The Signature Noodles had a strong Japanese soy sauce and miso flavour, with some sweetness. The egg and sauce made the noodles smooth, rich and satisfying. The meatballs were fresh and bouncy, and there was also fishballs and Japanese cha shu. Not a bad one.
The signature noodle is served with a sous vide egg and their signature braised pork roulade, on top of the usual minced meat, pig's liver, meat ball and fish ball found in a traditional bowl of bak chor mee (okay, maybe not the fish ball).
If you’re in the area and looking for a classic or interesting bowl of Bak Chor Mee, 51 Noodle House is the place to be!
I had a sudden craving for noodles the other day and decided to ‘jio’ (as in invite) my parents to join me for lunch at Yishun Park Hawker C...
I would rather have a bowl of traditional Bak Chor Mee like the one by Jimmy Teo of 黄大福 at Commonwealth Crescent Food Centre. It is still one of the cheap and good options around.