Famous 40-year-old bak chor mee stall with umami fish maw soup & tasty minced meat noodles

In a rare visit to the industrial part of the Ang Mo Kio neighbourhood, I stumbled across Seng Kee Mushroom Minced Pork Noodle, a stall tucked away within 5023 Ang Mo Kio Industrial Park 2. The store donned a bright green storefront which stood out amongst the dimmer signboards next to it.

Seng Kee Mushroom Minced Pork Noodle is the second outlet of the highly popular Seng Kee Mushroom Minced Meat Noodle in Serangoon Gardens. The first stall has been operating for around 40 years! What makes the stall well-known when compared to other bak chor mee stalls is the fact that it also sells fish maw soup— in fact, its fish maw soup is highly lauded by many.

Prices for a bowl of Fish Maw Noodles are a little steep, costing either S$13 or S$16, depending on whether you opt for the Dry or Soup variety. The regular Minced Pork Noodles, on the other hand, are much more affordable.

What I tried at Seng Kee Mushroom Minced Pork Noodle

I ordered a bowl of their signature Minced Pork Noodles, available in either Dry (S$5.50) or Soup (S$6.50). I opted for the dry version, which came topped with minced pork, pork slices, pork liver, mushrooms and vegetables. The dish also came with a small bowl of fish maw soup on the side.

Mixing up the noodles allowed for each thin strand to be coated well in the dark, runny sauce beneath. The sauce had a rich, savoury flavour— the saltiness was well-balanced out by the portion of noodles, allowing for the entire dish to be flavourful yet not too overwhelming.

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The portion of meat provided was pretty adequate too, with there being a good mix of the different kinds of pork. The minced pork chunks were soft and not too chewy or rubbery. The pork slices and pork liver tasted like your average boiled meat, though they nicely complemented the saucy noodles.

There was a small amount of braised mushrooms tossed in the mix too— each mushroom was soft and chewy, and the braised sauce soaked deeply into them, giving them a potent savoury and salty taste. The mushrooms also had a hint of sweetness, which worked well in further elevating the flavours of the noodles.

The Minced Pork Noodles from Seng Kee Mushroom Minced Pork Noodle were satisfying and tasty, though the price was a tad steep in comparison to other bak chor mee stalls. To be honest, in terms of taste, it wasn’t all that different, but it was decent enough to warrant a second visit.

While ordering my Minced Pork Noodles, I requested to add on an Egg for $0.60— to my surprise, instead of adding the egg to my noodles, the stall owner plopped it into the bowl of fish maw soup on the side instead! What resulted was a semi-poached egg with wispy egg white strands, similar egg drop soup, and a runny, golden yolk within.

The fact that Seng Kee Mushroom Minced Pork Noodles served fish maw soup instead of the usual clear soup made it stand out from other stalls. The soup had a deep, robust flavour and a strong umami-ness that permeated throughout. It wasn’t too salty and was very savoury, and despite being fish maw soup, it was not fishy in taste at all. I could definitely understand why the stall receives so much praise for its soup.

The richness of the egg yolk paired pretty nicely with the similarly savoury soup— I could understand why the stall owner chose to put it in there. However, I still preferred to enjoy the soup without the egg, and simply transferred it over to my noodles.

Final thoughts

Seng Kee Mushroom Minced Pork Noodle offers delicious, hearty and comforting bowls of noodles that perfectly satisfied me. Though the price is a little on the higher end, the portion and the bowl of soup on the side justified it pretty well for me.

While I wouldn’t travel all the way back to the industrial part of Ang Mo Kio for this, I’d certainly recommend the stall to anyone living or working in the area.

Expected damage: S$5.50 – S$16 per pax

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