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A paean to bak chor mee – the uniquely Singaporean minced pork noodle dish
It’s close to being a national dish, right up there with chicken rice and chilli crab, but then I’m a diehard BCM fan.
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The dish of minced pork noodle looks deceptively easy, but is notoriously hard to make.
PHOTO: ST FILE
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Call me tam chiak (Hokkien for greedy), but if there is one thing I miss about Singapore since I left the city-state three months ago, it is Singapore food. Not just any food – here in Perth, I live a short drive away from multiple Singaporean/Malaysian restaurants offering daily access to char kway teow, chicken rice, hor fun, satay, even kway chap. It is another dish that is hard to come by – bak chor mee (lovingly shortened to BCM for those in the know).
This dish of minced pork noodles – of noodles cooked al dente, usually served with minced pork and slivers of liver, tossed in a sauce of chilli, vinegar and lard, with a flavourful soup to go with it – looks deceptively easy but is notoriously hard to make. It is also, as far as I can tell, a uniquely Singaporean dish.
