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I am no mee pok expert but I can tell you one thing for sure, the noodles at Da Lian (大连传统面家) rock my socks off. If anything at all, most people know the Chinese love their noodles. And traditionally, mee pok (the Asian equivalent of linguine) is yellow and flat in nature, served dry and tossed in a sauce comprising light and dark soya sauce mixed with a dash of shallot oil and black vinegar, and the all-important ingredient – the sambal chilli paste, for added flavour.
To the uninitiated, there are typically two variants of this dish: one with fish balls, the other with mushroom minced meat also infamously known as Bak Chor Mee. Da Lian serves both types and I generally lean towards the Bak Chor Mee version just because the minced meat give the noodles the extra bite while the braised mushrooms flavour the noodles with a pleasant umami zing.
While the sauce may be the main star of the show here, the sambal (spicy prawn paste) is the key that turns this dish into something really awesome. So do yourself a favour and ask for chilli in your noodles. Believe me, you won’t regret it. The sambal here is so good, you can taste the grittiness of its shrimp paste, creating a zesty bite contrasted against the perfect ‘al dente’ noodles.
There are other dishes available here but for sides, we loved their barbecued chicken wings. Just look at how crispy the glistening chicken skin looks. Trust me, these were tender and bursting with juices too!
Da Lian Traditional Noodles is located at 216G Syed Alwi Rd (Townshend Rd), Singapore 207799 and is open 24-hours every day. If you are ever in the area, do give this place a go and let me know your thoughts!