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 topping 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 10 best places to get the much beloved bak chor mee in Singapore.
