Tai Wah Bak Chor Mee

Visited the store yesterday. My comments:
Noodles-​got the dry «u-​moan», good texture.
Noodle flavor – good flavor, just a little too sweet. Not strong vinegar flavor.
Ingredients – good amount of ingredients. No vinegared mushrooms though compared to the bak chor Mee at Changi Point Mall.
Soup – good flavor.
Overall – good and can go again.

Finding myself in Expo several times, my soup-​loving-​noodle-​fanatic-​friend recommended that I try this particular stall [one of few branches of the original] inside the Expo Universal Dining [or whatever they feel like calling their «Kopitiam”]. If there is one person I’d trust with noodle soups of any form, it’d be her. She is to noodles as I am to authentic Filipino food. Her cravings for noodles… is as demonic as my cravings for Pampangan Sisig. So I was game. I caved in and followed her even though the last 20+ times I’ve had any bak chor mee out and about had been a sheer disappointment that made me ask…“where the bloody hell did all the good *shi-​fu-​level-​peeps* go?»
She insisted on ordering for me and made me sit like a little bish at the only table available in another overcrowded part of Singapore [surprise…surprise]. She is an older sister to me so I have to listen… I have to obey. But guess what? I skipped being part of a 30+ minute line. These motherfarters are slow at 1930 hrs. Really slow. She was probably 10^th in line… but 30 minutes before she got to order and FOR NOODLES??? You’ve got to be bloody joking! I was watching the line with my ²⁰⁄₂₀ vision and [confirmed with her later] that the «cook» was replenishing his ingredients at his own sweet time. I did see right after all!
Yet, let’s put it this way.
That farter is alive and still cooking in hungry Singapore because what he brought out… was indeed worth the $ 4’ish dollars we paid per bowl. He’s alive because the liver and minced pork brought loving flavors and a soup so hearty [from hundreds of plunged-​to-​cook-​pork] that it made my heart slow down. He’s alive because the freaking noodles seduced my tongue with each nibble and returned my need for bak chor mee in Singapore. He’s alive… well…because people forget his snail-​act the moment they plow into his food.
So they are obviously not close to perfect [and probably brought some shame into the original which I now have to try]…but I’m still a fan because I’d eat this 30-​minute-​line-​bowl-​of-​bak-​chor-​mee any freaking given day of my life here in Singapore. I shudder to think what I’d do for the original stall once I get to try it this week.