Established in 1973 and originally from Taman Jurong Market, 58 Minced Meat Noodle prepares Bak Chor Mee topped generously with only fresh ingredients. Mix the noodles well with their savoury-spicy chilli paste before digging in!

Mingfa's history dates back to 1946, with a history of fishballs being made from scratch using 100% fish meat. This stall serves Bak Chor Mee even at 3am, so anyone can satisfy their cravings in the wee hours of the morning.

Ah Hoe Mee Pok was set up in 2012 at 501 West Coast Drive Coffee Shop. The dish is prepared with precision and quality control, resulting in al dente noodles dressed in chilli sauce and pork lard oil.

A crowd favourite, Lam's unique signature noodles are topped with sliced and minced pork, sotong ball, abalone and scallop, and lava egg.

Opened only until 2.30pm, this stall cooks springy noodles in a rich protein broth. Each portion is prepared individually upon order, so be prepared to wait.

Apparently the most popular and legendary Bak Chor Mee stall in Singapore, Hill Street Tai Hwa Pork Noodle is a favourite amongst locals from all walks of life. The one-Michelin star hawker sall serves delicious noodles in a tangy vinegar sauce, accompanied by tender pork slices and liver.

A favourite amongst Toa Payoh residents, Lai Heng Mushroom Minced Meat Mee is made with fresh ingredients and a well balanced sauce.

The noodles served at this humble hawker stall are al dente and dressed in a vinegar sauce. Instead of pig liver, prawns are added.