Ba Chor Mee

Not sure how many pork innards went into making this cloudy umami soup, but it's definitely enough to take in a long queue every time I'm here. And my dearest father will patiently join the snaking long queue to get his hands on this precious bowl of soupy BCM ($4.50). The bowl of noodles comes with a handful of pork, liver, seaweed and yummy braised mushrooms. And the highlight here is definitely that slurping good soup that my family would finish no matter how full we are.

What a stunning view 😍

May the year for food be filled with unearthing quiet hawker heroes and spending less money on cafe food 😂.

An overflowing portion of minced meat and mushrooms thrown over a heap of springy QQ mee kia, the noodles are intensely seasoned and satisfying to taste. A little too salty for me, but it's nothing that cannot be resolved with a drink on hand. Another major plus point is the Ba Ku Teh soup (refillable) served together with the ba chor mee. Weird combi, but oddly satisfying.
Seng Huat is located along Hougang Central, near the POSB bank.

A slightly different BCM. To me, it's more like the Taiwanese braised meat noodles. The noodles are a little overcooked. I guess it's saving grace is the braised minced pork as well as the chilli sauce. And oh, here's a cheapo tip from my dad if you would like to feed a party of 2 for the price of 1. Order the signature BCM, ask for additional minced meat and order rice on the side. Then tadah, you have enough food for 2!

Nothing more welcoming that a rich, meaty pork broth, peppered with a generous serving of minced pork and pork liver, topped off with a spoonful of juicy soaked Mushrooms (xiang gu). Not sure how this compares to Xing Ji, but let's just say that Seng Kee has quite a loyal following of its own too!

Smack in the middle of the industrial estate, really really on the outskirts of Singapore, lies a hidden gem, Mei Xin Fishball Noodles. Doesn't look much, but it definitely tastes a lot. I loved how the char siew were so flavourful and sweet, and also loved the combination of sauces used for its gravy. A really hearty portion for one, I was actually struggling to finish it.

A grumpy store owner, messy display of ingredients and an old school price board, this store has an old rustic charm. The ba chor mee served also tastes pretty old school. Unlike most bcms today, this one is made with ketchup and vinegar base. The fish cakes, mushrooms and minced meat are of adequate portions.

Decided to try the dry ba chor mee for a change and whoa it was shiok. The mee Kia here is thicker than the normal mee Kia, resulting in a springier texture. I absolutely loved the chilli, dark sauce base they mixed the noodles in- absolutely fragrant! The soup on the side is really meaty, as seen by the murkiness of the base. And I really loved the generous serving of meatballs!