Bak chor mee in Singapore
Hands up if you could have bak chor mee every day for the rest of your life. There’s just something addictive about slurping mee pok, braised mushrooms, and minced pork that’s tossed in a heavenly mix of black vinegar, lard oil, pork stock, fish sauce, and chilli.
I, for one, am eternally grateful to the person who discovered this magical combination. Although bak chor mee is attributed to early Teochew immigrants to Singapore, this is a dish that’s uniquely Singaporean. This humble bowl of noodles can be found in almost every kopitiam, but here’s our shortlist of 10 stalls worth a try.
1. Hill Street Tai Hwa Pork Noodle
Image credit: @wcynthiaaa
Winning a Michelin Star did no favours for the waiting time at this bak chor mee stall. Hill Street Tai Hwa Pork Noodles has been around since the 1930s, and is said to be the OG creator of this dish. We’ve heard of people waiting two hours for a bowl here. Prices start from $6, but I’d recommend going for the $8 or $10 bowls to make the queueing worth it. The liver is said to be fresh and cooked just right. I also appreciate the handmade dumplings, meatballs, and slices of fried, dried sole fish (ti poh).
Address: Blk 466 Crawford Lane #01-12, Tai Hwa Eating House, Singapore 190465
Opening Hours: Tues to Sun 9:30am to 9pm
2. Tai Wah Pork Noodle
Image credit: @eyingoffyourplate
Tai Wah Pork Noodles, also the recipient of a Michelin Bib Gourmand award, is run by the same family behind Tai Hwa at Crawford Lane. The bowls of bak chor mee here are similarly priced at $6, $8,