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As a lifelong resident of the North, I must say that I’m not exactly the most well-versed when it comes to famous hawker stalls in other parts of the country. However, Xing Ji Rou Cuo Mian is one of the rare stalls in the East that I have travelled down just to eat.
Xing Ji Rou Cuo Mian has been considered as one of the best stalls for bak chor mee in Singapore by many. Unlike other eateries that offer dry versions of the dish, Xing Ji Rou Cuo Mian stands out for being the OG soup-based bak chor mee in Singapore. If you’re a fan of dry bak chor mee, you’re better off looking elsewhere, for this stall strictly offers soupy noodles only.
Starting out as a roadside stall in Changi all the way back in 1968, Xing Ji Rou Cuo Mian moved to Fengshan Food Centre (also known as just “Bedok 85” to most folks) in 1976, where it has been operating since.
I first found out about Xing Ji Rou Cuo Mian from my mother, who would constantly order bowls of the stall’s bak chor mee whenever she was in Bedok. Eventually, I learnt about the massive popularity of this humble little stall, from the array of media features and awards proudly displayed on the storefront.
Deciding on what dishes to order was no sweat, for the stall only offers two dishes: Minced Pork Noodles or Minced Pork Soup, available in S$4 and S$5 portions. I ordered a bowl of Minced Pork Noodles and got ready to tuck into my meal.
What I tried at Xing Ji Rou Cuo Mian
The Minced Pork Noodles were served with yellow mee pok noodles, clear soup, five meatballs, minced meat and fried lard. Topped with some chopped red chilli, the piping hot bowl of noodles looked like the perfect dish to enjoy on a cold day.
Da Muzhi Minced Meat Noodle: Prawn noodle-bak chor mee fusion with hand-made meat & prawn balls
Although the soup of the Minced Meat Noodles appeared unassuming due to its plain and clear colour, it was bursting with flavour. The soup was light with a tiny bit of sweetness and saltiness to enhance it. Its full-bodied, robust taste made it a delight to slurp down every last drop.
The mee kia noodles were springy and bouncy. They had a really pleasant texture and absorbed the soup well, such that each mouthful boasted the flavours of the soup. These noodles certainly stood out even on their own.
The meatballs weren’t particularly exciting, but they were still enjoyable. Each meatball was firm and tasted quite typical, with a bland yet meaty aftertaste. Still, for only S$4, I found the addition of five whole meatballs to be generous.
Speckled within the Minced Meat Noodles’ soup were various clumps of minced pork meat in assorted sizes. The minced meat was incredibly soft and tender with an almost mushy texture, unlike other minced meat that are usually firmer and chewier.
The generosity of the minced meat definitely made this dish a lot more exciting, as I would discover little bits of meat clumps with each spoonful I ate.
The cherry on top was the addition of the fried lard bits, which gave the dish a satisfying crunchy and fatty, flavourful element.
Final thoughts
Xing Ji Rou Cuo Mian is one of Singapore’s most acclaimed hawker stalls, and it’s easy to see why. The prices are reasonable and affordable, and the portions are filling too. Despite the simple appearance of the Minced Meat Noodles, it delivers in terms of flavour, and in providing a nostalgic and comforting feeling.
Regardless of whether you live in the East or not, Xing Ji Rou Cuo Mian is one hawker that is worth the trip down for, especially since soup versions of bak chor mee aren’t commonly found in Singapore. Why not give the OG a shot?
Expected damage: S$4 – S$5 per pax
