Talk:Bak Chor Mee

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Food and drink

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This article was nominated for merging with Mee pok on 4 Sep 17. The result of the discussion was merge.

Proposed merge with Mee pok[edit]

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.

The result of this discussion was to merge this artile into Bak Chor Mee

Variants of essentially the same dish with some regional nuances. Bak Chor Mee is already covered under Mee pok _pseudonym Jake Brockman ^talk 20:04, 4 September 2017 (UTC)[reply]

Mee pok is a type of noodle. Bak chor mee is a dish that use mee pok (flat egg noodle) as it's ingredient. But, it is not always use Mee Pok.Many Bak Chor Mee are also use Mee Kia. Please see on Mee pok talk page. Most of people agreed to create new page for Bak chor mee. Lee788 (talk) 4.35, 5 September 2017 (UTC).

Lee788 I'm a little in two minds about this. There are a number of dishes of the basis of mee noodles, the difference being 1) if they are dry or with soup and 2) what kinds of meats and sauces are added. I guess it's fair saying that mee on it's own does not exist (other than in supermarkets) and to make it a dish, something is being added. Every mee stall around Singapore, Malaysia or China will offer something or the other added to make their "unique" dish and name it depending on whatever is added on top of the noodles. The question is, if there is sufficient material available and individual significance to create individual articles about each mee based dish? Also, I see considerable variation in regional views. Someone in Singapore would look at "mee pok" possibly differently than someone in Guangdong. I tried to look for comparables. The article about Spaghetti talks primarily about the production of the pasta base and only briefly touches on the dishes. The dishes, such as Spaghetti alla puttanesca have their own well sourced articles with extensive research of the regional variations and cultural derivation etc. In conclusion I see this going down one of two roads: a) focus the mee pok article on the basic dish and create individual articles for all the mee pok derivatives (if sufficiently sourced and some agreement is reached between the various viewpoints on Chinese and Chinese based cuisine) or b) settle on a common denominator and extend the mee pok article showing what a rich, diverse dish this is with many regional variations. I personally would tend to (b). _pseudonym Jake Brockman ^talk 15:40, 5 September 2017 (UTC)[reply]

Merge Unless more is written and sources found to show substantive evidence of its independent notability to warrant its own page, then it should be merged. Otherwise you'd end up with numerous pages of dishes based on mee pok with minor variations, all with just a short description with nothing more to say. I would say develop it further on Mee Pok with suitable citations until it is ready to be split off from the article. Hzh (talk) 15:32, 3 February 2018 (UTC)[reply]

Basically one is a base ingredient, another is a dish which can consist of this base ingredient or other base ingredients. Merging both of them together is combining two topics into one. I will suggest deleting this article if notability cannot be established. --Xaiver0510 (talk) 04:05, 30 July 2018 (UTC)[reply]

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.