There is a difference between Singapore bak chor mee and KL-style pork noodles. Recently, I found one stall in Tampines that sells the soup and dry version of KL-style pork noodles. In Kuala Lumpur, it is often known as kon-lou mian. I think it is popul…
There is a difference between Singapore bak chor mee and KL-style pork noodles. Recently, I found one stall in Tampines that sells the soup and dry version of KL-style pork noodles. In Kuala Lumpur, it is often known as kon-lou mian. I think it is popular in Singapore because it is flavourful, the broth is packed with umami and delicious. Although both noodles use using same or almost the same ingredients, the preparation of the noodles is different and the dry version uses different types of sauces. In Kuala Lumpur, not everything adds chilli paste.
The soul of the noodle is pork lard.
KL-style pork noodle is a comforting and hearty dish that reflects the flavours of Kuala Lumpur's street food scene, now easily enjoyed in Singaporean kitchens and hawker stalls alike. It is perfect for any time of day, whether as a satisfying lunch or a warming dinner option.
I think it is rare to find Sam Kan Chong (pork ball noodles) in Singapore. The photo itself, it looks authentic. The sauce is a savoury black sauce, and it goes well with my kway teow. It comes with 3 pieces of pork balls, minced meat, and sausages. The KL-style pork balls are square in shape, and that makes them look unique from regular meatballs. From Google reviews, the pork balls are said to be imported from Kuala Lumpur every week.
Address: 335 Smith St, #02-118, Chinatown Food Complex, Singapore. (The stall has been permanently ceased)
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