Two stalls down from Victor Famous Fried Chicken Wing Rice at the Yi He Eating House is this bak chor mee stall that has been suggested to us on more than one occasion. The noodles were a bit soft (perhaps a function of the time required to bring this home), and it wasn't as edgy as Tai Hwa's vinegar, meatball, and dried fish-fueled creation. But it was a nicely balanced bowl that I ate quickly, especially with those earthy shallots in there. Moreover, they are well-known for their liver, which not only comes in generously thick slices, but is decently rich and creamy. Liver is still a bit of an acquired taste for me though.
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