One of my favourite hawker dishes here is bak chor mee (minced meat noodle), not least because it is unique to Singapore.
The closest is Malaysia's pork noodle, but that has significant differences, especially the dry version - it is tossed with black soya sauce instead of chilli sauce and vinegar.
I have found many good dry versions here, but a good bak chor soup noodle is more elusive.
Seng Kee Mushroom Minced Meat Noodle in Serangoon Garden food centre is one of the places I go to.
Unlike the tasteless soups in many stalls, it has a sweet broth with distinct flavours of pork and dried sole.
The basic noodle with minced pork, lean meat, liver and mushroom slices starts from $4.
But if you are in a generous mood, get the $9 bowl which has pieces of fried fish maw as well as egg drop in the soup. There are
more of the other ingredients as well.
It's best to go later in the day. The broth builds up more body as more and more meat is cooked in it.
However, you also run the risk of some ingredients running out.
Where: Seng Kee Mushroom Minced Meat Noodle, Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way MRT: Serangoon/Lorong Chuan Open: 7.30am - 3pm (Tue - Sun), closed on Mon Price: $4 - $12 Tel: 8439-0434
This article was first published on April 3, 2015.
Get a copy of The Straits Times or go to straitstimes.com for more stories.