Hawker Eats × Fishball / Bak Chor Mee 肉脞面 🍜

Revisited Hup Kee after years and the queue is still as long as before. Managed to get my bowls but by just past 11am only fishballs were left. Their mee kia was thinner and curly, springy without the strong alkaline taste, tossed in dark sauce with shallot oil, fried shallot and plenty of lard for that shiok and sinful flavour. The handmade fishballs were firm yet bouncy, clean in texture and paired best with the belacan chilli which gave a spicy lift. The flavours remain familiar and satisfying, something I would go for if I am already around the hood though I would reconsider making a special trip just for the queue 》$5 (Regular) / $6.50 (Large)

The minced meat was savoury and the mushroom added a nice earthy depth, giving the bowl plenty of flavour. However, the noodles itself didn’t live up. It was sticky, clumped together and felt overcooked which made the whole dish harder to enjoy. Despite the good flavours, this bowl just didn’t deliver 》$4.50

📍 Huang Chao Teochew Noodle House (煌潮潮州面家) | #02-K39

My go-to spot in Bedok for fishball noodles! They serve handmade fishballs that are light, springy and full of flavour. It's easily the highlight of every bowl. Each serving comes with a comforting mix of fishballs, meatballs and herh keow (fish dumplings). While the meatballs aren’t handmade, the quality of the fishballs more than makes up for it.

What really elevates the dish is their sambal paired with crispy pork lard. It's bold, punchy and addictive. It clings beautifully to the mee tai mak, making every bite satisfying 》$4 (Regular) / $5 (Large)

Tried the fish dumpling fishball minced meat noodles, but honestly, it was a pretty meh experience. First off, the uncle taking orders was straight-up rude, which set the tone for the meal.

The noodles had a firm bite, but they clumped together — not the best texture. The minced and sliced meat was soft and tender, the fish cake and fishball were just decent, nothing special. The chilli had zero kick, totally disappointing. To top it off, the chilli padi and spring onion were supposed to be self-service upon requesting, but they were hidden away in the stall, and the containers were empty. Definitely not worth a return trip 》$6

📍一面之圆 潮州脞面 by Le Yuan Noodle | #02-22

A bowl of springy noodles tossed in chilli, vinegar and lard oil then topped with stewed mushroom and accompanied with a bowl of flavourful egg drop soup.

The hearty bowl of soup came filled with chock full of ingredients such as sliced pork, minced pork, liver, fishball, meatball, dried sole fish and wolfberries. The star of the soup has to be fish maw and the distinct flavours of dried sole fish 》$8.80

Craving something warm and comforting after a tough HIIT session, I headed over to Joo Chiat Chiap Kee for their fishball noodles.

The mee tai bak, tossed in chilli and crispy lard, packed a rich, spicy punch that was seriously addictive. Simple yet satisfying, every bite hit the spot. The soup was clean and light, with fresh handmade yellowtail fishballs, a meatball, and herh keow (fish dumpling).

Weekends can mean long queues, but it’s absolutely worth the wait. Compared to the Bedok 538 market outlet, this one just hits differently—the flavour and texture here just feel more on point. A comforting bowl that never lets me down 》$4

Instead of the usual mee pok in our BCM, the longevity noodles are served dry with mee sua. My bowl of savoury noodles includes mock abalone slices, pork slices, liver, meatballs, fishballs tossed in hae bee sambal, and a tinge of black vinegar. The hei bee hiam duo ball, made with handmade meatballs and fishballs, is a delightful addition with its spicy shrimp sauce that provides a kick of heat and different textures.

Longevity Mee Sua 》$5.30
Heibee Hiam Duo Ball 》$5.30

De Tian coffee shop 德天
205 Bedok North Street 1, #01-357, 460205
📍 Gimee Face 给面子

Fishball delicately made by hand with some bouncy texture. While I always appreciate and prefer handmade fishballs, these came with a little fishy smell. The chilli sort of made it slightly better 》$4

Their Johor bi tai mak that comes only in the soup version was already sold out before 10am on a weekday hence I settled for mushroom minced pork fishball and pork leg noodles.

Each bowl of noodles is tossed in black vinegar chilli mixture, topped with flavourful well-seasoned minced meat with mushroom and pork lard. The minced meat and mushroom were well braised till soft and fragrant, making every mouthful slurp-worthy.

Mushroom Minced Pork Fishball Mee Tai Bak 》$4
Pig Trotter Mee Tai Bak 》$5.80

Fusion BCM with wallet-friendly prices. The seafood ikura pork noodles are cooked till al-dente, tossed in homemade sauce and served with prawn paste, scallop, herh keow, sliced pork, minced pork and ikura. The sliced pork is tender and I enjoyed the bursting flavours of ikura with noodles. The highlight has got to be their herh know that comes packed with flavours 》$6

Salt-baked chicken thigh sausage rice served in a wrapper is moist and well-marinated with herbs and sea salt. It was baked till golden brown and fork tender with bursting savoury sweet and salty flavours. The chilli sauce by the side makes a good dip.

Their signature noodle consists of two bite-sized abalone, scallop, fried fishball, pork slices, minced pork, half tamago egg and pork lard. The noodles were cooked to a springy and firm texture with mild spiciness.

Salt Baked Chicken Thigh Sausage Rice 》$8
Lam's Signature Noodle 》$7.30

Al-dente and springy noodles tossed in braised mushroom sauce, topped with generous servings of sliced mushrooms.

Both the dry BCM / 小碗面 includes ingredients such as fishcake, liver slices, minced pork and pork slices while the soup version came with a drop of egg too. I preferred the soup version for its very satisfying thick and full-flavoured soup filled with porky goodness with a hint of sweetness.

Minced Meat Noodle 》$5
Dish & Noodle (小碗面) 》$7