Affectionately known as Ah Lam, the founder started honing his craft at his uncle’s minced meat noodles stall, before opening his very first in 1975. Throughout the decades, Ah Lam has maintained the quality of his food, while innovating new flavours to keep up with the times. You won’t find your typical bak chor mee at Lam’s Kitchen, as their rendition has no pork liver or vinegar. Instead, you g...

Although the bak chor mee at Macpherson Minced Meat Noodles is no longer cooked by its founder and the business is now helmed by its disciples, the stall clearly has not lost any of its popularity. The noodles are coated generously in a slightly sweet sauce that includes the braising sauce for the mushrooms, and it is topped with pork slices, liver, minced meat, fishcakes and pork lard. Besides ba...

Whether it’s 3pm or 3am, there are always customers at Ming Fa, previously known as Meng’s Kitchen. This eatery is a stalwart along Upper Thomson, serving up some of the best bak chor mee in town with springy noodles, minced meat, meatballs, liver slices and mushrooms. Open 24 hours, they’re a great supper option after a night of drinking at the surrounding pubs, or if that’s not your thing, then...

Seng Hiang Bak Chor Mee is the next-door competitor who moved to Fengshan Market and Food Centre as the same year as Xing Ji. The stall used to sell you tiao and char kway teow before making the switch to bak chor mee. Compared to Xing Ji, Seng Hiang’s broth tastes more heavily seasoned with garlicky notes. And apart from the soup bak chor mee that’s accompanied by meatballs and minced pork, the s...

With at least forty years of history, Seng Kee Bak Chor Mee is a heritage stall at Serangoon Garden Market & Food Centre. They recently expanded to a second location in Ang Mo Kio where the founder is now at, while their OG outlet has been handed over to his daughter and her husband. They’re known for their rich bowls of fish maw soup filled with generous servings of minced pork, pork liver and qu...

Known for a soup-based Bak Chor Mee, Soon Heng Pork Noodles is currently helmed by its second-generation owner. The next time you’re craving something comforting in the CBD, you can get your fix at Soon Heng Pork Noodles! The broth here is pleasantly light and easy on the palate with a meaty flavour from the pork, and they’ve also added in some silky meat wontons in the soup as an extra ingredient...

Not to be mistaken with Tai Hwa, Tai Wah Pork Noodle is just as commendable, having received the Michelin Bib Gourmand award. We should mention that the two stalls are affiliated, as the two owners are brothers that have inherited the same recipe from their father. Now helmed by the third-generation, Tai Wah’s noodles still retains its vinegary kick and springy noodles with minced meat, pork slice...

Mention “Bedok 85 bak chor mee” and we’re sure what immediately comes to mind is a piping hot, soupy bowl of minced meat noodles. If you are a fan of the Bedok-style bak chor mee, Tian Nan Xing Minced Pork Noodle is another one worth your time. They’ve been around for over eight decades and is now helmed by the fourth generation. For those who’ve tried this before, you know their soup is super tas...

Ah, the famous Bedok 85 bak chor mee. There are several bak chor mee stalls at Fengshan Food Centre but Xing Ji Rou Cuo Mian is the OG stall to get your fix of soup-based bak chor mee. A Michelin Plate awardee, the bowl of noodles is simple and unassuming yet the flavour combination of its handmade egg noodles, meatballs, minced meat, chilli and savoury pork broth is umami and comforting. Addr...

The owner of Yong He is actually the brother of the owner of Ah Lam’s Abalone Noodles and the uncle of the owner of Ah Guan Noodles! Looks like noodles runs in the family. What’s special about Yong He is that the owner serves seafood with his bak chor mee. The Bak Chor Seafood Noodles come with fresh prawns, clams, minced pork, and braised mushrooms. The noodles are perfectly QQ, and the flavours...