10 Best Bak Chor Mee in Singapore

Bak chor mee, or minced meat noodles, is one of Singapore's best-loved hawker dishes: springy mee pok or thin mee kia tossed with minced pork, meatballs, liver and crisp pork lard, sharpened by a vinegar-and-chilli sauce or served in a clear soup. This guide rounds up ten real, currently-operating stalls for bak chor mee in Singapore, spanning dry and soup styles across the island. Treat it as a shortlist to explore rather than a strict ranking.

Hill Street Tai Hwa is one of Singapore's most famous names for dry bak chor mee: springy mee pok tossed in a dark, tangy vinegar-and-chilli sauce. Each bowl layers on minced pork, sliced pork, springy meatballs, a slice of liver, crisp pork lard and fried flatfish (ti poh), with a bowl of soup on the side. It draws long queues at its Crawford Lane shophouse in the Lavender area, so go early or off-peak.

Crawford Lane (Lavender)
View on map ↗

Tai Wah is a long-running minced meat noodle stall at Hong Lim Food Centre, often compared with the similarly named Tai Hwa in Lavender. Its signature is a dry bowl of mee pok or mee kia in a vinegar-forward chilli sauce, piled with minced and sliced pork, springy meatballs, liver, wontons, crisp pork lard and fried sole fish, with a soup version also available. The bright, sour-savoury dressing is the point, set against the deep-fried fish's umami.

Hong Lim Food Centre (Chinatown)
View on map ↗

Xing Ji is unusual among bak chor mee stalls in serving only a soup version, skipping the dry style entirely. Its bowl pairs fine mee kia noodles with a clear, porky broth and tender minced pork, alongside meatballs and the usual minced-meat trimmings. Found at Fengshan (Bedok 85) Food Centre, it is the go-to when you want the comforting, soupy side of the dish rather than a vinegary dry toss.

Fengshan Food Centre (Bedok)
View on map ↗

Ru Ji Kitchen at Holland Drive runs as two queues, one for fishball noodles and one for bak chor mee, and is known for bouncy handmade fishballs rather than factory-made ones. Its minced meat noodles come tossed in chilli with minced pork, stewed mushroom, slices of fishcake and a stalk of lettuce, served dry with soup on the side. The house-made fishballs carry over into the bak chor mee bowl, which sets it apart from most stalls.

Holland Drive
View on map ↗

Lai Heng is a decades-old mushroom minced meat noodle stall in Toa Payoh, offering both dry and soup versions. A bowl comes with lean pork, minced meat, liver and a generous scoop of braised mushrooms over your choice of noodle, dressed in the stall's own sauce. The braised mushroom and savoury sauce are what regulars come back for.

Toa Payoh
View on map ↗

Lian Kee at Alexandra Village Food Centre still cooks its bak chor mee over a charcoal fire, a method few stalls keep up. The dry mee pok is tossed in a sauce built around a strong braised-mushroom flavour, with minced pork and the usual trimmings. That charcoal-cooked, mushroom-heavy character is its signature.

Alexandra Village
View on map ↗

Seng Kee is a well-known mushroom minced meat noodle stall at Serangoon Garden Market, sometimes called 'kok kok mee' after the wooden-clapper calls of old noodle hawkers. Its bowls come dry or in soup, with minced pork, meatballs, liver and braised mushrooms in a robustly seasoned style. It is a long-standing neighbourhood favourite for a hearty, punchy bowl.

Serangoon Garden
View on map ↗

Xiang Xiang, in a Kallang coffee shop, specialises in a soup bak chor mee built on a collagen-rich pork broth that the stall says is simmered for hours and made without MSG. The bowl comes with handmade meatballs, minced pork and pork lard, with optional add-ons such as pig intestine and pig skin. The garlicky, long-simmered soup is its calling card rather than a dry vinegar toss.

Kallang
View on map ↗

Ah Lim serves the Jalan Tua Kong style of mee pok from a coffee shop on Upper East Coast Road, tied to that east-side noodle name. It is a dry mee pok tah tossed in a homemade sambal chilli, with minced pork, fishballs, fishcake and pork slices, and the springy, QQ noodles are a big part of the appeal. It is a solid pick for the chilli-forward, fishball-heavy eastern take on bak chor mee.

Upper East Coast Road
View on map ↗

58 Minced Meat Noodle is a long-running dry bak chor mee stall at Taman Jurong Food Centre. You choose your noodle, from mee kia and mee pok to kway teow or bee hoon, tossed in chilli with minced pork, sliced pork and pork liver. It gives the west side a well-regarded dry bowl, and the family has since added a second outlet in town.

Taman Jurong
View on map ↗