Xing Ji Rou Cuo Mian

Oh delicious delicious!!! Let me state upfront that I’m normally a fan of dry style bak chor mee. However I’d make an exception in this case because this is so yummy! It’s all in the soup. When I first tasted it, I wasn’t immediately sold but as you continue eating, it really draws you in with its tastiness. Definitely worth a try.

It’s the place you go for wet bak chor mee! Everyone else does it dry but this place has the power and authority to make it wet! It’s the simple things that are the hardest to make, and honestly there are not many places that can compete with this kind of focus (only wet!) and quality.
Let’s start with the noodles. Noodle is springy yet not overly springy. There is a good bite-​feel. Even if you do takeaways, don’t worry that the noodle will become fat and soggy, the stall keeper will pack it separate with the soup. Thoughtful service.
The soup is just so nice and you don’t get tired of it. It’s concocted in a traditional way of simply making good broth! It blends so well and so in-​separately with the minced meat that were cooked with it. Meat balls are chewy and good, just tuck it in your mouth and I shouldn’t have to review its meat balls to you!
The last part is the chili. The part I never really cared about as I used to always eat it without the chili. But with just one time trying with the noodle, soup and chili, I feel in love with a brand new taste and a new world of this simple dish but yet so rare to find.

They say this is the best bak chor mee stall at Block 85. Well I’ve tried a couple and i can’t honestly tell the difference. But that being said this stall is pretty darn good. Totally love the soup base with lots of minced meat. Only problem is that you’ll have to wait for quite a while especially around dinner time. Minimum of 30 mins, I reckon!

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.

If i have a Bak Chor Mee craving, this is where i would go to satisfy it. The noodles are different from the dry meepok version with pig’s liver and minced meat. This is meat ball soup noodles at its most basic with only meat balls, minced meat and springy thin noodles.
The minced meat is very different. It has a soft cottony texture that is slightly powdery. It simply disintegrates as you slurp it with your noodles. Definitely not the chewy minced pork at most stalls. The soup is a clear, savory pork broth which is simple but very comforting.
There are several bak chor mee stalls at Bedok 85 Feng Shan Hawker centre but this is the one that you should be eating at. $ 2.50 for a small bowl which is alright if you have a small appetite or if you are ordering other dishes to share. A tip is to have this later at night when the soup has already absorbed the essence of the meat. Perfect supper dish.

Mention Blk 85 Bak Chor Mee and almost anyone will relate to that. Such is the stature of this iconic, yet, simple dish. It’s a no frills dish with a simple line up of springy egg noodles, clear soup, meat balls, minced pork, crispy fried onions and sliced chilli.
So what makes this dish so special?
It really is the simplicity of it all. The wonderful balance of noodles with the soup that flavoured by the minced pork and fried onions, laced with hints of heat from the chilli. It’s the essence of Singapore hawker fare at its best.