No. 25 Minced Meat Noodle

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!

Went to try their ramen special and it was totally worth it! The soup has a rich and deep flavour without it being too overpowering and oily. Noodles were cooked to perfection and retained its springy-ness throughout the meal. The chasu felt leaner than what you get at most jap ramen restaurants yet it’s not too dry and hardy. The egg that came with it was also cooked to perfection and you can tell it was seasoned with some delicious magic sauce not just soy sauce because I tasted a hint of what seems like bonito flakes. The gyoza was god dang delicious too! Each one has a fat shrimp in it! Definitely 10/10 and hope they bring the ramen special back again !!

This is one of the best bowl of minced meat noodles in Singapore, hands down. The noodles were cooked perfectly al-dente. The sauce was really rich and savoury. A bit too spicy for me but it’s still good. The pork livers were huge and they weren’t overcooked. The meat slices were generous and soft, you don’t need to chew much at all. The soup was really tasty, I wished I had more. As the stall only operates in the morning till noon, do expect long queues during peak dining period especially after 12pm. Expect queues upon to 60 mins.

There’s a lot to like about this BCM but also some parts that is somewhat disappointing. The good bits - ingredients - from liver to slices of meat, to meatballs are perfectly cooked and noodles were al dente, drenched in the perfect mix of vinegar and chili - I reckon the noodles as a standalone can give the certain starred establishment a run for its money, esp if you preferred more robust flavors. That said, the fish dumplings were a miss and this is going to be controversial - i do find the broth one dimensional and flat. A good initial hit but doesn’t linger and leave you wanting for more. An off day?

Overrated. I saw many people raved this as if best in spore, but not for me. Queuing time was close to 1 hour. Almost everyone ordered or taobao-ed 3 4 portions to maximise their time value. Soup was favourable, but just favourable. Felt thirsty 30 mins after meal. Noodle so so, vinegar too bland for me. Lastly, I felt traditional (6.8) - std size is good enough, the signature ( extra liao like a few shredsof fish maw and 1*Fuzhou fishball, 2* fish dumplings at 11.8(M) is overkilled. Parking can be a nightmare if u dun do any research before going down.

noodles were cooked just right, packed full of minced meat, pork lard was freshly fried and fragrant as well. soup was light yet rich in flavours, meat ball and fuzhou fish ball was great. liver was bouncy and cooked else where so the soup wasnt cloudy. other ingredients were given generously as well. worth the queue, will be back for more.

Tucked in a clean coffeeshop. Purposely visit after reading a lot of reviews. First impression is a huge disappointment. Can’t taste the chilli at all and the dry noodle is very wet and soaked. There’s a lot of black bits as you can see from the photo. Burnt garlic? Soup have a porky taste. Not nice at all. Owner must really learn to accept reviews openly since you allowed Google review. But I have to say again, it’s overhyped. Well, hereby I edit again to add on my review :) my review I want to edit how many times is my business. Don’t like it? Call Google to remove edit function. Obviously cannot accept review and as usual, like what other customers said , they like to screenshot the bad reviews and bash it in platform hehehehehe? Poor EQ Can’t take negative reviews at all better close shop. Whatever you can call your customers in public it reflects who you are :). It doesn’t bothers me. Already rated a well deserved 1 star ⭐️ And thank you , had a very good sleep.