Bak Chor Mee is easily one of Singapore’s most iconic hawker food, with Hill Street Tai Hwa Pork Noodles at Crawford Lane earning 1 Michelin star in the Michelin Guide – the world’s first for a street food stall.
The soup BCM version is often overlooked though… what you get is a hot, piping bowl with minced pork ‘floating’ in the broth, sliced meat and occasional dumplings with thin, long mee kia.
Somehow Soup Bak Chor Mee is often associated with Bedok, with 4 stalls (or more) at Bedok 85 aka Fengshan Food Centre serving this particular dish.
But where can you find worthy Soup Bak Chor Mee? Here are 10 of them:
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58 Minced Meat Mee (New Upper Changi Road)
Block 58 New Upper Changi Rd, #01-151, New Upper Changi Road Hawker Centre, Singapore 461058
Tel: +65 8289 6826
Opening Hours: 6am – 2pm (Tue – Thurs, Sat – Sun), Closed Mon, Fri
Here’s a mean contender for the best minced meat mee in Bedok. Drop by The marketplace@58 to taste its version of this well-loved noodle dish. In fact, not a few are boldly swearing this is possibly the best Bak Chor Mee soup-style in Singapore!
If you’ve been hooked on the famous Bedok 85 Minced Pork Noodle, you must try 58 Minced Pork Noodle. No, that’s not a typo.
With just one item in the menu (BCM Soup), they cook their specialty one bowl at a time. That means, be ready for a long wait especially during breakfast and lunch peak times. Weekends are just as queue-ful.
The Bak Chor Mee Soup ($3.00) includes 4 tasty dumplings and generous servings of minced meat and thin, springy egg noodles.
Those large dumplings have tender skin and a delicious filling, made from a secret recipe. Like in other stalls, they have a dedicated area where they churn out these delicious dumplings in perfect execution. You can even buy them by the piece.
Dissecting the bowl, you’ll find the pork stock with a thick, almost gelatinous texture and a garlicky taste. Aside from the minced meat, it has pork lard crisps, preserved radish, and dried flounder.
As this stall only operates for breakfast, lunch and in-between, try to come early.
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Xing Ji Rou Cuo Mian
#01–07, 85 Bedok North Street 4, Singapore 460085
Tel: +65 9486 8126
Opening Hours: 12:30pm – 12:30am (Fri – Wed), Closed Thurs
You do not get many stalls selling this particular soup-style of Bak Chor Mee aka Minced Pork Noodles in other parts of Singapore, but only around Bedok.
The OG of it all is Xing Ji Rou Cuo Mian 兴记肉脞面 at Bedok 85 Fengshan Market & Food Centre.
Look at the stall on the left, with white bowls and floral patterns, orange chopsticks.
The noodles had a pleasurable, springy QQ texture with an al-dente-like bite, that would go so well with the soup. Well, there was a mild alkaline taste that I wasn’t too bothered at all.
The draw to me was the clear soup – it looked deceivingly light but was really flavoursome. It had that interesting sweet tinge.
You would find finely-grinded minced meat floating around or hidden beneath the noodles.
They do not come in big clumps, but ‘blended’ within the broth, with crunches of pork lard and fried garlic adding light fragrance. Xing Ji Rou Cuo Mian 兴记肉脞面 (Bedok 85)
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Seng Hiang Bak Chor Mee 成香肉脞麵
#01–08, 85 Bedok North Street 4, Singapore 460085
Tel: +65 9018 9846
Opening Hours: 5pm – 1am (Mon – Sun)
Seng Hiang Bak Chor Mee stall, which is on the right side on Xing Ji Rou Cuo Mian, also stands out for its delectably divine, soupy bowl of Bak Chor Mee.
This is another great stall to visit when you are craving for a hot bowl of satisfying comfort food at the late hours of night.
The difference is, they have both the dry and soupy version of the dish.
Their Soup Bak Chor Mee ($2.50, $3) had well-cooked noodles without a strong alkaline taste of the usual egg noodles.
The broth had balanced seasoning and with fatty minced pork and lard to provide quite a pleasant dining experience.
This had a stronger garlic taste. Between the two stalls, I think Xing Ji had a more layered broth, but of course both stalls have their fans.
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Seng Kee Bak Chor Mee
49A Serangoon Garden Way, #01-36, Singapore 555945
Tel: +65 8439 0434
Opening Hours: 7:30am – 1:30pm (Tue-Sat), Closed Sun, Mon
When you’re in Serangoon Gardens, make a detour and head to Seng Kee and try their Bak Chor Mee. A long-time hawker stall, it’s been running over 36 years and operated by owner Mr. Lee and daughter Melody.
What’s special about Seng Kee’s version of BCM are the sliced mushrooms that come with it – braised for at least 4 hours for full flavour. The noodles, cooked to the right texture, are tossed in a thick mushroom sauce and some chillies.
The pork-based soup is cloudy with a good chance of rain of umami flavours. They boil pork bones for hours and add dried sole (ti poh) for extra flavour.
If it’s been awhile you last visited them, they’re now in Stall #36.
Order the $10 Fish Maw Mee bowl which includes slices of pork liver, minced pork and braised mushrooms. Mr. Lee himself assures you he uses premium quality fish maw in his BCM.
Mr Lee is quite famous for his antic of tossing his bowl up into the air whenever he prepares BCM. Look out for it.
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Soon Heng Pork Noodles
120 Neil Road Singapore 088855
Opening Hours: 8am – 3pm (Mon – Sat), Closed Sun
This is where you can find Bedok-style Bak Chor Mee at Tanjong Pagar. In fact, its location will soon be very prominent as Shake Shack is opening diagonally across.
The original recipe came Soon Heng from Bedok North Street 3 Block 538 (owned by the mother), and current owner Andrew continues to fine-tune the recipe after listening to customers’ feedback.
In terms of soups, this is one of my favourites when I am seeking for something comforting. While it is not as flavourful or salty as some of the other stalls, there is this clean-tasting yet still robust flavours. Pleasant, and easy to finish.
The noodles are deliciously springy, handmade dumplings packed with soft minced meat.
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Macpherson Minced Meat Noodle (Bak Chor Mee)
1 Opal Crescent Singapore 328393
Opening Hours: 7am – 2pm (Mon – Wed – Sun), Closed Tues
Their dry Bak Chor Mee may just be a shoo-in for one of my person Top 3 favourites in Singapore, but their soup version is definitely a worthy contender.
Watch owner Uncle Yap cook up his noodles, and you know that your bowl is in good hands.
The soup comes very hot and ‘floating’ with many ingredients from minced pork to sliced braised mushrooms, flavourful with slight sweetness as it is cooked with soybeans and ikan billis. The taste of umami.
There is that bit of old-school flavour as well, matched with al dente mee kia. Get the fishcake if you still have stomach space.
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Ding Ji Mushroom Minced Meat Noodles
Bishan Street 22 #01-211 Block 284
Opening Hours: 24 hours
Ding Ji is owned by the Fei Siong Group – you can see their ‘foodprints’ almost everywhere in Singapore with Let’s EAT, Encik Tan, 85 Redhill Fishball Noodles, but somehow I like this best.
The plus point is, it is opened for 24 hours.
Its specialty includes Teochew style noodles such as Fishball Noodles, Minced Pork Noodles, but most come here for the Fish Maw Noodles with Noodles. Well, it may draw some comparison with Seng Kee at Serangoon Garden, though they are not quite the same.
While I found the soup cloudy-rich and tasty, I read that standards have been quite differing, depending on who is preparing your bowl.
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Hosay Mee Pok
Several outlets including Beodk North Street 1 Blk 204, ABC Food Centre
You may start seeing this brand of Hosay Mee Pok in various parts of Singapore, as they are fast expanding. I found a stall in a coffee shop of walking distance from Bedok Interchange Food Centre.
Their best-seller is the Mee Pok, which you would find is slightly thicker and broader than the usual (this is so as to absorb more sauces it seems). Even the Mee Kia is not quite like the usual, having a flat surface, almost like a ‘mini Mee Pok’.
I thought that they had delicious ingredients such as tender sliced pork and liver, along with a hearty soup base.
The mee kia may not be everyone’s choice of texture and type, but you may just want to give this new-comer a try.
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Famous Eunos Bak Chor Mee
Lucky Plaza B1 Asian Food Court, 304 Orchard Road B1-038 Singapore 238863
Opening Hours: 8am – 9:30pm (Mon – Sun)
Not all famous soupy Bak Chor Mee are found in this East. Head over to the basement foodcourt of Lucky Plaza, and you will be hit with this surprise find (other than Jollibee Fried Chicken).
The recipe for this home-recipe mee kia is said to be all the way from 1923, served in a savoury and slightly sweet garlic-based broth, topped with handmade dumplings included with finely minced lean pork thigh.
I thought that the noodles had a slight alkaline taste, especially when mixed into the soup. But the overall mixture was still tasty, and a good find at this part of town.
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Ah Poh Minced Meat Noodle
#01–18, 85 Bedok North Street 4, Singapore 460085
Opening Hours: 6pm – 3am (Tues – Sat), 6pm – 12am (Sun), Closed Mon
Ah Poh Minced Meat Noodle stall is where you can get your late night Bak Chor Mee fix. I hear they are also set up by the family of Seng Hiang Bak Chor Mee.
Their Bak Chor Mee ($3, $4) is simple and minimalistic, prepared with the standard seasoning and ingredients.
The sweet pork stock works as a light base for the springy egg noodles and tender, fatty minced pork. The bowl is topped off with fried garlic, pork lard and spring onions.
Between the 3 bowls, this is a personally a less impressionable choice in terms of the soup – though I think it still has its fans. I enjoyed how delightfully soft the meatballs were.
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