People often ask me what’s the first thing I have to eat when I step off the plane in Singapore.
It’s impossible to say because the answer really is, everything.
Right up there, though, is mee pok ta (also known as ta mee pok), a dish comprising al dente tagliatelle-like egg noodles tossed in a spicy aioli together with fishballs, sliced fishcakes, minced pork and crispy cubes of fried pork lard.
The dish has special meaning for me — in Singapore, my father and I love nothing more than to get in the car first thing in the morning and drive over to our favorite mee pok place nearby for breakfast. There, as each fiery bite of noodles sinks in, we’ll slowly wake up.
So when my international Let’s Lunch group of bloggers suggested posting a Father’s Day-inspired dish for June, mee pok came to mind. I had never attempted to make it before — it’s so inexpensive (about U.S. $1.50 or $2 a bowl) and easily found in Singapore, no one needs to bother.
In New York City, however, it’s an entirely different matter. So with a bag of fresh noodles from New York Chinatown in hand, I decided to give it my best shot …