Mushroom Bak Chor Chai Tow Kway 香菇肉脞菜头粿 @ North Bridge Road Market

Ke Shuang Xing Fried Carrot Cake (柯双兴菜头粿) has been dishing out fried carrot cake (Chai Tow Kway) for five decades but just this month, they have roll out a new offering which is a marriage between Chai Tow Kway and Wah Kueh.

Wah Kueh (碗糕), as its name implies, is a bowl-sized rice pudding (imagine a giant Chwee Kueh) with toppings and sauce drizzled over it.

Unfortunately, this is a fast disappearing dish in Singapore. I myself have eaten it only once at Bukit Merah Food Centre while on my way to CMPB from Redhill more than 10 years ago. I have even forgotten how it taste like now.

Ivan, the owner of Ke Shuang Xing Fried Carrot Cake decided to bring this old favorite back and merge it with their Chai Tow Kway.

Seng Huat Bak Chor Mee @ North Bridge Road

Bak Chor Mee $3.50

Bak Chor Mee (aka Minced Pork Noodle) has always been one of my favored noodle dish.

When I was at Bugis to see the 3D Street Art by Joe Hill the other day, I thought why not cross over to Seng Huat Eating House at Liang Seah Street for a quick bite?

I had specifically requested for extra vinegar and spiciness but they had either forgotten about my request or added too little to make a difference.

Despite that, however, Seng Huat Bak Chor Mee did not fail me. The al dente mee pok tossed in a winning concoction of chilli and vinegar was such a delight!