Introduction
Tucked away in the heart of Little India at 638 Veerasamy Road (Yi He Eating House), Jin Xi Lai (Mui Siong) Minced Meat Noodle has earned a cult following for its unique take on the beloved hawker classic Bak Chor Mee especially thanks to its standout cook on the pork liver.
The Signature Dishes
Thick-Sliced Pork Liver
What takes the spotlight here is the bowl of pork liver soup: thick slabs of pig liver that are still slightly pink in the centre, served in a cloudy pork broth made from pork-bones and from cooking the minced meat.
Dry Bak Chor Mee
Alongside the liver soup, the dry bak chor mee bowl is the classic here: mee-pok or mee kia tossed in their house vinegary sauce, topped with pork lard, fishballs, fishcake and pork slices.
The sauce is mixed with vinegar and their own chilli jam. It is a good bowl of dry noodles, but lacking slightly in the vinegar department.
Location and Waiting Time
The stall resides within Yi He Eating House, a rather clean and no-fuss coffeeshop near Jalan Besar / Little India MRT. Although there was queue when we were there on a weekday afternoon, we were told there was a 30-minute wait and they gave us a buzzer after our orders were taken.
Final Verdict
Like what most people say, Jin Xi Lai (Mui Siong)’s cook on the pork liver makes the trip worthwhile. You are given a variety of ingredients such as fishball, fishcake, pork liver, pork slices and minced meat, which is value for money for $7.50. The dry chilli noodles can be bolder in flavours with more chilli umami. And don’t be fooled by the “invisible” queue and try to come after the usual meal hours if you don’t want to wait too long.
Rating: 4 / 5
Jin Xi Lai (Mui Siong) Minced Meat Noodle
638 Veerasamy Rd, #01-101, Singapore 200638
Google Maps Link: https://maps.app.goo.gl/kfPZqbuMauoLgdzt8
