Seng Kee Mushroom Minced Pork Noodle

Go for the soup minced meat noodles! The soup is so flavourful with taste of fried fish & pork. Portion is generous for $ 4. Springy noodles & even allow soup top up. Yummy!!!

Filled with the usual ingredients like the minced pork, braised mushrooms, pig liver, the bowl of mee kia dry $ 4 is an appetizing mix of flavours with a touch of acidity. What perks up this all-​time favourite is the use of bian yu (sole fish), which makes the soup stock extra aromatic.
Somehow the same flavours did not emerged as strongly for the bowl of Pork Ribs Mee Pok Dry $ 4. But still, we love the tender flesh of the soft-​braised ribs that is flanked by some delicate, chewy collagen. And of course, the crispy pork lard fritters will not be missed.
Fish Maw Soup $ 4 was rather pedestrian and one can’t get the soft runny egg because it has turned into a scrambled mess, entangled with the seaweed and minced pork. The queue wasn’t as long Tai Hwa BCM but some may argue that the flavours were not as robust as Tai Hwa’s. For me, I do miss the fragrant crispy piece of bian yu in the noodles, but I am satisfied with the well-​balanced and not overly-​salted taste of Seng Kee’s version.

Great Mee Pok (broad yellow egg noodle) here. The mee pok here has a heavy pork taste to their marinate for the noodles. The typical Singaporean «fry» noodle is boiled noodles mixed in with a mixture if oil and sauces. Their pork stock cooked with mushroom is key to the savory taste of their mee pok. The pork is cooked to perfection and their pork liver is not overcooked.
As much as I have enjoyed their mee pok, their signature fish maw soup really disappointed me. I guess that their pork and mushroom stock for the noodles was mixed into the soup to give it taste but the problem of overlooking soy sauce is that it creates a sour aftertaste. The soup tasted sour and it pretty much overwhelmed the rest of the ingredients in the soup.

The soup here is amazing. Chocked full of the taste of deep-​fried sole fish, rich and robust pork bone soup that can only come from hours of boiling.
If you are looking for the typical minced pork noodles, this place will probably disappoint. The dry noodles are not exactly the best out there. I would skip the dry version and go straight for the soup, which is the stellar thing here.
They moved as a well known store in Eunos and the boss has a reputation of clanking his metal ladle on a porcelain bowl while cooking his noodles, making a small orchestra of cooking noises. Quite interesting to hear.
Lines tend to form for his fish maw soup, which is rich and yummy. You can also have your noodles in the fish maw soup version for $ 9. It packs a flavor that can rival any good broth.