27 Bak Chor Mee Singaporeans Love (Which is Your Favourite?)

Bak Chor Mee, which translates to minced meat noodles, is a noodle dish tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. The addition of chilli is optional, and you have a choice of mee pok (flat egg noodles) or mee kia (thin egg noodles). You can also choose between the dry version and the soup version. Traditional hawkers will also add a few small pieces of fried crispy sole fish and Chinese lettuce as garnishing. We have collated a list of 27 Singaporeans’ favourite bak chor mee stalls for you!

MacPherson Minced Meat Noodles

Owner Uncle Yap starts work at 3am every morning. His broth is boiled with old hens, soy beans and anchovies for 3 to 4 hours. The bowl of rich and cloudy soup is really tasty, with a hint of sweetness. Uncle Yap adds the power braised mushroom sauce to the noodles before serving them. The flavours are strong with a tanginess from the presence of black vinegar. Read more about MacPherson Minced Meat Noodles here.

Meng’s Kitchen

Doesn’t matter if it’s 3am or 3pm, this eatery is always packed with customers. The noodles are springy and Meng’s is very generous with the ingredients. The best part has got to be the tiny pieces of pork lard! 

Seng Kee Mushroom Minced Meat Noodle

Nothing is more welcoming than a rich bowl of fishmaw soup filled with generous servings of minced pork, pork liver and quality fish maw. Seng Kee has been in business for 36 years. The owner, Mr Lee, started out in Eunos before settling here in Serangoon Gardens a few years ago. He is known for tossing his bowl up into the air when he is cooking his Bak Chor Mee.

Lai Heng Mushroom Minced Meat Noodles

It’s best to go earlier or you have to be prepared for a 30 to 40 minutes wait during lunch time. The pork is fresh and they also serve a thicker mee kia which is evenly coated with the accompanying sauce. The sauce is very well-balanced, and the fragrance of this bowl of noodles is accentuated by fried sole fish.

Yong He Bak Chor Seafood Noodles

The owner of Yong He is actually the uncle of the owner of Ah Guan Noodles and the brother of the owner of Ah Lam’s Abalone Noodles! For $4.50 at Yong He, you get a bowl of noodles tossed in homemade chilli sauce, with toppings of fresh prawns, clams and a generous dollop of well-braised mushroom sauce. 

Fu Yuan Minced Pork Noodle

The owner of Fu Yuan worked as an assistant at Tai Hwa when he was a young boy. At first glance, the mee pok may look a tad dry. However, mix it with the vinegar-based sauce and we’re sure that you will enjoy it like we did. 

Tian Nan Xing Minced Pork Noodle

With more than 80 years of history, Tian Nan Xing’s BCM is naturally a force to be reckoned with. Tian Nan Xing has minced pork and pork balls in its noodle soup ($3). You can top up a dollar for homemade dumplings.

Seng Hiang Food Stall

There are two bak chor mee stalls at Fengshan Food Centre but we can’t really tell the difference between their noodles. Seng Hiang’s queue is shorter so its piping hot slurp-worthy bowl of bak chor mee arrives more quickly as compared to its neighbour’s. This stall also serves the dry version but if you’re traveling from afar, it’s a must to go for their soup version!

Xing Ji Rou Cuo Mian

This is the other bak chor mee stall in Fengshan Food Centre and the wait is around 40 minutes. You’ll notice the lady boss continuously kneading the dough. Perhaps, this is why the noodles here are a little more QQ as compared to Seng Hiang’s.

Hill Street Tai Hwa Pork Noodle

Ever since Tai Hwa has been awarded a Michelin star, the queue has been crazy! You have to wait for about an hour for your noodles. The mee kia is perfectly cooked and lies in a tasty mix of chilli and vinegar. Also, the pork they use is fresh and well-marinated. 

58 Minced Meat Noodle

We queued for half an hour for 58 Minced Pork Noodle and rewarded ourselves with a larger bowl. There were so much noodles! Do note that the noodles don’t come with vinegar but you can help yourself to it. The mee pok is softer as compared to what we are used to, but it isn’t soggy. The chilli was not bad, too. Perhaps, the usual $3 bowl is more well-proportioned.

Ah Hoe Mee Pok

When a Japanese cooks ramen, we think nothing much of it. But when a Japanese cooks meepok in a coffeeshop, people from different parts of Singapore flock to try it. Naoji-san gave up his job in the finance industry to pursue his passion for cooking. As he slides the noodles into a big bowl, Naoji-san carefully dresses them with chilli sauce, abalone slices, meat balls, minced meat and fresh prawns.

Yan Kee Noodle House

In order to stand out, you have to be different. And, Yan Kee did just that. Their specialty is bak chor mee sua, instead of the usual bar chor mee. The well-cooked mee sua comes with vinegar, chilli, fresh lard, crunchy ikan bilis and a whole mushroom.

Ah Kow Mushroom Minced Pork Mee (Hong Lim)

If you are a fan of Teochew-style Bak Chor Mee, especially those with a heavier vinegar taste, you probably would have tried Ah Kow Mushroom Minced Pork Mee. The stall has been around for more than 60 years. Deep fried pork lard, mushrooms, fresh pork slices, dumplings and fried flat fish lay atop the al dente noodles which have been tossed with a special vinegar from China.  

Ah Kow Mushroom Minced Pork Mee (Bukit Batok)

Ah Kow has passed down his skills to his two sons. In the past, both brothers shared the stall at Hong Lim. Now, the 4th son has his own stall in Bukit Batok. The dry version has soft and flavourful braised mushrooms, chilli, soy sauce and vinegar. What truly makes this dish special is the braised mushrooms and dried sole fish which add a touch of umami to the noodles.

Teochew Fish Ball Noodle

The old couple has been cooking BCM for more than 50 years. They started at Selegie Road, before moving to Jalan Besar, and they are now at Crawford Lane. The uncle is very swift and his skilful tosses of the noodles will make you even more excited about them. Indeed, every strand of mee kia is QQ and springy. 

Guan’s Mee Pork

Guan’s Mee Pok at Vivo City (previously at Maxwell Hawker Centre) has brought our mee pok to another level by serving it with fish maw and seafood. Every bowl of noodles features a Ni-tamago egg (Japanese half-boiled egg with a semi-solid yolk), which is low in cholesterol. 

Ding Ji Mushroom Minced Meat Noodles

The rich soup base is simmered overnight to get all the goodness from the pork bones. Sliced pork, pork liver, dried sole fish (ti po), minced meat and egg are served in a bowl of the aromatic soup, together with a bowl of springy noodles tossed in chilli sauce. From 7pm to 7am, the soup and noodles are cooked by a 74-year-old aunty, so the standard of the noodles might be different.

Ah Ter Teochew Fish Ball Noodles

Gilbert was a trader before he took over his father’s business. The star is that solid bowl of soup. For $5, you get a bowl full of ingredients. Think pork slices, kidney slices, liver, fish cake slices, prawns and lots of fresh minced meat. The mee kia was springy, smooth, and well coated with chilli sauce. Every mouthful of noodles, when paired with the ingredients, is perfection.

Jalan Tua Kong Lau Lim

This is another stall that has received raved reviews from the media. The noodle is cooked al-dente, with a nice bite. Even after leaving it untouched for awhile, the noodles did not turn lumpy. Warning: their chilli is extremely powerful!

Fa Ji Minced Meat Fishball Noodle

There are two very popular bak chor mee stalls at Kovan’s Market & Food Centre that draw huge crowds. Fa Ji is one of them. As compared to Yam Mee, Fa Ji’s flavours are more well-balanced.  Usually, Bak Chor Mee does not come with fishballs and fish cakes but you have it all here. The fishballs and fish cakes are fresh and tasty too.

Yam Mee Teochew Fishball Mee

Yam Mee is the other BCM stall in Kovan that receives crazy long queues. Though the savouriness of the noodles can’t be compared to Fa Ji’s, we enjoyed the chilli sauce which really packs a punch. Some might find the mushrooms too salty but we like it. The addition of fried shallots gave this dish a good crunch, and an alluring aroma.  

Lam’s Abalone

Ah Lam’s Signature Abalone Noodles isn’t your typical bowl of bak chor mee. There is no liver slices in it and no vinegar is added. Instead, you get noodles topped generously with two bite-sized abalones, a scallop, a fried fishball, minced meat, bits of pork lard and half an Ajitsuke Tamago (Japanese flavoured egg). Each mouthful whets our appetite for more.

Sixties Teochew Traditional Minced Meat Noodles

Single-handedly run by an elderly uncle, this stall shares the same coffee shop space as the popular Loo’s Hainanese curry rice stall. The mee pok here is springy, and after a good toss with the condiments, you get an explosion of different flavours and textures in every mouthful.

Punggol Noodles

This admirable hawker uncle lost his right hand in an industrial accident, but is still dishing out delicious bowls of noodles. We have nothing but respect for him. The star here has got to be his handmade meatballs which are tender and bouncy. The ti poh bits hidden within each meatball enhances the flavour. Love it!

132 Traditional Teochew Noodle

Since 1969, this stall has been serving hundreds of bowls of BCM daily. We heard that there’s a batch of Indonesians who always make a special trip here before proceeding to the airport. The noodles are alright, but the fishballs tasted a little too factory-made. Though we requested for lesser chilli, it still made our tongues burn, so do take caution.

Seng Huat Bak Chor Mee

Craving for BCM in the middle of the night? Seng Huat Eating House is a 24-hour establishment serving bak chor mee and fishball noodles. Over at Seng Huat, you get to add your own dose of vinegar. To be honest, I prefer the Yan Kee bak chor mee which is more flavourful. However, this is a good option if you are in the area.

Whether you’re looking for a satisfying breakfast or indulgent supper, we hope that our list of BCM will come in handy. 

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the Bak Chor Mee stalls listed above, OR any recommendations! We will verify and update from our side. Thanks in advance!