MacPherson Minced Meat Noodles Has Moved to Woodlands!

5:03 PM | Labels: asian cuisine, asian food Recipes, asian recipes, eating in singapore, Miss Tam Chiak, Singapore Food, singapore Food recipes, singapre Recipes

I first tried MacPherson Minced Meat Noodles last year when I was filming CHIAK LOCAL web series as this is one of Minister Tan Chuan Jin’s favourite hawker stalls. Used to be located in a coffee shop along Upper Serangoon Road where Tian Wai Tian Fish Head Steamboat is, they have recently moved to Marsiling Mall!

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So happy to see Uncle Yap again! It is like meeting old friends! I thought he has retired but not so soon, I guess we are still able to enjoy his bak chor mee! Whenever I see him at Upper Serangoon coffeeshop, he is always very tensed up because there are too many orders he has to fulfill. Here at Marsiling, he is so cheery and I even had the chance to make conversation with him!

As usual, Uncle Yap makes everything from scratch. His stall opens at 7am in the morning so he is here in the market in the wee hours to boil the soup and prepare ingredients. His broth is boiled with old hens, soybeans and anchovies for 3 to 4 hours. No wonder that bowl of rich and cloudy soup is so tasty with a hint of sweetness. Oomph…

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When it comes to noodle options, common varieties include either mee pok or mee kia. I usually order mee kia dry so the thin noodles can soak up all the sauces. Cooked till al dente, each bowl of minced meat noodles ($4.50) is served with sliced pork, minced meat, pork liver, braised mushroom, and slices of fishcake. Though the combination of ingredients is simple, they work terrifically well.

Uncle Yap adds his braised mushroom sauce at the end before serving to customers. His mushroom sauce is like his secret weapon, which makes his minced pork noodles outstanding.

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When I visited him that day, he decided to cook me a bowl of mee sua instead. This has become my favourite.

The mee sua looked seemingly plain but packs a punch. Tossed around in a vinegar and chilli mixture, every bite was a flavourful hit of comforting savouriness with a prominent sourish piquancy. We liked that the Mee Suah was cooked just right (similar to what you find in zi char stalls) unlike many others which tend to be soggy and overcooked.

If you have stomach space, order the 小碗面 for $6.50 where you get all the ingredients in the soup with a bowl of dry noodles. Now, it’s time to head over for your BCM fix!