Jin Xi Lai (Mui Siong) Minced Meat Noodles – Bak Chor Mee in Little India

While Bak Chor Mee is loved across the island, Little India is one of the last places I would expect to find a great bowl of these noodles. Tucked away in a coffee shop on Veerasamy Road is Mui Siong Minced Meat Noodles, which dishes out bowl after bowl of awesome Bak Chor Mee!

Justin opened this stall together with his sisters. They learned the skills from their mother. Mui Siong was the initial stall name when their mother first started. Mui represents plum tree while siong represents pine tree. These trees are strong and will not wither through four seasons. Hence, their mother hope that the brand will stay strong.

Upon placing my order, I was told that there was a 15-20 minute wait for my noodles. This showed me that Mui Siong has a loyal following, despite its relatively obscure location. If so many people are willing to wait for this bowl of noodles on a Tuesday morning, Mui Siong has to be doing something right! I ordered the Medium Bak Chor Mee and Fishball Noodles (both $4).

The key to a bowl of great Bak Chor Mee lies in its sauce. A sauce that is not well balanced can ruin the dish. Mui Siong’s savoury sauce is brightened by chilli sauce, and lightened by the acidity of black vinegar. The oil from the crispy pork lard added a nice richness and smoothness to the sauce as well.

Many Bak Chor Mee stalls tend to overcook their ingredients, resulting in tough and dry pieces of pork, so I was really pleased to find tender and soft pieces of pork in Mui Siong’s Soup! Pork liver is especially hard to cook well, but Mui Siong’s pork liver was soft and creamy and a delight to bite into.

Mui Siong also sells a special Pork Ball ($0.7 each, 3 for $2), which I simply couldn’t resist trying. The meatball was soft and tender, with a surprise hidden within! At the core of each meatball is a special minced meat which was packed with flavour!

The Fishball Noodles had a generous portion of fishballs, with my medium order having 6-7 fishballs. The fishballs were bouncy and had were not fishy at all. The soup had a cleaner and lighter taste compared to the Bak Chor Mee soup, probably due to the lack of sweetness that the pork brings. That being said, both soups were still spectacular, containing much more flavour than the soup from your run-of-the-mill noodle shop. Even though it was a warm day, I couldn’t help but slurp spoonful after spoonful of soup!

This is one of the better Bak Chor Mee I have had, and I would definitely come here again if I am in the area. If you consider yourself a Bak Chor Mee connoisseur, then head to either this location or the other outlet at Bukit Merah!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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