8 best bak chor mee in Singapore, according to local chefs

Eric Neo, director of culinary at Capella Singapore

“Bak chor mee, during my younger days, had only minced pork and meat dumplings with noodles, without mushrooms, fish cakes, and sliced meat. My favourite remains Famous Eunos Bak Chor Mee; my order is usually extra minced pork and meat dumplings, and while they serve both soup and dry versions, I lean towards the latter, mixed with ketchup and lots of pork lard. The noodles are cooked to perfection and bouncy every time, and the accompanying sauce is perfect, but I like to add a dash of fish sauce. The dumplings still have a hint of sole fish, giving that old-school taste.”

Famous Eunos Bak Chor Mee 
Address: 7 Eunos Crescent, Hong Lee Coffeeshop, S(400007)

In case you missed it: Tatler Best Takeover Series in Singapore: What’s on the menu?

Daniel Sia, executive chef and managing partner of The Coconut Club Singapore

“My all-time favourite bak chor mee hails from Tai Wah Pork Noodle. The noodles are extremely springy; the meatballs are rolled with dried sole fish for that hit of umami; perfectly cooked liver that’s slightly red on the inside but so tender to bite into; and meaty mushrooms, braised till soft and tender in a rich savoury sauce. I usually add more chilli and vinegar to my order before slurping it all down. The smell of bak chor mee reminds me of home; whenever I am back from my travels, I make a beeline for Tai Wah because there’s just nothing like this anywhere in the world.”

Tai Wah Pork Noodle
Address: 531A Upper Cross Street, Hong Lim Market & Food Centre, #02-16, S(051531)

Bjorn Shen, chef-owner of Artichoke and Small’s

“I like this place in particular because I work weird hours, and it is one of those places that’s still open when I knock off. It’s a late-night noodle bar. I enjoy adding fish dumplings to my bowl, and it is not something you can get at other joints. My favourite part of any bowl would be the noodles, the chilli, and, surprisingly, the meatballs. It would be a bonus if the mince were of the fatty kind too. Lastly, and perhaps most importantly, the pieces of pork lard. This will make or break the bowl. I often host my chef collaborators from overseas here right after we finish our events, and my game plan goes as such: grab a banh mi downstairs at Miss Saigon, then head upstairs for round two at Orchard Bak Chor Mee.”

Orchard Bak Chor Mee
Address: 150 Orchard Road, Orchard Plaza, #04 17, S(238841)

In case you missed it: Understanding alkaline noodles, a taste that time almost forgot

Yew Eng Tong, executive chef of Alma by Juan Amador

“I grew up eating from this specific bak chor mee stall, and it is a unique style that originated from the Bedok area. Over the years, I have discussed this bak chor mee with many foodies and chefs, and till today, it still stands out for its distinctive style. The minced pork is particularly juicy and tender as the fats are minced together in this delicious mixture. These are like drops of flavour bombs, well mixed into the soup until it’s almost slurry-like. The meatballs and the noodles are cooked to the best al dente texture and served at the right temperature. Chinese celery and sliced red chillies on the side are non-negotiables, at least for me.”

Xing Ji Rou Cuo Mian
Address: Blk 85 Bedok North Street 4, #01-07, Fengshan Centre, S(460085)

Ashley So, head chef at Sospiri

“It’s a Michelin-starred hawker stall for a reason, the balance of flavours is exceptional. The depth of flavour in the sauce is what makes this version stand out. Many bak chor mee lean too heavily on one element, either overly vinegary, too sweet, or too oily, but Tai Hwa strikes the perfect balance. I love how the vinegar cuts through the richness of the pork, and the noodles are always cooked perfectly al dente. You can tell there’s a lot of thought, and the consistency over the years is impressive. 

This very bowl reminds me of my first encounter with bak chor mee after moving to Singapore, back to the days of discovering Singapore and learning a new culture. Every time I eat it now, it reminds me of how far I’ve come and how food helped me feel at home in a completely new place.”

Hill Street Tai Hwa Pork Noodle
Address: 466 Crawford Lane, #01-12, S(190466)

Dylan Ong, chef-owner of The Masses and Choon Hoy Parlour

“Han and Chelsea are the young couple behind this bak chor mee stall. Han used to work with me back in the day at both Saveur and The Masses, and I’ve got a lot of respect for them and what they’re doing. What I appreciate most is how they’ve taken a traditional hawker dish and elevated it, not by modifying it, but by staying true to the original flavours and using superior methods. Above all, you can feel the heart they put into making local food tastier without changing what it’s meant to be. 

A bowl here is made up of rich tonkotsu-style pork broth, perfectly cooked pork liver, and plenty of lard. The aromatic chilli is well balanced, rounding all components together. It reminds me of having a bowl of Japanese ramen, but bak chor mee style, redolent of comforting umami, without losing its local roots. It just hits the spot.” 

No. 25 Minced Meat Noodle
Address: Blk 161 Bukit Merah Central, #01-3749, S(150161)

Dee Chan, executive chef of The Black Pearl

“Lam’s Noodle’s abalone bak chor mee at Causeway Point comes highly recommended. What makes it different is the addition of abalone to the everyday dish, which enhances the overall texture and depth of flavours. The noodles are springy with a subtle alkaline aroma; the minced pork is fragrant without being too greasy; and the liver is tender and well-seasoned. A spoonful of their house-made chilli sauce and vinegar provides the perfect balance of spicy and tangy notes. The attention to detail is also worthy of praise, from simmering the broth daily and preparing fresh ingredients upon order to using a timer to cook every bowl, ensuring consistency and quality standards.”

Lam’s Noodle & Salt Baked Chicken
Address: 1 Woodlands Square, #04-01, Causeway Point, S(738099)

NOW READ

The best fish soup in Singapore, according to local chefs

The best crispy roast pork in Singapore, according to top Cantonese chefs

The best izakayas in Singapore, according to top Japanese chefs