Something not found in Kuala Lumpur.
An odd tangy dish of minced pork, pork liver, wantan and noodle mixed in vinegar and chilli sauce. It's rather novel. An acquired taste, I'd say (first time I see people putting vinegar into their mee)
On the otherhad, the accompanying bowl of broth is rich and tasty. I give it two thumbs up! I'm told bak chor mee comes in a soupy version which I think would make a rather hearty breakfast on a cold rainy morning.