You know, I love those Daddy Days. And what I mean by that is just being with my father, the only person who bothers to settle for an early alarm (cough 7am) each Sunday morning just to accompany me to some either popular or ever so slightly obscure breakfast place in the heated heartland here in Singapore. I’ll be leaving for London tomorrow, so I thought it only fitting to talk about all things wonderfully local. I’m talking prata, eggs or bak chor mee, though some days I just can’t stand overly stodgy breakfasts since it makes me feel lethargic and pudgy about an hour later. If enjoyment without consequence existed, I would definitely be over there right now, instead of just talking about it. Talk is cheap sometimes, isn’t it?
The coffee, I could pass. A true trachle to finish. I found myself forcing down the liquid in an attempt not to waste it. Ordering kopi c siu dai (black local brew with less sugar, since my uncle did the same and I did not wish to complicate matters) was my own mistake. It seemed as if they were eager to heap in more of the white stuff. If you’re heading to Thomson for some brekkie fix, be it pancakes or prata or noodles, you must, must have the mushroom minced meat bak chor mee. Note I say have, not try, for I give you only that choice and that choice alone. Our national dish (yes yes, after Hainanese Chicken Rice) is one which at a glance effectively disguises the gleaming, golden river of thick balsamic vinegar sauce. You get the mound of tender, flat and yellow al dente noodles, the pressed, slightly porous bits of chicken liver and soft mushroom. The spring in the noodles soak up all the flavour and exhale a rich aroma. The tornado of flavours coalesce and marry spectacularly in your mouth, unleashing a weapon of sharp flavour- dense, pungent, tangy, whole. Watch the sauce coat every strand before you take the first slurp. Despite this, I don’t think they are on par with the mee pok at Tai Hwa, which is another haunt you should check out for the best bak chor mee in the world.
Ok. The Fuzhou fishballs here are officially the best. Ever. Fishballs bursting with sweet, juicy minced pork filling and an explosion of scalding soup at your first bite. If you’re not a noodle person, I urge you to indulge yourself with these babies. The vegetables and hot broth complement them perfectly. Like those creme easter eggs. You can’t really wait to reach the middle.
I’m not a regular, so I can’t vouch for consistency. But mind you, I’m making a mental note to make a brief visit again soon.
Tangy, vinegary noodles to nourish the mind and soul.
246B Upper Thomson Rd