Recently, there was a craze about this Japanese Mee Pok Man in Clementi. He gave up his job in the finance industry, took over the Clementi stall and learnt how to cook Mee Pok from his master. I went early at about 7.45am to queue for it, but it was way too long and I gave up after 20 minutes because the queue didn’t move at all. Feeling peckish, I was determined to find the master who taught this Japanese how to cook mee pok.

Thanks to FINS Network, I was introduced to Ah Guan’s Mee Pok at Maxwell Food Centre who happens to be the mee pok master of Ah Hoe (and Ah Hoe is the master of the Japanese cook)! Started in Lorong 5 Geylang, they have relocated a few times to Syed Alwi, West Coast, Clementi, and finally now, it’s at Maxwell Market (permanently, I hope).

During our lunch that day, we saw all the 3 generations of Guan’s Mee Pok were present, including Ah Guan, his mother, his wife and his daughter. What surprises me is, Guan’s daughter, 19-year-old Felicia is now taking over the duties from his parents. She had been working under her parents since she was 12 on a part-time basis.

Guan’s Mee Pok is not the usual minced pork and fishball kind of dishes. Instead, Ah Guan has brought our mee pok a level up and served it with fish maw and seafood. What’s unique is, every bowl of noodles features an Ni-tamago egg (the Japanese half-boiled egg with a semi-solid yolk), which is low in cholesterol. It added a little twist to the noodles. A ordinary bowl of mee pok costs $3.50. With fish maw, it costs $6.50. With sotong, it costs $7. With sea prawns, it costs $8.50.

Whatever ingredients you order, the mee pok texture remains the same. Even though the noodles are outsourced, it is made to Ah Guan’s exacting recipe. Upon order, each bowl of noodles is well blanched till al dente with QQ texture. The lard-soy sauce coated the noodles nicely to give it a a good taste and aroma, even though I feel the chilli sauce can be done better. There are sights of dried sole dish, crispy pork lard, and crunch lettuce in each bowl. I heard the vinegar is a blend with 4 types of vinegars, that’s impressive!

To truly taste the “potent-ness” of the vinegar, we ordered their Dried Scallop with Fish Maw Soup ($5). THIS IS A MUST TRY! Thick and slightly gummy, it is lip-smacking with a deep flavour of superior stock that has a non-overbearing sweetness. The soft and slight chewy fish maw absorbed the essence like a sponge and when you bite onto it, the flavours released perfectly. Plus, fish maw is rich in protein and collagen, which is great for improving your complexion.

Another option is the Teochew Dumplings Soup ($4) which were made with minced pork wrapped in a slightly firm skin. It was rather ordinary, nothing much to shout about. Probably because I am in love with their fish maw! In conclusion, I enjoyed Guan’s Mee Pok, it’s unconventional but a good bowl of noodles. Go early to avoid disappointment!

Guan’s Mee Pok

Address: 1 Kadayanallur Street, Maxwell Food Centre Stall 99, Singapore 069184
Opening hours: 7am to 2.30pm. Closed on Wednesdays

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