Seng Hiang Bak Chor Mee

This is probably my favorite bowl of Bak Chor Mee. I never saw that bowl of noodles as anything special, until I came to Seng Hiang Bak Chor Mee! Moreover, that was my first encounter with the soup based version, and I’m in love with it.
Be prepared for a wait for the noodles. Maybe 30 minutes, even on a weekday. But it is worth the wait! And the nice thing is? The store employees will deliver your noodles to you, just remember to give them your table number!
I like the springy texture of the noodles, flavorful soup, crispy lard and delicious meat balls! Great combination.
P. S. you can get a small or large bowl of the noodles! Will be back! Great hawker selection!

I used to love eating BCM and you can almost always find me at Blk85 at least once every week on evenings or for supper. However, I am starting to be more health conscious given the MSG in this Singaporean delight (and also lard too) in an attempt to gradually ‘eat clean’.
Well if you ask me, I still can’t really tell the difference between the two stalls Seng Hiang and Xing Ji. Just remembered on my last visit that they still had the kwayteow at SH late at night and one of my friend wanted it so we all ordered from this stall.
The Bakchormee here is very tasty and they serve a generous number of meat balls, which are nice and elastic (in a good way — they can probably bounce off the table if you would try). The sweet and salty soup has finely chopped ‘bak’ floating on the surface which you will scoop up with your spoon and drink it with the soup. Lightly garnished with spring onion, the flavor is pleasant to any palette. I don’t see how any Westerners would not like this dish other than if it is because of the heavy MSG.
Always order the $ 3 version of it instead of the $ 2.50 one even if you are not too hungry because you get substantially more ingredients and noodles/​a larger bowl for a marginal cost. Just don’t finish it all if you can’t.
There is a third stall along the next row of shops. It’s called Ah Poh and has a pink sign. BCM here is pretty good here too.

Decent bowl of noodles but didn’t taste as good as most others made it out to be. It tasted good but really not crazy good to have to wait 40minutes.

It is like everything you read above. Nothing too impressive yet this bowl of delicious soup with 7 chewy meatballs ($ 3) will serve you well for a good comfortable meal. I like the noodles texture and the minced pork portions. The minced pork is there with every bite. The chili mixes well with the soup to produce a desired taste. Simple traditional goodness.

these two stalls of minced pork soup noodles (Xing Ji and Seng Hiang) are so similar and are even lined up next to each other.
This is not the usual dry-​tossed minced pork noodles in many other places, but a soup noodles that has only minced pork and pork balls. What I like most about this noodle is the chewy thin noodles, in a strong rich pork broth.
We did a side by side taste test and it is very close. I have a slight preference (very slight really) for Seng Hiang’s broth as it seems to be more fragrant due to the stronger garlic taste. But I will happily eat fro either stall.
They send over the noodles, so you do not need to wait in line. Grab a table, place your order, and go order some yummy bbq chicken wings while you wait.

My friends who live in the east can’t stop raving about this and that is why I finally found myself in front of this stall at midnight a couple of years back. Soup is apparently the only way to go — and that mortified me because I usually have my bak chor mee dry with a lot of chilli and vinegar — but I acceded to the commands of those who knew better.
I must admit I was unimpressed when the bowl of noodles was placed in front of me. There is very little effort in the presentation — all you see is a bunch noodles floating about in a soup that had little bits of meat swimming about. Looking at the expectant faces around, I knew they were waiting for my reaction after the first bite.
And, when I did taste it, I finally understood why. Honestly, it isn’t such a mind-​blowing dish but the stock is really, really fantastic. It’s obvious that loads of bone and meat have gone into its creation and that is considered rare nowadays. It’s a simple dish — well-​cooked springy egg noodles in a fragrant broth topped with fresh minced meat and meatballs. But it’s perfect comfort food — the dish that will make you tear a little every time you think of it when you are away from home.

There is no doubt that Bedok 85 is home to soupy bak chor mee. There are two stalls next to each other in the temporary Feng Shan food centre that were heavily decorated in newspaper accolades — the other was closed, so I found myself in the safe hands of Seng Hiang.
The first thing that struck me about this was the sheer amount of minced meat floating in the soup. At the cheap price of $ 3 for a large bowl, I probably would have forgive them for being a little stingy on their ingredients, yet they were so generous on this front. Unlike many other bak chor mee soups, where you are generally served noodle soup topped with minced pork, here it is evident that the minced meat is cooked with the soup. This means you’ll find rogue bits of meat floating about your slightly frothy soup, and also means that your soup is so full of flavour.
The noodles are cooked to bite perfectly, and again I didn’t at all find myself short of noodles at all. The meatballs are very good as well, without that artificial taste that plagues so many others. I thoroughly enjoyed this whole bowl without having to hurt my pocket, and if it wasn’t so far I’d definitely be back way more often.