Traditional Singapore (of Teochew origin) bak chor mee(???) is a renowned ‘new style’ with Chinese fish maw, half a Japanese tamago egg, a big meatball and minced meat. And springy and smooth mee pok (??) noodles tossed in sauces (vinegar, soya sauce & crunchy lard) are perfectly matched! A bowl of bak chor mee served with hot broth feels like home.