20 Spots To Get Your Bak Chor Mee Fix In Singapore
Whether you love the dry or soup version, we have got multiple options for you
By guoxiongho -
There are two types of bak chor mee or minced meat noodles. The first is the dry version that has noodles tossed in vinegar and accompanied by minced meat and toppings such as pork slices and liver. The other type is the soupy kind, which has noodles sitting in an umami-rich broth and topped usually with meatballs. But whether you're team dry or team soup, here are the 20 best places to get the much-beloved bak chor mee in Singapore.
Hill Street Tai Hwa Pork Noodle is probably the bak chor mee everyone has heard of since the hawker stall has been awarded one Michelin star every year since 2016. The main feature of its noodles is the signature vinegar sauce, which adds a layer of flavour while cutting through the dish's richness. The family-owned brand was founded by Tang Joon Teo in 1932 at Hill Street and its long lines make its location easily recognisable. Prices range between $8 and $15.
Hill Street Tai Hwa Pork Noodle is at 466 Crawford Ln, #01-12 Tai Hwa Eating House, Singapore 190466. Visit its website for more information.
Fu Yuan Minced Pork Noodle is a favourite among the residents of the Tampines and the neighbouring Loyang area. Occupying half a stall, the owner of Fu Yuan was said to have trained at Tai Hwa before starting his humble stall. Perhaps this explains why many remain loyal fans and are willing to wait patiently. Like the former, Fu Yuan's noodles are spiked with vinegar and doused with its special chilli. The dish is priced at $4.50.
Fu Yuan Minced Pork Noodle is at 201C Tampines St 21, Chang Cheng Food Court, Singapore 523201.
Housed in the food heaven that is the Bedok 85 Market, Xing Ji Rou Cuo Mian is known for its soupy bak chor mee that combines springy noodles with a hearty broth. The dish is then topped with pork meatballs and minced meat. The stall has been around since Sim Geok Him started it in 1968 as a pushcart around Simpang Bedok. Third-gen Yap Tiong Chye now manages it. Prices start at $4.
Xing Ji Rou Cuo Mian is at 85 Bedok North Rd, #01-07 Bedok 85 Market, Singapore 460085. Visit its Facebook for more information.
Tai Wah Pork Noodle is another established bak chor mee stall with the Michelin Bib Gourmand recognition. But in case you didn’t know, Tai Wah is affiliated with the Hill Street Tai Hwa label as the two owners are brothers who have inherited the same recipe from their father. Third-generation hawkers Gerald Tang and Tang Chai Chye now helm Tai Wah. Prices start at $6. Both Tai Wah and Hill Street Tai Hwa also look to have fried sole fish in their versions.
Tai Wah Pork Noodle has multiple locations in Singapore. Visit its website for more information.
As evidenced by its name, Famous Eunos Bak Chor Mee is, well, rather famous. The hawker began in 1923 when the founder sold the noodles from his bamboo pole while plying Kampong Chai Chee. Now, the business is headed by fifth-generation owner Ler Jie Wei and the brand is most known for its soupy take on bak chor mee. Those who prefer the dry version can find it here, too. The dish is priced at $4.50.
Famous Eunos Bak Chor Mee has multiple locations in Singapore, including 7 Eunos Cres, Hong Lee Coffeeshop, Singapore 400007 and 106 Hougang Ave 1, #01-1239 CU FnB, Singapore 530106. Visit its Facebook for more information.
For those who feel peckish at night and need a little supper pick-me-up, head to Seng Huat Bak Chor Mee. Third-generation owners now manage the family-run hawker stall, which is open 24 hours daily. Its central location also makes it a good spot for revellers who want to mop up the alcohol with some dry bak chor mee, or its other speciality, the bak chor mee sua. Both are priced at $4.50.
Seng Huat Bak Chor Mee is at 492 North Bridge Rd, Singapore 188737.
Jin Xi Lai Minced Meat Noodle, or Mui Siong, has been serving bak chor mee since 1970 under matriarch Teo Yan Leng. Many devotees queue for half an hour just to get a bowl. The hawker stall is known for its pig liver done in both soup and dry versions, so if you love that organ, order more. Prices start from $5.50.
Jin Xi Lai (Mui Siong) Minced Meat Noodle is at 638 Veerasamy Rd, Yi He Eating House, Singapore 200638 and 152 Ubi Ave 4, #01-01 Recess Time Food Court, Singapore 408826. Visit its Facebook for more information.
Run by a third-generation owner, Mr Ang, 58 Minced Meat Mee is another place to get your fix of bak chor mee in the west. The stall is on the third floor and can be challenging to find, and you can expect a queue, especially during lunch hours. The springy noodles are generously topped with minced meat, liver slices, and pork slices before lacing them with the stall’s signature sauce blend. Prices start from $4.
58 Minced Meat Noodle Taman Jurong is at 3 Yung Sheng Rd, #03-150 Taman Jurong Market & Food Centre, Singapore 618499.
Lai Heng Mushroom Minced Meat Noodles made news when the ageing owner, Lee Hwee Peng, was looking to part ways with his secret recipe for half a million before retiring as their family members weren’t willing to take over. The price tag is evidence of the brand’s establishment and taste, which easily commands long queues. Do note that there is no physical queue, but there’s a queue system in place. Prices start from $5.
Lai Heng Mushroom Minced Meat Noodles is at 73 Lor 4 Toa Payoh, #01-611 De Tian Coffee House, Singapore 310073. Visit its Facebook for more information.
Lau Lim Mee Pok Kway Teow Mee, or The Art of Mee Pok, is a longtime favourite among East Coast residents. The brand was started in 1993 by Lau Lim and his wife, Linda. It is now managed by their daughter, Lu Yi. The brand was at Jalan Tua Kong before relocating to Simpang Bedok in 2004. Easties can check out two outlets, one at Bedok Market Place, and its Tanjong Katong outlet, an air-conditioned standalone space. While Lau Lim also sells kaya toasts and soft-boiled eggs, customers return for the Signature Dry Mee Pok. Prices start from $7.
Lau Lim Mee Pok Kway Teow Mee - The Art of Mee Pok has multiple locations in Singapore, including 248 Tanjong Katong Rd, Singapore 437036 and 348 Bedok Rd, #02-02/03 Bedok Market Place, Singapore 469560. Visit its website for more information.
If you want to dine at Song Heng Fishball Minced Meat Noodle, expect to queue. Despite not being that well-known online, the hawker stall sells out quickly as customers wait in line for its lard-laden noodles topped with minced pork, fish balls, and fishcake. If you are extra hungry, follow the crowd and add a bowl of Fishball Soup, too. Prices start from $4.
Song Heng Fishball Minced Meat Noodle is at 628 Ang Mo Kio Ave 4, #01-75 Ang Mo Kio 628 Market, Singapore 560628.
A cursory Google search will yield multiple results for Macpherson Minced Meat Noodle. But the one said to have started it all is located at Playfair Road, helmed by Uncle Yap. He continues to make everything from scratch, including a broth that has been boiled for hours before opening and the braised mushroom sauce that adds the final flair to all his bak chor mee. Prices start from $5.
Macpherson Minced Meat Noodle is at 82 Playfair Rd, #01-01 D’Lithium, Singapore 368001. Visit its Facebook for more information.
Ru Ji Kitchen is one of the new entrants to the 2024 Michelin Bib Gourmand. The hawker stall, headed by Gen Y hawker David Ng, has three branches islandwide and is known for its bak chor mee and bouncy handmade fishballs. His daughter Joanne Ng and son-in-law Daniel Lee also support the business. As such, you can get just the former or top up an additional dollar for extra fishballs and fishcakes. Prices start from $4.
Ru Ji Kitchen has multiple locations in Singapore. Visit its Facebook for more information.
We love to see the younger generation continue the legacy of hawker culture. At Hock Lai Seng, 23-year-old Marvin Kan continues his family’s recipe for bak chor mee after learning the ropes from his grandfather, who opened the beloved Ah Ter Teochew Fishball Noodles in Amoy Street Food Centre. Competing against famous options in Maxwell Food Centre, Hock Lai Seng stands strong with its well-made bak chor mee and springy fishballs. Prices start from $4.50.
Hock Lai Seng is at 1 Kadayanallur St, #01 26 Maxwell Food Centre, Singapore 069184.
If you have ever been to Bedok 85 Market, you know that two adjacent stalls sell bak chor mee. The first is Xing Ji Rou Cuo Mian, while the other is Seng Hiang Bak Chor Mee, which is run by the sibling duo Chua Yi Ok and his sister after they inherited it from their parents. Interestingly, they both moved into the market at about the same time and the latter sold you tiao and char kway teow before switching to bak chor mee. Here, bak chor mee is available in both dry and soup options. Prices start from $4.
Seng Hiang Bak Chor Mee is at 85 Bedok North Street 4, #01-08 Bedok 85 Market, Singapore 460085.
Shen Ji Teochew Kway Teow Fishball Noodle Soup is not too difficult to locate as it occupies an entire unit at an HDB void deck in Chai Chee. Like the interior decor, the menu is straightforward as it offers Mince Meat Noodles, Fishball Noodles, Fried Wanton Noodle, and Laksa. It is also known for its handmade fishballs and fishcakes, but you’ll want to snag a portion of its prawn balls, too. Prices start from $5.
Shen Ji Teochew Kway Teow Fishball Noodle Soup is at 5 Chai Chee Dr, #01-190, Singapore 460055.
Despite its name, you must head to the hawker centre in Toa Payoh Lorong 8 instead to enjoy a bowl of bak chor mee by Toa Payoh Lor 5 Bak Chor Mee. The hawker stall has been around for over two decades and the husband and wife owners still make the broth and braised mushroom sauce by scratch. Prices start from $5.50.
Toa Payoh Lor 5 Bak Chor Mee is at 210 Lor 8 Toa Payoh, Toa Payoh Lorong 8 Market and Hawker Centre, Singapore 310210.
JOFA Meepok is another millennial-founded hawker stall. It was started by two polytechnic friends, Joel Tan and Fabian Lim. The former earned a degree from the Culinary Institute of America, while the latter had worked part-time at a relative’s mee pok stall. They decided to take a leap of faith and open JOFA amid the COVID-19 pandemic. Besides minced meat, JOFA's Signature Mee Pok includes sliced abalone, lala, prawn paste, scallops, and fried fish sticks. The stall has since grown to two locations in Lavender and Woodlands. Prices start from $4.50.
JOFA Meepok is at 100 Tyrwhitt Rd, Singapore 207542 and 768 Woodlands Avenue 6, Mart Koufu, Singapore 730768. Visit its Instagram for more information.
If you have wondered what a combination of Singaporean bak chor mee and Japanese ramen tastes like, head over to Li Yuan Mee Pok. Naoji Kuribara started the hawker stall in 2015 and uses elements such as miso, shoyu, and chashu to create his take on the beloved local noodle dish referred to as the Japanese Fusion Mee Pok. Don’t worry, traditionalists can still enjoy the unadulterated version here. Prices start from $5.
Li Yuan Mee Pok is at 18 Boon Lay Wy, #01-98 Tradehub 21, Singapore 609966 and 710 Clementi West Street 2, #01-247 Rong Fa Coffee Shop, Singapore 120710. Visit its Facebook for more information.
My Father’s Minced Meat Noodles is another option for those who love soup-style bak chor mee. Millennial Aaron Lim took over his father’s operation and renamed the stall to its current iteration in 2018. While the soup version is the more popular option here, you can also have your bak chor mee dry. Both are accompanied by minced meat, wantons, and meatballs. Prices start from $4.
My Father's Minced Meat Noodles is at 477 Tampines Street 43, #01-190 Everyday Come Coffee Shop, Singapore 520477. Visit its Facebook for more information.