昇记 Sheng Ji Fishball Noodle – 87-Year-Old Bak Chor Mee Recipe & Stellar Laksa in Bukit Merah!

昇记 Sheng Ji Fishball Noodle has been a hot breakfast favourite among the residents of Bukit Merah. People just love  their bak chor mee that’s made according to an 87-year-old recipe. Despite the long lines that build up between 10am-12pm, the humble stall has an efficient system in place where orders are taken while you’re in the queue before they’re prepared by two chefs working side by side simultaneously.

Husband-and-wife team, Mr Goh and Mdm Keo, together with their daughter run the stall. The couple has been in the business for 37 years with the recipe that was passed down to them from Mr Goh’s father, who had spent about 50 years himself perfecting his Teochew-style bak chor mee. 

They pride themselves on using fresh ingredients such as pork slices, and their lard and chilli are all prepared in-house as well. 

Besides their well-loved Fishball Noodle (both dry and soup versions) and Fishball Soup, they also cook up piping hot bowls of Laksa and plates of Fried Kway Teow. Everything is sold at $3.50 so there’s zero confusion to be had here. 

I opted for the dry version of the Fishball Noodles, which came with offerings of minced pork, fishballs, pork slices, crispy pieces of lard and fish cake slices. The mee pok was cooked to perfection, neither too hard nor soft, and was coated in a heavy amount of lard oil that was very fragrant. I wish they had been more heavy-handed with the soy sauce, vinegar and chilli, but that’s coming from someone with a preference for strong flavours. 

The fish balls were amazingly QQ but the star ingredient in this bowl was 100% the fresh pork slices. Each slice was very tender and went well with the chilli on the side. It’s a shame there wasn’t more of them in the bowl but I would definitely pay extra for more! Even the soup on the side threatened to steal the spotlight as it was light yet super flavourful. 

Unexpectedly, the Laksa was quite the dark horse for me, seeing that most people usually come for the fishball noodles(which was why I kept my expectations low). Apart from the usual tau pok (tofu puffs), fish cake slices and a dollop of sambal chilli, you can also choose to add hum (cockles) to your bowl. 

The springy noods were a match made in heaven with the spicy laksa broth that exuded a bounty of flavours from the delightful mix of coconut milk, spices and hae bee hiam. 

Albeit small in size, the bowl contained a fairly generous amount of hum, considering that the laksa was only $3.50 and already winning over hearts (or at least, mine) with its addictive broth-and-noodles combo. 

It’s no wonder many residents come flocking to 昇记 Sheng Ji Fishball Noodle! There’s not only good food to look forward to, but stellar customer service as well! Now I’m having high expectations of their fried kway teow as well, which means I’ll be back here in the near future!

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

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