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

[@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.

[@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

[@Youtiao86]

Agree

[@ixactan69]

I second that. To me, a good bowl of bak chor mee is dry, must have a good black vinegar punch and good balance of chili. The importance is balance, which not many dry BCM can strike this vinegar - chili balance.

[@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).

[@darrenkuah3719]

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

[@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.

[@Joekool88]

Agreed. Good vinegar is slightly sweet and helps cut the oily feeling. Unfortunately Malaysian would disagree

[@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 ?

[@meklavier4664]

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

[@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

[@bigmouse6666]

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

[@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.

[@jesstee74]

For me as a Eastie, I love blk 58 New Upper Changi ones!

[@damienzhongxian967]

It's illegal for dry bcm to not have braised mushrooms

[@mschristinelim]

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

[@Jerontyw]

Bedok 511 BCM is the best a must try~

[@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.

[@zacharylim5069]

Loving this food hunt series 👍🏻

[@dashingheights]

lol Jared being defensive is gold

[@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!

[@CiEnFoo]

pls do a nasi lemak in the north please, I cant find good ones in the hood

[@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

[@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!

[@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.

[@Mikeanizer]

unpopular opinion but I recently tried this new looking stall with a few outlets around SG and I thought it was pretty good. It’s called 潮源面家 or Chaoyuan noodles for the CLB peeps. It has the basic taste of a good BCM but with a very unique aftertaste from their sauce, typing this out makes me want to get it again for lunch tomorrow lol

[@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. 😁

[@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

[@kc5172]

I used to grow up in the east, now that i moved to the west. i miss the real bcm so much....

[@tom-sv7xw]

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

[@eleannng]

was waiting for bedok 85 BCM :o

[@beedishasabur2281]

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

[@lingg5293]

Omg fries potatos my best friend ☺️

[@binbinfoodchannel7432]

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

[@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.

[@biscofflotus3100]

Why never go bedok 85

[@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...

[@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

[@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.

[@yewlenggoh7204]

My go to is 216 Bedok North soup version.😊

[@dwzA12345]

OH YES FRIES FOR LIFE. I Had the same answer hehe

[@NSMenWoo]

Next video is West Side BCM

[@yada9108]

try DA LIAN BA CHOR MEE.

[@dailup]

Team dry vinegar with extra chilli

[@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..

[@weishen4681]

How the fk did Lau Lim get 1 😢

[@moot8107]

Because it's not BCM

[@daphneee2426]

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

[@helloworldtt9271]

you all shld go Mui Siong la

[@chelsea86]

I second Mui siong too. Their liver is the best

[@Drippinonyou]

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

[@hanriktan]

Maybe the best mee siam?

[@FieryWarAxe7]

Why never go 85 ?

[@arjunsasangan9342]

the soup bcm is a thing

[@loiyongan]

Please do one episode for Authentic Indonesian Nasi Padang!!! Invite me in!!!!!!!! Roar!

[@helloworldtt9271]

where is the real BCM? he say until like that

[@tecnic4]

Go to the westtttt 58 bak chor mee!

[@TheBebemom]

this is the best

[@Phantravels]

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

[@unknownFoodDeliveryrider]

If I am not wrong ,I think I saw another daily ketchup host shermane inside the car ? How come She never join you all for this bcm episode ?

[@favianheng4677]

Only one of the locations has a Michelin star. ⭐️

[@meowth27]

Kris.. not Chris

[@Stellaplayspipa]

haha this doesn’t represent bakchormee in the east fully

[@bryanlim4506]

SOLIDDDDDD algo

[@Lala_lalacllll]

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

[@yangtan4370]

55 chai chee dr

[@matt9445]

BCM FTW

[@benwong2061]

Algooooooooooooooooo

[@goddanner]

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

[@minmin_csm]

The Eunos one damn gooddddd

[@rachealee17]

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

[@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.

[@derrickcsh]

I love this chilli dry version Ah Lim Mee Pok . Kway Teow Soup @ 15 Upper E Coast Rd, Singapore 455207 ! Must Try ! For the soup one, I agree the Eunos BCM is quite good already.