Listing ID: 2783 Last Refreshed: 26/05/2019 Total Views: 7573
Boat Quay Original Teochew Noodle have a history of more than 40 years. The origins of this dish can be traced back to early immigrants from the province in Teochew. Bak Chor Mee literally means "minced meat and noodles" in the Teochew dialect. This noodles was originally a soupy dish - minced pork in broth served with Mee Pok (flat egg noodles) or Mee Kia (thin egg noodles).
While the "dry" version is becoming more popular - noodle tossed in vinegar, pork lard and Chilli with just a bit of wetness and soup served on the side. Bak Chor Mee is as uniquely Singaporean as it gets since it is not readily available anywhere else in the world (unlike Chicken Rice and Chilli Crab). In fact, this dish is so popular that hybrid versions have been concocted with the meatball, fishball and fish dumpling.
One of our special handmade sides in the Bak Chor Mee - "Dumpling" with fried sole fish as one of the ingredients which bring out the authentic fragrant. We target to open 10 Stalls in the 2016 and any potential or interested franchisee may contact us via email.