Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in the Chaoshan region of China and countries with a significant Teochew Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce, though sometimes served in a soup . Meat and vegetables are added on top.
Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee pok (bak chor mee). Bak chor mee is usually prepared using thin noodles ("mee kia")< widely known as wanton style noodles or in this case mee pok, while yu wan mee both styles can be cooked with other noodle varieties.
Mee pok is a staple commonly offered in hawker centres and coffee shops (Kopitiams in parts of Southeast Asia) in Singapore, together with other Chinese noodle dishes.
“Mee pok” is commonly misused as a lazy term to cut short naming. Technically mee pok is actually a reference to the type of noodles not the dish. You will see that the dishes as mentioned are meant to be bak chor mee or fish ball noodles.