They also erred on the softer side, without much of a bite. Perhaps due to the extra noodles in the bowl, we found the mee kia floury and clumpy in the mouth, rather than getting distinct, QQ strands, even though we dug in without much delay. They had also run out of mee pok, in spite of us visiting at 11am in the morning, before the lunch crowd had come by. We later found out that they had given us something like 50% more noodles than usual. In spite of our intent to stay anonymous, our cameras and requests to shoot meant we weren’t as discreet as we would’ve liked. The family-run stall has been around for 37 years, and regularly draws long queues, especially at lunchtime. Lai Heng Mushroom Minced Meat Noodles made the news earlier this year when they announced their intention to sell the recipe behind their popular noodles. For fairness of comparison, the stalls have been judged purely based on that one bowl which we ordered on the day of our visit. Lastly, we added an extra category for others, where the execution of elements including braised mushrooms, fried pork lard, shallots, sole fish, and wonton fell under.Įach of these criterion has a maximum value of 5 points, for a total of 30, which is then converted to a percentage score. Then, there’s the criteria of value, where we looked at the portion sizes and inclusions across the board. Our perfect bowl of BCM soup was one with layers of robust flavour that should not be overly porky, but complement the noodles it accompanied. This ideally came well-coated in a sauce mix that was a balance of savouriness, umami, fragrance from a full-bodied chilli, and an adequate punch of vinegar, with no single element overpowering the others. On the subject of noodles, we were looking for mee pok that was neither too thick nor thin, springy, and cooked to a QQ finish.
Various stalls also plump their versions up with differentiated accompaniments, so we distilled it down to the most important tangible aspects: noodles, sauce, meat, and soup-where said meat encompasses items such as sliced and minced pork, liver, and meatballs. But what goes into crafting each bowl of these noodles is so much more than that. The name of the dish is simple, referring only to the minced meat, and the noodles.
We also visited the stalls anonymously, ordering the $5 bowl as far as possible: mee pok dry, with chilli. To level the playing field, we picked popular and heritage bak chor mee stalls across the island that do it the traditional way. There are also two general bak chor mee camps: soup, a la the famous Bedok 85 BCM stalls, and dry, which is what this list focuses on. Some, more than others, have made a name for themselves-Hill Street Tai Hwa Pork Noodles being the best example of this. That aside, this ubiquitous bowl of noodles can be found in almost every hawker centre and food court. Intangibles including the sentimental value linked to a particular stall, convenience and proximity to where one stays, and such will always play a big part in determining what we feel is ‘best’. What’s best in my opinion may not necessarily be the best in yours. Like every other best-of endeavour that one would set upon, hunting down the best bak chor mee in Singapore was not an easy task.
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