Thursday, March 10, 2011

ronnycakes reviews: Mee Pok at Tang Pin Kitchen, SS2

One of my favourite places to go for noodles is at this Mee Pok place in SS2, which I first came across in the Star paper a few years ago. Back then, only the hidden away back-shop was in existence and it took us ages to find. Now, they’ve expanded to have another restaurant facing the main road and is much easier to spot.


The inside is fully air-conditioned and is very clean and spacious.

Tang Pin serves “authentic Singaporean Mee Pok”, but I’ve sort of forgotten how Singaporean Mee Pok tastes like since I’ve not visited Singapore for about 10 years. However, I do have a vague memory of flat noodles in chili sauce, with some yong tau fu on the side… :D

Tang Pin Mee Pok (RM6.00) is their signature dish, and one that they do very well!
Flat noodles with sambal chili sauce, copious amounts of minced pork, lard, and a dash of fish broth when mixed together is delicious. The noodles are nice and springy, the chili aromatic and the pork just the right mixture of fatty and lean meat. Not to mention the lard which is always a plus point for everyone!Comes with a bowl of soup which I always finish off because it is that good. :P

All the goodness mixed together. Yums!

Deep Fried Fish Paste (RM1.20 per piece) with bittergourd. The fish that Tang Pin uses to make their fishballs and fishpaste comes from a different source as compared to other yong tau fu places. They use the more expensive “tofu fish” (not sure what it’s called in English), which has a smoother texture, is whiter in colour, and has less of that fishy smell. The fish used in other yong tau fu places have slight greyish tint.

Jumbo Fish Balls, RM5.00 a bowl. Wonderfully springy, and massive!


Something else which I love to order when I’m here is the Fried Fu Chuk (RM2.50 a piece) and is fish paste wrapped with beancurd skin, and mixed with carrots and chives. The outer skin is fried to a crispy perfection whilst the inner paste is smooth and springy. Sadly, the price of the fried fuchuk has increased (used to be 1.20 a piece) and makes me question its’ value-for-money. xp

For dessert, we had the Black Glutinous Rice Porridge (RM3.50), which was just the right degree of sweetness. Tang Pin also has other tongsui desserts such as Red Bean or Green Bean, and the ever-popular Barley Fu Chuk.

All in all, the mee pok and fish-paste items are definitely worth a try! It’s one of my favourite places to go to when I’m looking for a comforting bowl of noodles.
Tang Pin is doing quite well for themselves and already have quite a few branches cropping up in Klang Valley. Of the ones that I know of, the Seapark outlet actually serves steamboat (have yet to try that one), but the branch in Damansara Uptown is owned by the boss’ brother and is a Halal version of the Mee Pok that is found in SS2; the minced pork is replaced by minced chicken.

The other branch that I mentioned before is actually right behind Tang Pin kitchen and is named “Tien Pin” instead. That particular outlet is open-air (read: no air-conditioning) but drinks are about 50 cents cheaper and parking is a lot easier to find than the front shop.

Tang Pin Kitchen
No. 24, Jalan SS2/24
Petaling Jaya


Ken Hui said...

Mee Pok is the name of that particular type of noodle, not the name of the meal. In Singapore, you can request for other type of noodle instead of Mee Pok.

JoinMe said...

Hi ronnycakes,
Kindly be informed that this post has been reprinted on, thanks.
P/S: We have put your name and link credit back to this article.


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