My last visit at Seng Kee was a touch and go affair because of Bob Blumer’s tight schedule, so I only managed to try a couple of mouthfuls of the noodles, as well as the fish maw soup, which I remember as being really robust and flavorful.
Anyway, back in January, together with D, we went back for a proper taste test of Seng Kee’s famous bak chor mee. I know, this is a very backdated post!
Seng Kee certainly dishes up a unique style of bak chor mee. What makes it different is its thick, rich sauce. It coats and clings to the noodles, which makes for a very satisfying experience. Love the braised mushroom as well. You can tell it’s a premium grade of mushroom, stewed till very flavorful and juicy.
The rest of the toppings include minced pork (ok), liver (overcooked), fried lard (so sinful). Overall, the dry-tossed noodles are very well-executed, with the noodles staying nicely QQ (springy) to the end without any alkaline taste. However, the rich sauce (I’m quite sure there’s lard oil in it) was too unctuous for me. I’d prefer a bigger dash of black vinegar to cut through the richness.
The accompanying soup was also very thick, but I didn’t quite like the excessive use of ti poh.
We also ordered the soup version to compare. Once again, the stock was very rich, but I think I prefer something lighter. I appreciate the chef’s good intentions, but some subtlety would be appreciated.
For the rest of the afternoon, I was downing water rather frequently. Hmm, a case of MSG overload?
Seng Kee Mushroom Minced Pork Noodles
316 Changi Road
Tel: (65) 6345 7561
Daily: 8am – 9.30pm
Closed on alternate Mondays