there used to be another mee pok stall down the road from soy eu tua on 57 upper east coast at the corner of a building. for some years that one was good, and i went there everyday instead of eating at ah lim. the kopitiam was run by an ah soh, and mee pok stall run by a sinkie uncle with 2 jiuhu helpers. for some reason, the stall changed hands and quality was never the same. the bak chor became more fatty, boney and chewy (horrible), and pork cracklings were scarce or almost non-existent. from that moment on, i swore off bak chor. good for everyone in siglap that they closed down including the kopitiam. pork cracklings at ah lim at 15 upper east coast and jalan tua kong are crispy, crunchy and fresh. without bak chor, the mee pok dry tastes much better without the tiny bits of white fat getting in the way. the fish paste slices, fish balls, and lean pork meat are all fresh and bouncy. mee pok is just nice, not soggy. ask for less chili sauce and the sauce combo is just about right. there are other stalls where sauce is overpowering. me like narong self-proclaimed mee pok afficionado. die die must have the near perfect one. by the way there’s one in changi with dirt lot parking and almost everyone on east coast swears by it. i tried it many times but i still like (fake) ah lim at soy eu tua. individual preference.
