Yong Xin 永薪 – Tasty Dry & Soupy Bak Chor Mee in Chong Boon Market & Food Centre!

Folks looking for good bowls of bak chor mee or the soupy Bedok-style bcm shouldn’t skip out on a visit to Yong Xin 永薪 in Ang Mo Kio. Tucked away in a corner in Chong Boon Market & Food Centre, the popular stall always sees a long line.

Despite the daunting queue, the line moves pretty quickly with the chef cooking the noodles quickly alongside his wife who takes down and preps the orders. The couple might seem a little intimidating at first due to how quickly they move to ensure customers don’t have to wait in line for too long, but you’ll quickly learn how nice they actually are.

There are only four items to choose from on their menu – the signature Famous Noodles ($5/6), Minced Meat Noodles ($4/5), Fishball Noodle ($3.50/4.50) and Dry Vermicelli ($4/5). 

Of course, I had to give the classic Famous Noodles a go and the aromatic bowl came with a nest of mee pok noods crowned with fishballs, meatballs, pork slices, fish cake slices, minced meat, pork lard and a healthy sprinkling of fried shallots. 

Give the al dente noodles a good toss in the chilli, vinegar and shallot oil sauce combination and slurp up the fragrant noodles. It was a little on the mellow side for me in terms of flavour but still a hearty and decent bak chor mee rendition that I’d go for again. 

The fishballs were very bouncy and the her kiao and meatball were tasty additions that livened up the noodles. The slices of pork were also tender and have I mentioned how deliciously crispy the pork lard was? Truly a pity that there wasn’t quite enough of the latter to go around but perhaps you can request for more? 

For my Minced Meat Noodles, I decided to opt for the soup version and paired it with mee kia. I was pleasantly surprised by how flavourful the broth was and while there was a bit of an alkaline taste from the noodles that had seeped into the soup, it managed to perfectly meld with the savouriness of the broth. 

The noods were springy and had a good bite. Another noteworthy item in the bowl was the pork liver. While I’m not one to eat liver on a regular basis, Yong Xin 永薪’s had a firm texture and was just slightly powdery.

I was also curious to see what’s different about the Dry Vermicelli here. As the vermicelli was considerably thinner compared to the usual egg noodles, the carbs managed to soak up every bit of flavour from the sauce. You can clearly taste the vinegar and heady shallot oil in this bowl so if you’re one for strong flavours, this is the bowl you should order. 

I can see why Yong Xin 永薪 has developed quite a fanbase and considering how quickly the line moves here, I wouldn’t mind coming down again to join the snaking queue!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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