Shu Heng Bi Tai Mak – Get Your Fix of Delicious JB Bi Tai Mak in Ang Mo Kio!

Ang Mo Kio residents are in for a treat because a new (and yummy) stall has joined the Kebun Bahru Market and Food Centre family. Shu Heng Bi Tai Mak specialises in – you guessed it – bi tai mak (short rice noodles) aka mouse noodles, but what sets them apart from your regular ol’ bak chor mee stall is their Johor Bi Tai Mak. 

The stall has been up and running since December 2020 and sees long lines almost everyday. Cherwyn Ho, the man behind Shu Heng Bi Tai Mak, can be seen busily cooking up a storm in the kitchen alongside his wife. Their opening hours might officially be from 7am-1pm, but time waits no man as the pair will start preparing for the first rush of customers at the crack of dawn and still be hard at work even upon returning home. 

That’s because almost every ingredient is handmade and freshly prepared everyday, right down to the meticulously cutting of their chilli padi.

You can choose from the “wet” versions, which are the Fishball Pork Mince Soup ($3/4) and the aforementioned Johor Bi Tai Mak ($3/4) and the “dry” ones: Pork Leg Noodle ($5) and Mushroom Pork Mince Noodle ($3/4). Customers are also free to opt for kway teow or yellow noodles as their choice of carbs. But don’t miss out on the bi tai mak!

The most popular item was no doubt the Johor Bi Tai Mak, which was no wonder at all as this is pretty much the only place where you can get it with the borders closed! Cherwyn mentioned that he conducted a lot of market research before deciding to invest his time and effort on this dish. 

The thick starchy gravy was absolutely flavourful and comfort food-worthy. It came peppered with mushrooms, shrimp, minced pork, salted fish, fried shallots and green onions. Each slurp of the freshly-made bi tai mak promises a burst of umami without overwhelming your senses. Cherwyn recommended adding chilli to amp up the flavours, and I will second that.

Also winning my tastebuds over was the Mushroom Pork Mince Noodle. I always love myself a good dry noodle dish and this one came packed with strong flavours from the spicy and lardy in-house sauce. Give it a good toss with the chewy bi tai mak and you’re in for a world of delicious-ness. The minced pork and mushroom were unusually dark but moreish and tasty when eaten together with the rice noodles. 

Now, the Pork Leg Noodle was truly something else. Cherwyn wanted to stand out from the crowd, so instead of the usual braised meat served at the usual bak chor mee stall,  he decided to marinate his pork leg with lemongrass and other Thai spices. My bowl came with three pieces and each one was plenty meaty with a good balance of fat. 

Shu Heng Bi Tai Mak definitely has my stamp of approval! I suppose I can now be a little more patient when it comes to waiting for the time I can go back to JB again, since I can get a good bowl of Johor bi tai mak here!

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

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