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bak chor mee
Minced Pork Noodles (S$3.50) here at Chun Seng Noodle House have little to no sharp, sourish taste from the use of black vinegar.
Catering to the tastebuds of the pioneer generation living in the area, their noodles were coated in a mix of mildly seasoned soy-based sauce and pork oil which made them morishly addictive even when eaten alone.
Elevating the brilliance of this dish were the cubes of crispy pork lard which enhanced the richness and fragrance of every bite. As sinful as it was for me to finish these beautiful golden fatty nuggets, let’s just put it this way: the calories were well worth it.