• The Mandarin term “面薄” originated from the Teochew dialect term mee pok.
• Apart from wheat flour, eggs, salt and tapioca starch are also used in the making of mee pok.
• Mee pok as well as mee kia are said to be distinctively Teochew-style noodles. Like mee kia, cooked mee pok is bright yellow and is mainly used as an ingredient in Teochew bak chor mee or fishball noodles.
• With increasing health awareness, some manufacturers have also come up with wholegrain mee pok.

According to the owner of the fusion mee pok stall, just as Japanese noodles developed their own style after travelling around the world and gathering flavours after the Second World War, the mee pok here has undergone creative variations. The use of Japanese ingredients and seasonings in the sauce, for example, instantly differentiates it from the traditional style, which may be one of the reasons for the stall’s popularity. (Shin Min Daily News, 13/10/2015)