58 Lengkok Bahru Minced Meat Noodle – A Half-Century Old Recipe!

At the foot of block 58 in Lengkok Bahru is a slightly modern yet old school coffee shop that seems to be stuck halfway in the time machine. There are only two stalls in the coffee shop. One of which is a drinks stall that sells toast, aromatic coffee and otah. And the other, a renowned minced meat noodle stall.

There is limited seating in the coffee shop, so I’d suggest that you come early to get a seat. Try not to hang around too long after finishing your food as there might be other patrons waiting. With a rich history of over 50 years, the recipe was passed down from previous owners, and the current owners have been running this outlet for the last seven to eight years.

There are variations for the only item on the menu. You can customise it according to your preference — type of noodle, addition of chilli, and you can even add an egg ($0.50). There are three sizes: small ($3), medium ($4) and large ($5). The lady boss explained that the difference in the sizing is the portioning of ingredients. The small bowl would be an ideal portion for young children or those who prefer a less heavy breakfast. We got two medium-sized bowls — dry mee pok with chilli, and mee tai bak (MTB) in soup.

The ingredients found in the mee pok are fishballs, meatballs, fish dumplings, minced meat and very tender lean meat slices. There’s also a bowl of soup on the side. It may be a little different from what you would expect from a typical bak chor mee. When mixed with chilli, there is an extra layer of texture due to the tiny bits of chilli flakes.

The minced meat noodle tasted better than it looked, and I was pleasantly surprised. With a no-frills plating, it came across as a dish that helped me to appreciate the simple pleasures in life. Even though the fishball and meatball are not handmade, they are not too bad. The surprise for me was the inclusion of fish dumplings.

If you happen to be there on a rainy morning, you might want to go for the soup version. We got MTB, as recommended by the lady boss. With the same 料 (ingredients) as the dry mee pok, it feels like a bowl of fishball noodle soup for some reason. The soup is different from the soup that comes on the side for the dry noodles. It had a slightly milder flavour and it wasn’t as salty. The noodles are sure comforting on days that you feel under the weather.

Apparently, you can add in a raw egg in your noodles or soup! While I did not try that, go for it if you want a more flavourful meal. The minced meat noodle stall is opened on alternate Sundays, so do take note as they have a sign in the shop stating if they’ll be open this Sunday. Come get your Bak Chor Mee fix here today!

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

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