You do not get many stalls selling this particular soup-style of Bak Chor Mee aka Minced Pork Noodles in other parts of Singapore, but only around Bedok.
The OG of it all is Xing Ji Rou Cuo Mian 兴记肉脞面 at Bedok 85 Fengshan Market & Food Centre.
Not forgetting about the other popular stalls selling Bak Chor Mee in Soup such as Seng Hiang Bak Chor Mee (its next door ‘competitor’ stall), Ah Poh Minced Meat Noodles (same food centre behind), 58 Minced Meat Mee (Bedok 58), Chai Chee Minced Meat Noodle (216 Bedok North Street 1) – just to name a few.
A Teochew-origin dish, Bak Chor Mee is traditionally made of mee pok (flat egg noodles) or mee kia (thin egg noodles) and minced pork altogether, in which the noodles are simply tossed in pork lard, vinegar and chili, and served with soup on the side.
One of the most known stalls to sell the dry version is the Michelin-starred Hill Street Tai Hwa Pork Noodles at Crawford Lane.
Xing Ji Rou Cuo Mian has been in business since 1968 as a roadside stall at Changi, and moved to the current Fengshan Food Centre during 1976.
Look at the stall on the left, with white bowls and floral patterns, orange chopsticks.
It is listed in the Singapore Michelin Guide with the L’Assiette Michelin or the Michelin Plate. (You will see the plate icon beside the name of the establishment.)
Their style of Bak Chor Mee ($3.00, $4.00) is a simple, unassuming bowl of comfort yet the flavour combination of its inhouse-made egg noodles, meatballs, minced meat, chopped red chili, and light savoury pork broth work very well.
And they DO NOT offer a DRY version at all.
The noodles had a pleasurable, springy QQ texture with an al-dente-like bite, that would go so well with the soup. Well, there was a mild alkaline taste that I wasn’t too bothered at all.
The draw to me was the clear soup – it looked deceivingly light but was really flavoursome. It had that interesting sweet tinge.
You would find finely-grinded minced meat floating around or hidden beneath the noodles.
They do not come in big clumps, but ‘blended’ within the broth, with crunches of pork lard and fried garlic adding light fragrance.
I was more indifferent with the more generic-tasting pork balls – they were okay. Somehow Ah Poh (the stall behind) had softer balls that caught me by surprise.
Overall, I usually go for Xing Ji because somehow the soup had more dimension, added with that comforting, warming effect.
Bedok residents would say that they could be inconsistent or used to taste much better. And of course there are fans of the other Bak Chor Mee Soup stalls, especially its neighbour Seng Hiang.
Maybe one day I will buy all 3 and try it at one go.
Xing Ji Rou Cuo Mian 兴记肉脞面
Blk 85 Bedok North Street 4, #01-07 Fengshan Market and Food Centre, Singapore 460085
Opening Hours: 12:30pm – 12:30am (Mon – Wed, Fri – Sun), Closed Thurs