Jln Tua Kong Lau Lim Mee Pok

I’ve never been able to figure out the difference between ba chor mee and mee pok. Interestingly enough, I discovered mee pok relatively late in life, and decided I didn’t like it so I’ve typically gone for mee kia. Lau Lim dishes up an impressive version, with springy noodles and springier fish balls. The prawns are a little on the small side, and yes, why are they so stingy with the minced pork but not to worry, the fingernail sized lard bits proffered more than make up for it. The soup that comes along is piquant and not overly MSG-​ed, and goes well to help thin out the chilli base a little. The first few mouthfuls there are always in reverent silence, and with good reason. A little on the pricy side though, at $ 4 for small, $ 5 for medium and $ 6 for large.
The wait is usually north of 20 minutes but there’s always the option of ordering up the glorious milo peng from the shop itself, or yong tau foo from the shop next door, or ice cream from the shop next next door. I heart the milo peng by the way; it’s unabashedly thick and in yer face just like them lardy bits.

I frequent this place often because its quite near for me but I don’t just go there for convenience sake. This is as authentic and Mee Pok gets.
I like how they cook their noodles — springy and not too soft, almost al dente if you would call it. The medium sized bowl is probably enough to fill you but if you intend to have a bigger portion, I recommend ordering the small bowl and then asking them to add noodles.
The only difference between the medium and small bowls is the prawns. If you’re not so uptight about having prawns in your noodles, then I’d really recommend you to get the small one and add noodles. Its just 50 cents extra.