Bak Chor Mee
Bak Chor Mee is translated into Minced pork noodle in Chinese and served with either thin egg noodles or flat egg noodles, drenched in black vinegar or ketchup with chili. Coupled with fishcakes, vegetables, meatballs, pork liver, stew mushrooms, bean sprout and cockles. Served either dry or with soup. Dry is better preferred by locals as they can add chili. You mix the noodle with the sauce well.