Said to be the best bak chor mee on this side of Singapore, 58 Minced Meat Noodle at Taman Jurong Food Centre is almost 50 years old.They are famous for their garlicky and robust pork broth with springy noodles and a generous serving of pork slices, liver and lard. And rather than the typical braised mushrooms, you’d find sliced canned champignons and sauteed shiitake in the dry version. Similar t...

This stall is the third and often overlooked one at Bedok 85 as the food centre is better known for the other two heavy-weight bak chor mee stalls. However, the bak chor mee served at Ah Poh is just as good but with a shorter queue! The owner of Ah Poh is also the sister of Xing Ji, so they both probably share a similar recipe. Over here, springy noodles swim in a bowl of robust sweet pork broth,...

True to its name, Famous Eunos Bak Chor Mee is, well, famous. Founded in 1923, it is quite possibly the very first bak chor mee in Singapore, with its founder arriving from Chaoshan and selling his noodles from a bamboo pole in Kampong Chai Chee. Today, the business is helmed by the fifth-generation! Coating the noodles was a savoury, garlicky and lard-laden sauce, with a subtle whiff of vinegar a...

The owner of Fu Yuan previously worked at Tai Hwa when he was a young boy and picked up the ropes. Fast forward to today, the owner now has over three decades of experience. Even though the stall looks unassuming from the outside, fans boast that it is similar to Tai Hwa, with an addictive sweet, spicy and tangy sauce, and the usual ingredients of minced pork, liver, pork slices, meatballs and fri...

For a more modern rendition of the dish, Guan’s Mee Pok version includes mee pok that’s bouncier and curlier than usual, almost like ramen noodles. Apart from sliced pork, minced meat, meatball and fish maw, it also includes an onsen egg that’s perfectly cooked with oozing yolk! Address: 152 Serangoon North Ave 1 #01-354, Singapore 550152 Opening Hours: 7 AM–5 PM daily

The only bak chor mee in Singapore that’s been consistently earning a Michelin star since 2016, come ready to wait an hour for your bowl of noodles, possibly even more during peak hours! Founded in 1939, you can instantly recognise the family-owned brand by its snaking queue. The dry mee pok are tossed in an incredibly nuanced sauce, perfectly complemented by fresh slices of pork and liver. The cr...

If you love mee pok, then you most definitely have to check out this stall in Simpang Bedok. Serving up al dente noodles, a heaping spoonful of minced pork, steamed prawns, a bouncy fishball and a meatball complete with fried lard bits, the spicy kick is also super addictive and will leave you coming back for more. It’s a simple dish but it hits all the right spots. Just be ready to wait for a bit...

Jin Xi Lai or Mui Siong has been serving up yummy bowls of bak chor mee since 1970, with customers sometimes waiting 45 minutes just to get a bowl! Surprisingly, the star of the show here is their thick slabs of pork liver which is cooked to perfection, the slight bite giving way to a buttery and melt-in-your-mouth creaminess within. The noodles itself are much like what you’d usually get anywhere...

One of the newest kids on the block, Jofa Mee Pok elevates the typical bak chor mee experience. Apart from the usual suspects of pork slices, minced meat, fishball and bits of crunchy lard, you’ll also find seafood toppings such as clams, scallop, prawn paste, mock abalone and fried fish sticks. Talk about an indulgent bowl of bak chor mee! The noodles were pleasantly springy and tossed in a fragr...

Lai Heng Mushroom Minced Meat Noodles made the news this year when the family announced that they were looking to retire and sell their secret recipe for half a million dollars. While there’s no news yet on when (or if) the new owner is taking over, you can still enjoy their bak chor mee which is topped with a mix of pork slices, liver, minced pork and mushrooms. A nicely balanced gravy ties the d...