MacPherson Minced Meat Noodles – Try It Before It’s Gone!
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 at Tai Thong Crescent, they have moved to the coffee shop where Tian Wai Tian Fish Head Steamboat is, at the junction of Serangoon Road and Opal Crescent.
Owner Uncle Yap starts work at 3am every morning. 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…
At MacPherson Minced Meat Noodles, I usually order mee kia dry so the thin noodles can soak up all the sauces. Cooked till al dente, each bowl of noodles is served with sliced pork, minced meat, pork liver, braised mushroom and slices of fishcake.
Uncle Yap adds the power braised mushroom sauce at the end before serving to customers. The flavours are strong with a tanginess from the addition of black vinegar. Pork lard is generously scattered over and, this is just the way I like it.
Their Bak Chor Mee priced at $4 is the popular choice or you can have 小碗面 for $6 where you get all the ingredients in the soup with a bowl of dry noodles but sadly, it is usually sold out by the time I reach.
There has been news of Uncle Yap’s retirement. When I met him, he was already telling me that he was very tired and hope to retire. His kids are not keen to take over the business and he works with his assistants at the stall. I really hope it’s not so soon. So, quickly get your bowl of BCM before it’s gone!
MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.
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