hours: 5am - 2pm (Tues off)
Written by Tony Boey on 5 Mar 2025
Is this THAT stall from the previous Bras Basah complex food court?
ReplyDeleteIt seems to be. Let me ask them next time to double confirm. Do you like the Bras Basah stall?
DeleteLooks amazing. Wanton and braised pork trotter included in combo? Which one would you recommend?
ReplyDeleteI stay at chong pang ur lucky when nice most times the noodles overly sour as not the chef put the vinegar and chili . The sole sole fish got funny smell haha
ReplyDeleteVictor Chia actually mine got almost zero vinegar as we can put it ourselves. The tee poh is salty but alright to me
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