Jin Xi Lai (Mui Siong Minced Meat Noodle) [Closed]
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Suitable For
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Breakfast, Brunch, Lunch 
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| Price Average |
$4.5 - |
| Location |
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| Let's share！ | |
Since its inception in 1970, this Bak Chor Mee specialty store is well-known for its generous thick pork liver slices.
Mr. Tan, the owner of Jin Xin Lai, continues this legacy from his mother, who learnt the authentic way from the Teochew people.
The ingredients in Bak Chor Mee are different in each store. Yet, Mr. Tan continues to follow his mother's recipe to a T.
Jin Xin Lai takes their pork liver seriously; all the pork liver slices are freshly hand-cut in the stall, to make sure that each slice is cut thickly. It is easy to overcook pork liver, but this stall has timed its boiling time to perfection, making the slices juicy.
Be prepared to queue!
Signature
Was recommended by a friend. I ordered the mee kia (thin, cylindrical noodles) soup and mee pok (flat, wide noodle) dry.
When I reached at 12 noon on a weekend, there were a few people in the line. Just when I thought I could eat immediately, everyone around me was holding restaurant buzzers... Long wait ahead!
30 minutes later, I managed to taste the best pork liver I have ever had in Singapore! There was a bit of blood oozing out of the meat, but it was soft and juicy!! This, is an amazing mastery of technique...The fishball also gave the refreshing change in palate I needed.
For both dishes, the tau gay (beansprouts) made the noodles not so jelak.
For the soup type, flour coating over each strand of yellow mee kind of dissolves into the soup... I personally prefer ordering the dry type (noodles and soup separate) so that I can enjoy the umami flavour of the meaty soup better.
All pork liver and organ soup lovers alike, unite at this stall!!
Was recommended by a friend. I ordered the mee kia (thin, cylindrical noodles) soup and mee pok (flat, wide noodle) dry.
When I reached at 12 noon on a weekend, there were a few people in the line. Just when I thought I could eat immediately, everyone around me was holding restaurant buzzers... Long wait ahead!
30 minutes later, I managed to taste the best pork liver I have ever had in Singapore! There was a bit of blood oozing out of the meat, but it was soft and juicy!! This, is an amazing mastery of technique...The fishball also gave the refreshing change in palate I needed.
For both dishes, the tau gay (beansprouts) made the noodles not so jelak.
For the soup type, flour coating over each strand of yellow mee kind of dissolves into the soup... I personally prefer ordering the dry type (noodles and soup separate) so that I can enjoy the umami flavour of the meaty soup better.
All pork liver and organ soup lovers alike, unite at this stall!!
Erika
University Student / Duration of stay 18 years
歌・言語学習・ジャーナリング
- Phone
- +65 9114 3731
- Modes of Payment
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- HP / SNS
※The shop's opening hours may vary due to COVID-19.
| Mon | 07:30~14:30 |
| Tue | 07:30~14:30 |
| Wed | |
| Thu | 07:30~14:30 |
| Fri | 07:30~14:30 |
| Sat | 07:30~14:30 |
| Sun | 07:30~14:30 |
| Remarks | Closed on Wednesdays |
| Foods | ||
|---|---|---|
Minced Meat Noodle(Dry/ Soup)  $4.00/$5.00/$6.00 |
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- #01-101, 638 VEERASAMY ROAD, MULTI STOREY CAR PARK, 200638
- DT22 Jalan Besar NE8 Farrer Park EW12 DT14 Bugis
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