Mee Pok

Food and Travel (Singapore) - - Cook's Basics -

This egg noo­dle, which is char­ac­terised by its flat and yel­low ap­pear­ance, is most com­monly used in “bak chor mee” – minced meat mee pok and “yu wan mee” – fish ball mee pok. The for­mer is a sta­ple of­fered in most hawker cen­tres and cof­fee shops in Sin­ga­pore, and is well loved for its al-dente tex­ture and flavour­ful sauce.

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