Seng Kee Mushroom Minced Pork Noodle – Second Outlet in Ang Mo Kio with Tasty Fish Maw Soup!

Fans of Serangoon Gardens’ Seng Kee Mushroom Minced Pork Noodles can beat the long queues by heading over to their newest outlet in Ang Mo Kio Industrial Park 2. A little out of the way, and parking is a nightmare, but it’s a short 15-minute bus ride from the MRT station and it beats having to stand in line for more than 30 minutes. 

Helmed by the OG chef Mr Lee himself, every bowl is freshly made upon ordering. You’ll also be able to catch his signature dramatic style of tossing bowls and noodles into the air as he’s cooking. 

There are only two items on the menu, which made deciding what to get easy enough (bless my indecisive heart). Take your pick between Minced Meat Noodles ($5/6) and Fish Maw Noodles ($12/15), both available in soup and dry versions, and with more toppings of egg ($0.60) and other ingredients ($2) at additional costs. 

I got the Fish Maw Soup and decided to skip the noodles to save room for the bak chor mee. It was a gloriously large bowl of premium threadfin fish maw, minced pork, pork slices, liver, meatballs and mushrooms. 

The cloudy broth was boiled using pork bones and ti poh (dried sole fish) for hours, bringing with it waves of umami along with a peppery flavour. Full-bodied and savoury, the silky strands of egg mixed into the soup added even more depth to the soup. The spongy fish maw had soaked up all the goodness of the broth as well. 

Nicely marinated and slightly peppery, the chunky meatballs had a good bite to them. It’s a shame there were only two of these yummy morsels. It’s almost like there’s no end to the treasures that can be found in just this one bowl of soup.

The dry Minced Meat Noodles paled slightly in comparison when it came to flavour. The highlight was no doubt the juicy stewed mushrooms that have been painstakingly braised for at least four hours with a hearty mix of spices. 

While the mee kia was delightfully QQ, the mushroom sauce wasn’t rich enough for me, and didn’t have the same rich impact I expected from bak chor mee. It did have a little bit of a spicy kick so there was still some flavour to be expected. The minced pork and pork chunks were tasty enough on their own and were even better when dipped in the chilli sauce. 

I’d recommend ordering the Fish Maw Soup, with or without noodles. It was definitely something that brightened the current onslaught of rainy days, but even with our typical blazing hot weather, I’d still tuck into this rich, comforting dish any day!

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

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