Bak Chor Mee (Minced Meat Noodles)

Bak Chor Mee (Minced Meat Noodles)
Pronunciation: bah-chor-mee

Meaning minced meat noodles in Hokkien, Bak Chor Mee is usually served with Mee Pok (yellow wheat noodles) and topped with a generous amount of sliced mushrooms, pork liver slices and lettuce bits. Vinegar is one of the factors that determines the quality of Bak Chor Mee. Besides the aroma and sharp bursts of flavour provided by the vinegar, the correct amount, dosage and type of chilli sauce also provides a platform for a higher level of gastronomical delight.

Initially created by Teochew immigrants, Bak Chor Mee was originally a soup dish with the 'springy' flat egg noodles being the trickiest element in the dish to perfect.


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