Seng Hiang Bak Chor Mee
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Suitable For
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Brunch, Lunch, Dinner |
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| Price Average |
$4.0 - |
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| Let's share！ | |
Ask a Singaporean on where is a good food area and most will say ‘Bedok 85’ in a heartbeat. And one of the more popular food dishes – the bak chor mee. Yes, this noodle dish may seem like a staple for any other food centers out there, but this particular dish stands out for the soup option and tasty chewy noodles.
Situated side-by-side of each other, there are 2 bak chor mee stalls selling more or less the same thing – soup-based Bak Chor Mee. There is a lot of talk on which is the original one (Because most people go for the OG stall), and to be honest, there’s too much research investigation to go through. If you are looking for which has the longer or lesser queue, that’s not going to be a good guage too because it’s more or less about the same.
Seng Hiang Bak Chor Mee has a lot of newspaper clippings and photos plastered all over the shopfront, and I would say the way they take orders and churn out these dishes are fast and efficient.
Seng Hiang is run by Mr Chua Yi Ok and his sister. It used to be located at Changi, before moving to Bedok 85 in 1977.
While there are much talk about the soup noodles, I opted for the dry one instead as I truly believe if you want to try the true flavour of the soup and how chewy the noodles are, then opt for the dry option.
The bowl of bak chor mee served comes with pork balls and minced meat bits in the soup, while the noodles is drenched in sauce and chilli.
While the noodles is rather springy and chewy, I felt the sauces made it a tad too rich for my liking. The soup though, was really tasty, a strong salty-like strong in flavour, which would attribute to the hours of simmering in pork bones, garlic and pork lard.
Having a dry option means the drinking up a spoonful of chilli coated over it, with a whole gulped down of soup, which goes really well when my noodles got a bit too spicy. The meat balls were chewy and flavourful as well.
The wait was worth it.
While there are much talk about the soup noodles, I opted for the dry one instead as I truly believe if you want to try the true flavour of the soup and how chewy the noodles are, then opt for the dry option.
The bowl of bak chor mee served comes with pork balls and minced meat bits in the soup, while the noodles is drenched in sauce and chilli.
While the noodles is rather springy and chewy, I felt the sauces made it a tad too rich for my liking. The soup though, was really tasty, a strong salty-like strong in flavour, which would attribute to the hours of simmering in pork bones, garlic and pork lard.
Having a dry option means the drinking up a spoonful of chilli coated over it, with a whole gulped down of soup, which goes really well when my noodles got a bit too spicy. The meat balls were chewy and flavourful as well.
The wait was worth it.
Flo
CONTENT WRITER / Duration of stay 28 years
Enjoys exploring the world through food
- Phone
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- Modes of Payment
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- HP / SNS
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※The shop's opening hours may vary due to COVID-19.
| Mon | 10:30~20:30 |
| Tue | 10:30~20:30 |
| Wed | |
| Thu | 10:30~20:30 |
| Fri | 10:30~20:30 |
| Sat | 10:30~20:30 |
| Sun | 10:30~20:30 |
| Remarks |
- #03-07, 21 SENGKANG WEST AVENUE, 797650
- Fernvale Hawker Centre
- SW5 Fernvale NE15 Buangkok
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