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Bak Chor Mee: Minced Meat Noodles Done Right
Teochew comfort in a bowl of springy noodles and savoury pork
Bak chor mee is a beloved Teochew noodle dish featuring springy mee pok or mee kia tossed in vinegar and chilli, topped with minced pork, sliced pork, pork liver, and mushrooms.
Origins
Bak chor mee (literally "minced meat noodles" in Teochew) has its roots in the Teochew community of southern China's Chaoshan region. The dish arrived in Singapore with Teochew immigrants and evolved to become one of the island's most popular noodle dishes. Unlike many hawker dishes that have clear origin stories, bak chor mee developed organically across multiple stalls and generations, each adding their own twist to the basic formula of noodles, minced pork, and sauce.
Dry vs Soup
Bak chor mee comes in two main styles: dry (the more popular version) and soup. The dry version is tossed with a mixture of vinegar, chilli sauce, and sometimes tomato ketchup before being topped with minced pork, sliced pork, pork liver, meatballs, and braised mushrooms. The soup version features a clear pork bone broth with the same toppings. The dry version is considered the more Singaporean preparation, with each stall guarding its own sauce recipe.
The Noodle Choice
When ordering, you'll be asked: "mee pok or mee kia?" Mee pok are flat, broad noodles with a satisfying chew, while mee kia are thin, round noodles that absorb more sauce. Most regulars have a strong preference. The noodles should be cooked al dente — slightly firm with a springy bite. Overcooked noodles are the mark of a mediocre stall. Some places also offer kway teow (flat rice noodles) or yellow noodles as alternatives.
What Makes It Great
The best bak chor mee is a symphony of flavours and textures. The vinegar cuts through the richness of the pork, while the chilli provides heat. The minced pork should be freshly fried to order — not sitting in a tray getting dry. Pork liver, when done right, is silky and barely cooked through. Braised mushrooms add an earthy depth. The final touch is often a splash of lard or pork fat that makes everything come together. Singapore's competitive bak chor mee scene means stalls are constantly refining their recipes to stand out.
Where to Try It
Blk 226D Ang Mo Kio Ave 1
Bak Chor Mee
Chinese
Popular minced pork noodle stall serving both dry and soup versions. Features springy mee pok with savoury minced pork, liver, meatballs, and crispy pork lard.
4.6(14)
$4 - $7
Blk 226D Ang Mo Kio Ave 1
Foo Hing Handmade Fishball & Meatball Noodle
Chinese
Homemade fishballs and meatballs served with noodles. Includes fried items on side plate. Also serves laksa.
4.5(61)
$4 - $6
Blk 453A Ang Mo Kio Ave 10
Yong Xin 永薪
Chinese
Popular bak chor mee stall in Chong Boon Market known for both dry and soupy Bedok-style BCM. Always sees a long queue.
4.5(200)
$4 - $8
Blk 628 Ang Mo Kio Ave 4
Song Heng Fishball Minced Meat Noodle
Chinese
Popular fishball noodle stall that sells out by 11am. Known for ultra-chewy noodles with bouncy fishballs and fresh large fishballs.
4.4(156)
$4 - $6
Blks 160/162 Ang Mo Kio Ave 4
Pin Xiang Yuan Mushroom & Minced Meat Noodle
Chinese
Helmed by a couple in their 50s, operating for 10+ years. Specializes in fishball noodles, bak chor mee, and mee tai mak. Offers 7 varieties of noodles including Fishball Mee Sua, Fishball Kway Teow, and Kway Teow Mee.
4.4(70)
$4 - $4
Blk 724 Ang Mo Kio Ave 6
Hup Hup Minced Meat Noodle
Chinese
Operating for at least 45 years, this bak chor mee stall is run by three brothers. A long-standing favourite at 724 AMK.
4.3(140)
$3 - $4