Ah Gong Minced Pork Noodle – Special $2.50 Claypot Bak Chor Mee in Maxwell Food Centre!

Everyone is always on the move while on the busy streets of the CBD, and I am no exception. That was until one stall stopped me dead in my tracks with its astoundingly low price point : $2.50 for a bowl of Bak Chor Mee? Now that’s a steal that even I can’t find in the heartlands. Ah Gong Minced Pork Noodle is a rare gem, run by cheery Lee Feng, that’s tucked away in the back rows of Maxwell Food Centre.

Although the stall has been here for 3 years, Lee Feng only started selling Bak Chor Mee a year ago. She went through numerous rounds of trial-and-error in product offerings until she settled on selling her current Bak Chor Mee, which is inspired by a pushcart selling soupy Bak Chor Mee. The name of the stall also pays tribute to the elderly man running the pushcart. The Bak Chor Mee really started to take off when a post of the stall in ‘Hawkers United – Dabao 2020’ on Facebook went viral with over 800 likes. The boost in awareness helped Lee Feng sell more bowls than before, which she felt was “an angel sent” to help her.

What’s special is that the Bak Chor Mee is housed in a heated clay pot. Lee Feng shared that she’s always liked food that’s hot and hence she decided to use a clay pot to keep the noodles hot.

Lee Feng heats up the clay pot and pours the soup in to let it simmer into a boil. She freshly makes her ingredients by hand every day, from the pork balls to the pork lard and shallots. She wakes up as early as 7am to go through the preparations. The noodles are always freshly cooked in new water each time to eliminate any lingering taste from previous batches. She then transports the heated goodness onto a tray.

Firstly, I had to try the unbelievably affordable Bak Chor Mee (Soup) ($2.50), which features a velvety broth that contains no traces of MSG. Instead, the pork bone broth is infused with dried sole fish or tee poh that adds depth to it, which had me slurping the soup up in record time. The broth also possessed a strong wok hei, probably due to being cooked in a claypot. However, I wished that the mee kia noodles would be springier. The generous sprinkles of golden-brown pork lard lent a satisfying crunch.

If you’re a pork lover like me, you’ll love the Signature Bak Chor Mee (Soup) ($4.50), which has an additional medley of pork dumplings and pork balls. Each silky dumpling was stuffed with a juicy, succulent pork filling. The tender pork balls were well-seasoned and bursting with flavour.

All in all, Ah Gong Minced Pork Noodle offers a masterfully-executed Bak Chor Mee with handmade ingredients in a unique clay pot twist at a highly affordable price point, which I will definitely be back for!

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

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