No. 25 Minced Meat Noodle

One of The Best Minced Meat Noodles I slurped in 2026! Ordered the Signature Small (S$9.80) and wow, worth every cent. The mee pok is perfect springy, cooked al dente and tossed in this savoury, super balanced chili sauce. It’s got that punch but not too spicy, just shiok. Do check out their pork lard and tee poh (dried sole fish). I'm usually NOT a fan of lard but this was the exception. Crispy and fragrant! The tee poh adds such an umami bomb. And yes... they actually sell bottles of tee poh crisps and powder to bring home. Saw people taking pics of the cutie bottles during the queue. I almost bought both!🤣 Soup was fantastic...full of flavour, with tender slices of pork liver (no irony taste!), lean pork, bite-sized fish maws and 2 handmade fish dumplings that were awesome .. bouncy and packed with filling. Would be perfect 💯 if the soup was a bit more peppery. But honestly, still one of the best BCM I had in Singapore. Will definitely be back 😋

I’ve been coming here for years and the duo that run this stall never ceases to amaze me. They’ve been tweaking their recipe over the years and recently even included a protein heavy option for people who work out and still want to have Bak Chor Mee. Highly worth the wait and super worth the price. We gotta start appreciating our young hawkers more, especially passionate hawkers who constantly look to preserve or reinvent our local delicacies. Will always come back to support! Hands down my favourite BCM! PS: Try the dry kway teow. Such an innovative and tantalising way of having BCM!

Have went there three times and was disappointed when the stall was not opened. Pleasant to note that the queue wasn't that long (about 5 ahead of me). Ordered the S$13.80 as form of revenge. Truth be told, the fish maw soup is heavenly. Infuse immensely with sole fish. Liver was al-dante. Sliced pork was succulent. Fishball was the Foochew type with minced meat within. The two meatball were seemingly handmade as the flesh was tenderized, though the shape seems machined-produced. Overall, it is very good and on par with Seng Kee (previously at AMK and still residing at Serangoon Garden). I would say it was better. That said, the noodle was a little disappointing. Don't get me wrong. The noodle was al-Dante. The seasoning was somewhat short of excellent. The chilli was not as fragrant, the vinegar was not the superior type (i.e. Tai Hwa type). I would say the noodle did not allowed it to be on par with Tai Hwa. The female shop owner was cheerful and chio. Paid S$13.80

Soup was good, they used fish maw so tasted like the 老火汤 soup vibes. Liver was also very soft and tasty. The BCM however, had the can minced meat pork with bean paste taste, which is very different from usual bcm taste & not something i like. Made it taste quite heavy & combined with the robust soup, not suitable for breakfast. The dry kway teow was much more palatable and matches the soup better as it is cleaner and less heavy. Queued 40 minutes on saturday morning 9am, started with 13 people in front of us and all order 1-2 bowls max … so need to plan your time well. Wouldnt say its worth to queue 40 minutes but if i pass by and it has short queue i would eat it. Total came up to be $21.60 for 2 pax.

This BCM is in a kopitiam in Bukit Merah. Had the signature kway teow since it was touted on Instagram and traditional mee kia. The signature KT was 9.80$ and MK was 6.80$. Difference between them was in the soup which is peppery and contained fish dumplings and dried fish maw (signature 9.80$). Conclusion is that it is not worth the price as the taste is just mediocre. The mee kia dry was quite spicy as well. Overall if I had to come all the way to bt Merah to eat this I wouldn’t. Hill street taiwah BCM is same price and tastes better.

They seems to have fine tune their recipe since my last visit. I definitely prefer the Kway Teow I had today compared to the meepok previously but I remembered the seasoning was much heavier then which prompted my switch to Kway Teow today. I was wow by their soup previously but the wow factor was not there today, definitely not due to marginal utility since my last visit was so long ago. The richness and complexity of the broth was still there but it somehow has a dull after taste to it though they're still a notch up to all other BCM soups out there.

My rating: 2.5/5: Average 5/5: A must try TLDR: 4.25/5 I can see myself coming back every now and then, because its quite pricey. What did i get in my $11.80 soup: 4-5 pieces of liver - see below 2 pieces of lean pork - not overcooked 4 pieces of fish maw 1 fuzhou fishball - very juicy, the meat inside is very loose minced meat, very light on taste 1 meatball - i wld say its pretty standard 2 fish dumplings - the gelatinous part leaked out of both dumplings and ends up as goo on the side, but it was not bad as taste was light, texture is rough bcos of the skin The soup is basically boiled stock of dried sole fish, it mostly covers any pork taste of the stock. I watched the interview that they did on youtube which says the soup is pork bones and chicken feet, i dont get to taste that in this soup except for its thickness. The chef cooked my bowl with 2-3 other servings, starting with the stock and adding ingredients and finishing off with what i think is chilli or garlic paste. The liver is medium cooked, but it crosses the line to being mostly cooked through, so you end up with a soft bite but very chalky texture inside, this is a fail in my opinion. The noodles (mee kia) was perfectly cooked, not and taste was light as well soggy or too hard, but the minced meat garnished on top is a disappointment because it was cooked in a big batch and just sprinkled on top of the noodles at room temperature, contrasting with the relatively warm noodles. The ti poh was a nice addition. Overall, i found the soup to be the main selling point, it is a very good soup but there are still minor things to be improved on.

I was invited by a friend to try the Bak Chor Mee (BCM) that he swears by, and I can see why! My first impression came after the very first spoonful of soup: “Wow! This is a fusion take on our traditional BCM.” While the ingredients were largely familiar, the chef has completely transformed the soup into a rich, flavour-packed broth that gives the dish a whole new dimension. We were also given a bowl of noodles that the chefs were doing some “R&D” on. The texture and taste of these seemingly “plain” noodles were extraordinary. Can’t wait to see them make it onto the menu! Overall, this place is truly a gem. Definitely worth a visit! Note: queue can be (understandably) quite long during lunch hour!