In a world where café culture dominates, sometimes it's refreshing to indulge in the simple pleasures of hawker food. Not only is it budget-friendly, but the flavors are often equally delightful. Inspired by a feature on MissTamChiak, I embarked on a culinary adventure to Ding Ji Mushroom Minced Meat Noodles, located in Bishan, to experience their unique take on Bak Chor Mee.
Address: Blk 284, Bishan Street 22, Singapore 570284
Despite being a Toa Payoh local, the prospect of trying something new drew me to Bishan, albeit a bit out of the way. After a short bus ride, I found myself at Ding Ji Mushroom Minced Meat Noodles, intrigued by their offering of Fish Maw Soup Bak Chor Mee - a variation I had never encountered before.
Traditionally, Bak Chor Mee is served in a small mini wok, commonly referred to as 小碗面. However, Ding Ji takes it up a notch by presenting their dish with a generous serving of fish maw soup alongside the noodles. The soup bowl is packed with a plethora of ingredients, with the fish maw stealing the spotlight. Sliced pork, dried sole fish, minced meat, egg, and dumplings complete the ensemble, creating a symphony of flavors and textures.
What sets Ding Ji apart is their dedication to quality and tradition. As I learned from MissTamChiak, the soup base is simmered overnight to extract all the goodness from the pork bones, resulting in a broth that is rich, flavorful, and utterly satisfying. The springy mee kia noodles are expertly tossed in vinegar, lard oil, and mushrooms, reminiscent of the famed Hill Street Tai Hwa Pork Noodles.
With each spoonful, I couldn't help but marvel at the harmonious blend of flavors and the comforting warmth of the soup. Ding Ji Mushroom Minced Meat Noodles has undoubtedly mastered the art of Bak Chor Mee, offering a taste of tradition that is sure to leave a lasting impression.
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