Update: Ah Gong Minced Meat Noodle has permanently closed.
Madam Chow has been a hawker at Maxwell Food Centre for the past five years but business has not always been rosy due to the construction of the Thomson-East Coast Line in the area.
As the proverb goes, it never rains but it pours. Her business was dealt a further blow when the pandemic struck. Footfall to the food centre fell drastically as dine-in restrictions were imposed.
Not one to admit defeat, Madam Chow turned to selling claypot bak chor mee (she was selling something else before that) thus, Ah Gong Minced Meat Noodle was born.
Serving bak chor mee in a claypot is unheard of and naturally, piqued the interest of many. The main draw, however, is still its competitive pricing of $2.50.
In consideration of the greying population in the neighborhood, she kept prices low just so this demographic group could afford to have a meal but of course, everyone - young and old - are welcomed to buy the $2.50 bowl.
If you are worried about how she even makes enough for rental, you can support her by ordering her other regular priced options, like meat ball bak chor mee ($4), dumpling bak chor mee ($3.50), meat ball and dumpling bak chor mee ($4), meat ball soup ($4) and her Signature bak chor mee ($4.50).
I trust that the $2.50 bak chor mee is just the basics with noodle, minced pork and crispy pork lard whereas the $4.50 Signature is the upgraded version with additional ingredients.
I decided to go for the Signature bak chor mee soup. You can also opt to have it dry.
My order came bubbling in a claypot where half of the receptacle is covered by dried beancurd skin, lettuce, bak chor and crispy pork lard while hidden out of sight below are a couple of meat balls, dumplings, and mee kia (thin noodle).
From its imperfect shape, one can tell that the meat ball is handmade. Compared to factory made ones that have been beaten to a paste-like consistency, the meat balls here have better texture and tasted like real meat.
The dumpling skin were silky smooth and soft. Wrapped within is probably the very same pork mixture used to make the meat balls.
Madam Chow does not make a big batch of meat balls and dumplings to store in the fridge but rather, make them in limited quantity every morning to ensure freshness.
The pork based broth is delectably robust with the umami-ness of tee poh (sole fish). I love how the aroma of the crispy pork lard adds even more depth to it.
You will be glad to know that Madam Chow does not use MSG at her stall.
The mee kia were softer than al dente but fortunately not soggy.
While it seem like a novelty idea to serve bak chor mee in a claypot, it is not without flaws; the residual heat may keep the food warm for a longer period but it continues to cook the noodle and dumpling, rendering them softer than desired.
I was given this coupon which is valid for a discounted cup of barley drink from #01-03 or sugar cane juice from #01-08.
Despite being a victim of the current situation herself, it is benevolent of her to want to provide an affordable meal to those who need it and even extending a helping hand to her fellow hawkers along the way.
Such compassion is priceless in this challenging time where everyone is completely engrossed with their own struggles.
As they say, not all heroes wear capes and Madam Chow is the hero(ine) we all need.
1 Kadayanallur Street
Singapore 069184
