Thursday, April 02, 2009

Ah Kow Bak Chor Mee Round II

I love my bak chor mee, having grown up on an almost daily diet of bak chor mee in SGCS on Emerald Hill. To this day a good bowl to me must have the following - pork rind and heaps load of good rice vinegar. I like mee pok because the flat noodles has more surface to soak up the sauce and is slurping good when the noodles are well coated.Ah Kow's bowl of dried noodles does have the pork rind and vinegar but the vinegar isn't very strong nor is it as fragrant. It also lacks liver, which I like but it has slivers of crispy fried flat fish.

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