FOOD HUNT: Best Bak Chor Mee In the EAST?! | #DailyKetchup EP356

We asked, you recommended, we tried!
Soup or dry: which is the REAL bak chor mee? Does a descendant of mee kia's creator live among us? What food should we try next??
Turn your purchases into flights with Kris+, a lifestyle rewards app by Singapore Airlines. This Oct, earn 10 miles per dollar spent at over 40 partner on Kris+. Download the Kris+ app on Apple store or Google Play store: krisplus.app.link/Bday24-TDK
-
The Daily Ketchup Podcast is powered by Rezt n Relax, Grey & Sanders and TakeASeat.sg.
Get 10% off EVERYTHING at Grey & Sanders with 'WOODKETCHUP' at greyandsanders.com
Get 5% OFF Storewide at TakeASeat.sg with 'TheDailyKetchup' at www.takeaseat.sg
Discover sophisticated interior transformations with Rezt n Relax at www.reztnrelax.com
Subscribe for more content like this: linktr.ee/dailyketchup
We're also on Spotify: bit.ly/dailyketchupSpot
If you have any stories to share, let us know here: forms.gle/XRRtnMG1w56M8yrFA
For business/sponsorship enquiries: [e-mail]
Work with us : grvty.media/careers
Be part of our projects : Stay tuned ;)
=====
Follow Us On Our Socials
• Facebook: mosg.tv
• Instagram: dailyketchup
• Website: mosg.tv
Cast:
• Jonathan Paul jonathanpaul.sxw
• Denise Oh ohthedenise
• Alison Tan alisonaliceally
• Jared Alex Tan jaredalextan
Behind the Cam:
• Shermane Wong
• Ho Jia Jia
Edited by:
Alison Tan

[@zaiweichen2516]

Gerald I think is the most correct. I previously only know BCM as dry. But after bedok 85 one, I also feel soup version is the REAL BCM. Dry is just "ta"(dry) meepok

[@kimjoshua3519]

any reason why bedok blk 85 is ommitted uh?

[@zanegamingtv2252]

because not nice liao after covid.

[@et803]

cos it's shit. any real bcm enjoyer in the east will know what is good.

[@tierapeekarpeekar7832]

Tbh block 85 bcm is not bad. They hav really nice flavors in the soup. For every1 information, I used to stay at bedok north when I was very young. So I often follow my nanny to block 85 to market and get breakfast as well. So back in like 1996 when I was 4 years old, the bcm there is not the same as wat we see in block 85 today. Back then it was in the middle of the market location and 2 grannies r cooking bcm. So from my memories I rmb they use very flavorful ingredients such as pork fat webs to produce a soup tat is very opaque in colour. It almost resembles a tonkotsu soup but with very strong bcm flavors. However over they years, grannies retire and they pass down their work to other. And I could say the flavors I tried b4 at 85 after is only 10% flavor of wat the 2 grannies can achieve. So for tat I think 85 is ommitted.

[@subtrben]

Although like Gerald, i'm a regular at My Father BCM, there is another Bak Chor Mee worth trying, Tian Nan Xing Minced Pork Noodle (bedok blk 511).

[@jimmyoh1982]

BCM soup version is easier to be created. However, the BCM dry version is more difficult to create partly because of the chili has too many types.

[@Stitchychlo]

It’s illegal to not have vinegar in bak chor mee 😢

[@meklavier4664]

The black vinegar used in bcm is not good for guys. If you don't believe ask your TCM.

[@bigmouse6666]

gotta try yammee fishball noodle at kovan market . easily spotted they have 2 units side by side combined .

[@tuckwengtor9421]

Kovan 209 has 3 best Bak Chor Mee stalls! Hit 3 birdies with 1 stone!

[@twguang]

I like how Jon has so many shots fired against the bcms here, but he doesnt eat his with liver

[@JuzNicky]

Bak Chor Mee (BCM) means minced meat noodles. mee pok is a type of noodles. if no minced meat means not bcm. so anything can be bcm. but not everything is bcm ?

[@Jerontyw]

Bedok 511 BCM is the best a must try~

[@JonathanPaulSXW]

We take reccos from you guys through the community and try the more popular suggestions but we also wanna try stuff we never try before and we all know 85 is the king of the east alr that’s why we didn’t include it!

[@SuperSheryl21]

Im totally with JP on the authentic bak chor mee having the vinegar punch. Bak chor mee is literally my favourite dish. Please try cai ji fishball noodle at toa payoh lorong 4. Right amount of vinegar and generous amount of liao at $4.50. The soup on the side is flavourful too

[@jasminetan8854]

Tampines people want their BCM in soup ! The only Bowl of bcm I want after an overseas trip is really a soup bcm !!!!

[@Drippinonyou]

then your soup BCM no difference from malaysian minced noodle soup. the SG version is dry and with vinegar and chilli. know the difference.

[@mschristinelim]

Jon paul, could you share what is your version of bcm pls? :) - Fellow eastie

[@graysonyun7191]

All fail la. Ist location: maybe only soup nice 2nd location: i dont like the noodles 3rd : also only soup version nice: I think BCM should have the soup individually reboiled. So its piping hot and robust.

[@jbrkjferkjbekjb]

I’ve always thought BCM dry is the same as fishball noodle dry, mee pok, etc? Getting confused as they all taste similar just with slightly diff ingredients. The ones I’ve had always had a vinegar taste (and I’m an Eastie).

[@blubeedoobee]

interesting topic, keep the food related videos coming! one feedback the audio really q cmi… looking forward to better sound quality!

[@weishen4681]

How the fk did Lau Lim get 1 😢

[@moot8107]

Because it's not BCM

[@zacharylim5069]

Loving this food hunt series 👍🏻

[@tonyquek6157]

It’s all boils down to individual choice n taste. I personally like vinegar but not all of my friends like it, so I can’t say it’s not a “real” Bak Chor Mee. Hint….hint JonPaul. 😁

[@meklavier4664]

That crispy fish you found in tai wah bcm. That is the key ingredient in original authentic hakka yong tau fu.

[@darrenkuah3719]

it’s not coriander. it’s chinese celery guys

[@biscofflotus3100]

Why never go bedok 85

[@aUriginal]

True blue BCM should have only pork and liver, fried sole fish, with heaps of vinegar. No fish cake, fish ball, pork ball or dumpling. Over the years, more ingredients are added in due to customer preference, and also to up the price point. All other noodles on the episode are nice as well, and I eat it regularly, but it is not true blue BCM.

[@momokook8081]

Ya'll need to go Bedok South Blk 16 hawker to try their Bak chor mee - Bedok Minced Meat Noodle.

[@Drippinonyou]

Hock Lai Seng fishball bak chor mee at maxwell. One of the best i ever had.

[@dailup]

Team dry vinegar with extra chilli

[@NSMenWoo]

Next video is West Side BCM

[@beedishasabur2281]

Guys can put the name and address of the spots in your description so we can have an overview ❤

[@deliciousfilms]

Bak Chor Mee began as a soup only dish. N this soup BCM originated in Chai Chee. The descendants of the soup BCM all live in the east so people who live in the east when we think of Bak Chor Mee, its the soup version we think of. From blk 85 in fengshan to My father's BCM in tampines, to blk 511 n Old Chai Chee BCM in blk 58 mkt in new upper changi rd, all of them r related. Dry bak chor mee didnt get popularised in the east. So when u go n eat soup bcm in the east u must never order the dry vers becos that wasnt on their menu until recent years when dry bcm had become derigeur in most parts of S'pore. But the dry version of teochew fishball noodle has always had the option of havg vinegar so as a kid i used to like that too. I kinda think that that might have n influence on hw the dry vinegar version of bcm came abt. For me, my fav dry bcm will always b the now defunct bcm at the basemt of paradis centre (the current pomo). This bcm stall is the stall that started the giant ceramic bowl trend of dry bcm. But the thing that made this bcm so gd was the texture of the mee knia. The mee knia was almost rubbery in texture n very q. They had the crispy sole fish but more importantly, when u ask for "jia liao", xtra ingredients, u actually get pork ribs n prawns in your bcm alongside the minced pork n sliced pork. The chilli was tasty n the vinegar profile just right. The Jalan Tuakong Lau Lim stall is not a bcm stall. Its actually a fishball noodle stall at its apex n the jln tuakong brand of fishball noodle is defined by the addition of prawns alongside the pork n fishball n the fiery chilli. But this Lau Lim stall is actually not the original stall. The original stall is at marine terrace mkt n is called 132 mee pok. Nw run by their son, 132 actually sold their name n receipe when the original owner briefly retired to take care of his wife. His fishball noodle was famous for his killer chilli, the crispy solefish, prawns n q mee pok. N no, its not bcm, its fishball noodle. The reason y people confuse the two is cos the jln tuakong vers of fishball noodle is so tasty, it actually has more ingredients than bcm anywhere. N u can ask for vinegar in your dry noodle if u want the bcm taste.

[@goddanner]

East type BCM is the soup type ma.... if you want the other version, at Simpang Bedok is the famous 1

[@brunog6151]

My Father BCM is substandard leh. Tried 3 times thinking that each time was just not my luck, but each time the mee kia was too hard (like uncooked). I even asked uncle to cook longer and he acknowledged. But turns out still hard. Not nice. Uncle also quite ya ya in person.

[@Ko911ed]

Mee pok is only a type of noodle...😅😅😅😅😂😂 Bak chor mee, whether soup or dry, has 'evolved' much in the past few decades it seems...😮😮 The tai hwa shd be the most expensive among the 4...

[@yada9108]

try DA LIAN BA CHOR MEE.

[@tom-sv7xw]

hello! u need come toapayoh! best bah choh mee its the coffeeshop behind swatow restaurant

[@meklavier4664]

Jalan tua kong bcm. U must go to the katong area original stall. Next to the one and only one kim choo bak chang place

[@minmin_csm]

The Eunos one damn gooddddd

[@daphneee2426]

I eat at My Father Bak Chor Mee every week! Ultimate comfort food!

[@binbinfoodchannel7432]

Bak chor mee soup version? I might as well cook my instant noodles at home.

[@eleannng]

was waiting for bedok 85 BCM :o

[@rachealee17]

Ds Sheng bak chor mee is the bestttt!!! its at Ubi Avenue

[@lightcookie1]

Why never go 85 ?

[@felicialim137]

Legit I never knew the vinegar version existed till I was in my late 20s *stayed in the east/Tampines all my life till late 20s

[@tecnic4]

Go to the westtttt 58 bak chor mee!

[@TheBebemom]

this is the best

[@arjunsasangan9342]

the soup bcm is a thing

[@yewlenggoh7204]

My go to is 216 Bedok North soup version.😊

[@helloworldtt9271]

where is the real BCM? he say until like that

[@helloworldtt9271]

you all shld go Mui Siong la

[@chelsea86]

I second Mui siong too. Their liver is the best

[@Phantravels]

I don’t call these soup version BCM. I prefer to call it Singapore Ramen. 😂

[@favianheng4677]

Only one of the locations has a Michelin star. ⭐️

[@hanriktan]

Maybe the best mee siam?

[@fr0sty1983]

No no vinegar not suppose to hit you right in the face.. hill street tai hwa bcm's vinegar smooth dance on your tougue..

[@Lala_lalacllll]

Usually I've 7 ah liam in the morning!!! HAHAHAHAHAHAHAHAHAHAHAHA!!!!!!!!

[@Stellaplayspipa]

haha this doesn’t represent bakchormee in the east fully

[@matt9445]

BCM FTW

[@yangtan4370]

55 chai chee dr

[@peachypeach]

You want another argument? Seng Kee Mushroom Minced Pork Noodles Address: 5023 Ang Mo Kio Ind Park 2, Singapore 569526 Its the teochew/vinegar style but totally in a category of its own.

[@benwong2061]

Algooooooooooooooooo