Ordering “Mee Pok” is a quick way to order #7 dry with wide noodles. Homesick Singaporean customers order it that way and the owners took note, so it stuck.
Every noodle can be customized to some extent: with soup or broth on the side (lo mein), thin or wide egg noodles, and you can even mix them up e.g. thin egg noodles with rice noodles for texture. The sub par chain Tung Kee noodle (all over the South Bay) offer that combo as well.
Thai Nghiep Ky Mi Gia is run by a former employee / kitchen worker of Hai Ky, hence the similar menus. TNK for me is far superior as the flavors are more nuanced and they use significantly less MSG.
The beef stew noodle is a variant of Vietnamese Mi Bo Kho (beef stew). The one at TNK is great but sometimes the broth can be a bit heavy with a little grease on top (but gives a nice aroma). You can also order it entirely with just tendons and if you get broth on the side you can adjust the flavoring to your liking (and degree of moisture and al-dente of the noodles).
