While the name of this Bak Chor Mee stall is called “Famous Eunos Bak Chor Mee”, I actually first had it at the basement foodcourt of Lucky Plaza (and a couple of times at Chinatown Food Street).

In actual fact, the current Minced Pork Noodle shop at this particular Eunos Crescent location only opened around Year 2020, then with a revamped look and branding.

Both the Lucky Plaza food court and Chinatown Food Street stalls have closed.

I must say the rebranding exercise certainly worked, with multiple media coverage on its 100-year old recipe. Nostalgia can generally pull a few heart strings.

They were then publicised and somewhat recognised as one of the Singapore’s oldest or even probably first Bak Chor Mee.

The recipe for this home-recipe mee kia is said to be all the way from 1923, when the current owner’s great-grandfather sold the noodles in Kampung Chai Chee.

On the menu are the Bak Chor Mee in soup or dry version ($3.50), Dumpling Soup ($4), Handmade Fishball Noodle ($4) and Handmade Fishball Soup ($4.50). Price is considered very reasonable.

You can find another outlet within Hawkers’ Street at ION Orchard.

The Signature Bak Chor Mee Noodles at ION is priced at $5.50, while the basic bowl is $4. Also offered are Meatball Soup ($5) and Dumpling Soup ($5).

The noodles are said to be made from the simplest ingredients, a throwback to the simple, kampong days during Singapore’s early days. Therefore, you won’t find ingredients such as braised mushrooms within.

It is served in a savoury and slightly sweet garlic-based broth, topped with handmade dumplings included with finely minced lean pork thigh.

I would generally recommend the Soup version for this stall. While I have tried this brand at various locations, I must say this Eunos Crescent’s rendition was probably the best I had so far.

The noodles in soup had a delightful springiness (some people would say “al dente” – well, strange word to use on mee kia but if it get the idea through…), though would become slightly softer in soup over time but not overly nua (limpy).

The soup looked light but was flavourful, strong in garlic fragrance with generous portion of minced meat floating around.

The handmade dumplings were another highlight, with a slightly salty flavour within, though I would have wished for the skin to be slightly thinner so that it won’t be that carb-heavy.

As for the dry Bak Chor Mee, it had an interesting take by being rather garlicky and would appeal to those who love this distinct flavour.

I wished for more of that vinegary-meets-Teochew fish sauce ’oomph’, but still a pretty decent bowl if you have cravings.

The queue can get rather long during lunchtime, say about 45 minutes, so come during off-peak hours if you can afford it.

Famous Eunos Bak Chor Mee
7 Eunos Crescent (Hong Lee Coffeeshop), Singapore 400007
Opening Hours: 6am – 7:30pm (Mon – Sun)

Hawkers’ Street @ ION
2 Orchard Turn, ION Orchard #B4-66, Singapore 238801
Opening Hours: 10am – 10pm

Other Related Entries
10 Best Bak Chor Mee In Singapore
Ah Ter Teochew Fishball Noodles (Amoy Street Food Centre)
58 Minced Meat Mee (Bedok Marketplace)
58 Minced Meat Noodle (Suntec City)
Hill Street Tai Hwa Pork Noodles (Crawford Lane)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

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