58 Minced Meat Mee: Eating the original soupy bak chor mee!

Not to be confused with the famous 58 Minced Meat Noodles at Taman Jurong, this stall has a huge following for its soupy version of bak chor mee (minced meat noodles; $2.50/3).

Located at block 58, New Upper Changi Road, the stall has been around since the early 1980s and if you pop by even as early as 7am in the morning, there will be at least 10 people in the queue.

Their version has minced meat and bak giao (Teochew for pork dumplings) harks back to the original rendition of soupy bak chor mee which was found in the east of Singapore pre-year 2000.

The originator of soupy bak chor mee — Xing Ji Rou Cuo Mian, originally sold bak giao but switched over to pork balls in 2000.

Good news is that even though the queues are long, it moves quickly as you can expect to get a bowl within 15-20 minutes.
When you receive your order and tuck in to a bowl, you’ll understand why this stall is in huge demand.

Noodles are fairly springy and they swim in an intensely flavoured soup that has lots of generous lard and fried garlic. Chopped chinese parsley is also sprinkled on top.

The beauty is the fatty minced pork swimming in every bowl and it comes wonderfully soft and fatty.

The other highlight is the bak giao which comes with generous fatty pork and a good amount of tee po (dried sole fish) flavour in every one.

The dumplings are however only available in the $3 option.

They used to place bottles of fish sauce and white pepper on nearby tables but they have since phased out that practise.
The addition of fish sauce is good if you wish to up the savouriness of the soup but most people won’t need it as the soup is bordering on being too salty.