Bak Chor Mee

A humble dish that ascends to heaven when all its components are in balance. Adjust the condiments in the sauce mix to suit your palate; the dressed mee should be salty-sour-spicy and fragrant from the lard. If you are able to find good dried sole fish pieces (tee poh), wipe these with damp paper towels to remove dust, then deep-fry until browned and crispy to make a wonderful garnish for the mee.