The Finest Bak Chor Mee in Singapore

A culinary jewel that has won the hearts and palates of both locals and visitors may be found in Singapore, tucked away among its busy streets and hawker areas. The irresistible dish of minced pork noodles known as Bak Chor Mee is a classic Singaporean treat that showcases the city-state’s diverse culinary traditions.

This modest yet highly regarded meal showcases the fusion of Chinese, Malay, and Peranakan tastes, combining the greatest culinary influences from Singapore. The dish Bak Chor Mee epitomizes Singapore’s rich culinary heritage with its delicious minced pork, soft mushroom pieces, al dente noodles, and an assortment of sauces.

The history, components, cooking techniques, and several versions of Bak Chor Mee will all be covered in this article as we look into what makes it so delicious and why it has remained a constant representation of Singapore’s thriving street food scene. Discover the savory world of Bak Chor Mee with us as we embark on a delectable adventure. This dish has earned its status as an iconic culinary gem in the heart of Singapore.

Best Bak Chor Mee in Singapore

58 Minced Meat Noodle, more affectionately known as Taman Jurong BCM, is renowned for its rich, hearty pig broth that is bursting with garlicky flavor. In addition to al dente, springy noodles, you’ll also find a large amount of hog grease sprinkled on top for an unforgettable scent. 58 Minced Meat Noodle, like other stalls, will provide a bowl of the warm, meaty soup on the side if you choose the dry version so that you won’t lose out on its delectable broth.

Best bak chor mee, personal opinion. One of the few that serves liver blanched just right! Springy noodles and generous portions of lard! Their flavorful chili is a family recipe. The taste isn’t complete without an unlimited helping of vinegar, freshly sliced red chili, scallions, and white pepper. – FY

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Xing Ji Rou Cuo Mian

This booth, which is situated in the well-liked Bedok 85 Fengshan Market & Food Centre, would undoubtedly be well-known to East-siders. The flavorful broth and springy noodles in these delectable bowls, as well as the fragrant fried garlic pieces on top, guarantee a scrumptious dining experience. If possible, visit outside of peak times to avoid the long lines.

I love the broth so much as even though it is very greasy and oily, the soup has a sweetness from the minced meat, and the alkalinity of the thick mee kia noodles is not too heavy. The noodles are so chewy and quickly thick. I love it!! Minced meat is soft and generous as well. The addition of the dumplings is a must! It has a fragrant sole fish flavor in it. – Yi Ling

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Seng Kee Bak Chor Mee

A warm bowl of bak chor mee soup is the epitome of comfort food, and Seng Kee Bak Chor Mee’s version is among the best in Singapore. The hearty portions of minced pork, succulent hog liver, and silky smooth fish maw are scattered throughout the thick, almost gelatinous broth. Even their sliced mushrooms are flavorful; they are simmered for at least four hours to achieve an unmistakable balance of savory and sweetness.

Chance upon this stall selling fishball minced meat noodles a couple of stalls away from the Penang fried kway teow stall. This stall was operated by a couple. Their fishball noodle comes in either dry or soup and prices starts from SGD$3 onwards. The bowl of noodles came with sliced fishcake, minced pork, fish paste dumplings and braised mushrooms. The portion was quite small for the SGD$3 bowl. The noodle was nicely cooked, the texture of noodle was springy. Sauce has that old sch taste to it. A pity that the mee pok has already sold out for the day otherwise it would be perfect. – Sean Goh

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Lai Heng Mushroom Minced Meat Noodles

If you order the dry version of the meal at Lai Heng Mushroom Minced Meat Noodles, you’ll always get thick, springy noodles. We love this meal on days when we’re not in the mood for something particularly rich, even if other people would prefer their noodles to soak up every last drop of sauce in the bowl. Each component in the recipe works together to create a balanced, delicate flavor that you won’t soon forget. The soup version is also excellent.

After several years since the last visit at its old location, the taste is still the same, delicious and tasty! It’s spicyness still retain it’s glory, so beware if you can’t take chilli. Portion wise still decent as I ordered $6 medium size. Highly recommended! – Sei Juro

The springy noodles, soft pork slices, and juicy mushroom bits elevate the dry bak chor mee at Macpherson Minced Meat Noodles to a gorgeous combination of spicy-vinegary delight. If you’re looking for something to perk you up on a chilly day, the soup version is also really nice, but the dry version is the one we advise first-timers to purchase. The booth is well-known among customers for its bowls of delectable minced meat noodles as well as for its fish ball noodles, chicken feet noodles, and Xiao Wan Mian.

Uncle has moved from the Bukit Batok to this current location. The stall at Bukit Batok is currently run by his sister. Must order the 小碗面. The noodles were cooked perfectly and with a tasty bowl of ingredients! Comforted for the morning. – Choon T

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Soon Heng Pork Noodles

Get your fix at Soon Heng Pork Noodles in Tanjong Pagar if you want a bowl of Bak Chor Mee in the CBD. The soup also includes a few silky meat wontons as an additional component, and the broth is pleasingly light and easy on the palate while maintaining the meaty flavor of the pork. Soon, Ang Mo Kio will also have a location for Soon Heng Pork Noodles.

I always give credit when credit is due!! And this…..Absolutely a gem! I brought so many friends to this hidden find in the CBD. The best soup, meatballs, dumplings & chewy noodles. The soup is all real flavors. Just perfection. Strongly recommend! – Super Finds

Although Hill Street Tai Hwa Pork Noodle has long been a favorite among foodies, its following has grown significantly as a result of routinely receiving a Michelin Star from 2016 to 2022. Slices of nicely cooked pig and liver are served over vinegary bowls of dry mee pok. In comparison to other booths, this meal has a lot more texture because to the crisp chunks of fried sole fish, and the dumplings give it a unique bite. Beware: at busy times, this line might extend for up to 90 minutes.

The place deserves more credit than people here in the comments give it. Of course, you will be disappointed if you have this “this has Michelin star, it HAS to knock me off” mentality. The food is amazing flavorful and definitely worth waiting for when you visit Singapore. Very obvious “pro tip”: just don’t go during lunch rush hour. At 2 pm on a Tuesday, the wait was 10 minutes. – Anton S

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Tai Wah Pork Noodle

Tai Wah Pork Noodle, despite sometimes being confused with its Michelin-starred rival above, is just as excellent when it comes to bak chor mee, especially because it has also received the Michelin Bib Gourmand. Here, anticipate a foundation infused with a delectable concoction of vinegar, soy sauce, and chili that coats the springy noodles and minced meat as well as pieces of soft pig and liver. Here, the soup is equally flavorful; anticipate a hefty bowl with dumplings, meatballs, and seaweed.

Still the best ba chor mee I ever had in Singapore. The queue was long (although I arrive at 11:20am before lunch hour) but moves quite fast. Stall owner is very polite and make sure he gets your orders right. – Goh Nai Shin

Bak Chor Mee is a delicious noodle dish, but it’s also a representation of Singapore’s culinary diversity and a symbol of the city-state’s passion for fine dining. You can taste the layers of history and culture that have influenced this well-liked hawker dish with each bite. So, while visiting Singapore, make sure to indulge in a bowl of Bak Chor Mee, a dish that truly captures the flavor of this energetic, food-loving country.

Do check out our list of Murtabak and have time to check their best dining services.