Recommended by SethLui.com. This was a popular one, with a 20 minute wait at lunchtime on a Sun. The sauce was balanced – spicy, lardy, vinegary and savoury. Everything else was competent – the noodles were soft and the other ingredients fresh and springy.
It is getting harder to find a really good Bak Chor Mee these days. Somehow, I still prefer the traditional type with the liver as part of its ingredients.