Thankfully the years of Michelin stardom do not seem to have adversely affected the appeal of the Singapore Michelin Star Hawker Bak Chor Mee. The thought of long queues was the reason we had not visited them in a while. It seems that the situation is not too bad during off-peak hours.
This Teochew-style pork noodle was started from a pushcart in 1932 before moving into a coffee shop in 1939 at Hill Street then moved to Mar...
This was the bak chor mee of the one Michelin star fame. The sauce here tasted just right, with a balanced tartness and savouriness. There was care taken with every ingredient, such that everything tasted great, including the meatballs which were outstanding in terms of texture and freshness.
A food blog from a Singapore-based traveler
It hasn’t been easy to find a new generation hawker willing to take on Char Kway Teow, so this young hawker is a glimmer of hope for the future of Char Kway Teow!
will try to support local hawkerpreneurs & come again if near here..hopefully better next round…
I got the mee pok. It's not bad.
