The Dead Cockroach: Chun Seng Noodle House - Braised Pork Made With A 100 Years Old Recipe @ ABC Brickworks Market & Food Centre

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Update: Chun Seng Noodle House has relocated. The new address has been updated at the bottom of this post.

Chun Seng Noodle House is a relatively new hawker stall at ABC Brickworks Market & Food Centre.

Opened in late 2019, it is run by a pair of young hawkerpreneurs who signed up for the hawker incubation stall program. Under the scheme, aspiring hawkers pay subsidized rental fees for a total of 15 months and the stall came pre-fitted with basic equipment to lower the upfront capital investment.

Since they are a noodle house, they sell a variety of noodles such as minced pork noodle ($3.50/$4.50), chicken feet noodle ($3/$4.50), braised pork noodle ($4/$5/$6), meat ball soup ($3/$4/$5) and fish ball soup ($3/$4/$5).

The highlight of this stall is their one hundred years old braised pork (lor bak) recipe that has been passed down and perfected over three generations.

Needless to say, I skipped the others and head straight for their braised pork noodle.

Even though I ordered the smallest bowl, for $4, there is a good mound of noodle topped with a generous portion of braised pork and chye sim.

So, how did the braised pork which is cooked with a 100 years old recipe fare?

The well-marinated meat was deliciously tender with a firm bite while the alternating layers of fats assures that the pork remain juicy instead of dry.

The dark soy which the pork belly was steeped in is delectable and addictive. I wished they had drizzled some of that yummy sauce over the meat.

Maybe it is just me but I find the mee kia very different from those used for wanton mee. The texture is firm and slightly thicker but still possess a chewy bite that I like.

As for the tossing sauce, it tastes sweet-ish and felt a little sticky on the lips. I wonder if they had added in the braising sauce because it is brilliant! If this is braised pork noodle, then no point if it tastes just like minced meat noodle with the prominent acidic profile of vinegar.

I do taste some vinegar in the sauce but on the whole, the flavors are well balanced and complemented each other nicely without any trying to outshine the others. Do feel free to ask for more chili or vinegar if you prefer heavier flavors but this is good enough for me.