Hey, everybody! I’m again exploring Singapore’s top-rated spots, and this time, I’m visiting the best-rated bak chor mee stall. Whereas doing my analysis, a few locations confirmed up and I made a decision to go for Macpherson Minced Meat Noodles.

To refresh your reminiscence on my standards, right here it’s: no eating places (simply stalls), a minimal of 150 Google opinions, and a minimal ranking of 4.2 stars.

This institution has a number of branches round Singapore together with one in Bukit Batok, which we reviewed a few years again.

But it surely was the outlet at Tai Thong Crescent which tipped the scales. On the time of writing, it has racked up a complete of 323 opinions, and has obtained 4.4 stars out of 5 on Google opinions.

Quite a few opinions touted this as Singapore’s greatest bak chor mee. However as a meals reviewer myself, I do know that style may be very subjective so I took it with a pinch of salt. I assume the one method to discover out was to attempt it for myself, proper?

Arriving at 11.15am, there was already a prolonged queue shaped in entrance of the stall. Surprisingly, my flip to order got here pretty shortly. You’re prompted to decide on your most well-liked noodles and requested in case you’d like every greens (spring onions).

What I attempted at Macpherson Minced Meat Noodle

Name me biased, however I’ll at all times select the dry possibility over soup, until I’m a bit below the climate. So I obtained the ball rolling with the dry Minced Meat Noodle (S$5). Choosing mee kia, it was accompanied by pork slices, minced pork, liver, a scoop of braised black mushroom slices, fishcake items and a cute bowl of broth by the facet.

As I combined the components within the bowl, the yellow mee kia strands reworked right into a barely orangey-red shade because it absorbed the seasoning beneath, making a shimmering show of irresistible, oily deliciousness.

Gorging down my first mouthful of noodles, I relished the feel of it which had a satisfying chew. For many who take pleasure in vinegary bak chor mee, this can positively hit the spot with out it being overpowering.

The slices of black mushrooms had totally soaked up all of that savoury soy-based marinade hiding beneath. Mixed with its earthy richness, it reworked into a pleasant explosion of flavour with each spoonful.

I couldn’t assist however really feel that the chef deserved a mini award from me for flawlessly making ready the liver. Overcooked liver usually carries a stronger, nearly metallic style, however on this case, it was cooked to an ideal medium properly. The pork slices have been additionally tender and crumbled effortlessly with each chew.

We tried Singapore’s best-rated Western meals stall

I additionally added chilli padi to spice issues up. Whereas my style buds weren’t precisely thrilled with the warmth, I couldn’t deny that the spiciness was each addictive and shiok.

I additionally determined to get the soup model of the Minced Meat Noodle (S$5). All of the components have been the identical because the dry variant, and I selected mee pok for this.

Very similar to the mee kia earlier than, the mee pok wasn’t overcooked and possessed a pleasant texture as I slurped them up loudly (hopefully not offending anybody) like ramen.

The soup boasted a clear, delicate sweetness; a testomony to its extended simmering. It didn’t appear laden with extreme MSG that would go away me reaching for quite a few glasses of water afterward.

One may assume that liver items in a scorching bowl of soup might find yourself powerful and chewy, however my expertise was fairly the alternative. I used to be genuinely impressed; the liver maintained a medium-well texture. It led me to take a position that the chef deliberately undercooked them barely earlier than including the recent soup; how intelligent of him if he actually did so!

To wrap up my lunch, I ordered a Dish & Noodle (S$7) A.Okay.A 小碗面 (I added this translation since I discovered the English dish title somewhat odd). There have been a number of opinions stating that this was highly-recommended.

The bowl of noodles was easy with simply sliced mushrooms and pork lard bits along with my mound of mee pok.

The small golden nuggets of pork lard have been pleasant, though my internal grasping self couldn’t assist however yearn for a extra beneficiant portion. That method, it might ship an much more sinful explosion of umami goodness.

The bowl of soup had a chockful of components: minced meat, fish cake and pork slices, a complete poached egg, liver, and a single, treasured piece of herh kiao.

I prodded the poached egg on goal and built-in it into the soup, which elevated the soup’s pure candy style and bestowed it with a mellow creaminess.

To be frank, the lone fish dumpling was first rate, not mind-blowing. It fulfilled its goal, as a number of of my colleagues would say. All in all, the complete bowl of soup felt extremely comforting and could be the right companion on a stormy day.

Closing ideas

In a nutshell, the Tai Thong Crescent outlet of Macpherson Minced Meat Noodles was a terrific expertise. Whereas the dry model of their bak chor mee holds its personal and will win over many, I personally discovered room for some minor changes that might elevate it to the next ranking in my evaluation (particularly, the dimensions and portioning of the pork lard, ahem).

Location smart, it was conveniently positioned close by Potong Pasir MRT station, only a stone’s throw away from the superior prawn fritters at Lao Zhong Zhong High-quality Spice Stall.

For many who haven’t tried it, I invite you to have a style and let me know your ideas within the feedback.

Lao Zhong Zhong High-quality Spice Stall: Handmade Teochew-style prawn fritters stall with over 70 years of historical past