Noodles
Bak Chor Mee
肉脞面
Singapore, Singapore
Egg noodles tossed in vinegar, chilli and pork lard, topped with minced pork, liver, meatballs, fried sole fish and a small bowl of soup on the side.
Original eatfuls sticker artwork
What it is
A closer look at Bak Chor Mee.
Egg noodles tossed in vinegar, chilli and pork lard, topped with minced pork, liver, meatballs, fried sole fish and a small bowl of soup on the side.
What to look for
Know it when you find it.
The signature is black vinegar — say more if you like it sharp. Mee pok (flat) is the default; mee kia (thin) is chewier. Crisp fried sole shavings mark a stall that does not cut corners.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bak Chor Mee.
Names around the table
One food, more than one name.
Keep exploring
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