Those who know me personally know that Bak chor mee (minced pork noodles) is my all-time favourite food. I can eat it for breakfast, lunch and dinner continuously for many days straight.
So when I found this article in SoShiok.com by David Sun, I know that I have to share this joy! Here are probably 8 of the best minced pork noodles in Singapore.
David, I sure hope we have the same taste as I will travel to the ends of our island based on your recommendations! Bak chor mee, here I come!
Toa Payoh Lor 5 Yan Kee
Block 75, Toa Payoh Lorong 5, #01-350
Opens: 24 hours daily. Price: $3, $4
It may have the same name as the first stall on this list, but that is where the similarity ends. This stall keeps its bak chor mee simple, with the straight-on taste of pork mixed with vinegar.
There are no secret ingredients or special cooking styles. Great for those looking for a good bowl of bak chor mee. The cook uses the traditional pork lard to provide the oil and flavour, and chilli and ketchup to add taste.
Block 477 Minced Meat Noodle
Good Taste Food Park, Block 477, Tampines Street 43
Opens: 6am to 1pm daily. Price: $2.50, $3
Deep in the Tampines heartland is this hidden gem of a stall. Early in the morning, you’ll see older and more discerning foodies queueing here. Every order arrives in under five minutes.
The simplicity of the dish is what keeps people going back. You get a generous serving of wonton, meatballs and minced meat, garnished with fresh spring onion. The clear soup is tasty and the texture of the noodles nicely al dente.
Seng Huat Eating House
424/492 North Bridge Road
Opens: 24 hours daily. Price: $3.30, $4.30, $5.30
The boss has been in the food business for more than 20 years and this stall has been here for half of that. You know the ingredients are fresh as the stock is topped up frequently. The noodles come for a supplier, but still taste great. The cook says that’s all down to the way they’re cooked.
The noodles aren’t left soaking in the broth for too long. The broth is made with ikan bilis, pork bones, salt and rock sugar, which sweetens the soup.
Seng Hiang Food Stall
Block 85, Bedok North Street 4, #01-08
Opens: 5pm to 1am daily. Price: $2, $2.50, $3
Meat-lovers will fall for this stall, whose owner believes the key to success is to “be generous with the meat”.
The bowl of noodles is chock-full of ingredients. Only pork legs are used for the minced meat, so it tastes great but not too porky.
Seng Kee Mushroom Minced Pork Noodles
316 Changi Road
Opens: 9am to 8.30pm daily. Closed on alternate Mondays. Price: $4.50 for normal bowl, $8 with fish maw
Some claim this is the best bak chor mee. Patrons are entertained by the owner while waiting for their orders. He tosses bowls and flips the noodles in the air.
But theatrics aside, the broth and ingredients make the noodles best-sellers. The owner says he uses first-grade fish maw, scallops and egg along with the usual minced pork, seaweed and mushrooms. The taste is heavenly.
Yan Kee Noodle House
Maxwell Food Centre, #01-49
Opens: 24 hours daily. Price: $2, $3
Instead of selling bak chor mee, this stall sells bak chor mee sua. The owner strongly believes that a really big fire will cook a good bowl of noodles.
He starts by frying the ikan billis, then mixing it with fresh minced pork to add to the bowl of dry mee sua. Watching him cook is itself quite a sight.
Pasir Panjang Food Centre, #01-33
Opens: 5am to 2.30pm on weekdays. Closed on weekends and public holidays. Price: $3, $4
The stall owner has more than 40 years of experience. When he is not at the stall, the self-proclaimed glutton is out looking for good food to savour. He values freshness and quality ingredients.
He braises the mushrooms and uses anchovies and turnip in his broth. The fried lard gives the bowl of noodles a wonderful flavour.
Xing Ji Ruo Cuo Mian
Block 85, Bedok North Street 4, #01-07
Opens: 4.30pm to 1.30am daily. Price: $2.50, $3
The noodles here come from a factory although the owner feels hand-made ones taste better. He makes up for this by using quality ingredients. Only specific parts of the pig are used in the minced pork, which is marinated overnight.
Bream, garlic and lard bits are added to the fried wonton to give a burst of delicious flavour with every crunch.