The owners of Fugu 8 continue their story south of the river. The menu offers hawker favourites from mee pok to bak chor mee, ...

Bak chor mee at Singapulah is made with mee pok from Hiap Giap, sauces from Kwang Cheong Thye and fishballs from DoDo, and served on tableware from Singaporean brand Luzerne. PHOTO: ELYSIA TAN, BT ...

For quite some time, I've come across Facebook posts about bak chor mee (BCM) by a mysterious netizen who calls himself the BCM hunter. He's been extremely diligent with sharing his opinions and ...

Dirty Supper, the newest restaurant in Tiong Bahru dishes out seasonal small plates from 3pm till late, making use of animal parts like pig's head and duck heart.

Dan Q. Dao is a Houston-born culture writer who splits his time between Saigon and New York City. His work can be found in the New York Times, Condé Nast Traveler, Texas Monthly, and more.

If you visit Bedok 85 for the first time, and are looking for soup bcm, you might get slightly confused.Seng Hiang Bak Chor Mee can be found right beside Xing Ji Rou Cuo Mian and they both sell the ...

But hey, if you're hankering for a hearty bowl of bak chor mee, you're in luck. Foodie Gregory Leow posted a video on TikTok yesterday (April 19) as he gave his approval to this... When you're on ...

Xiang Xiang Traditional Bak Chor Mee has mee pok with collagen soup. It’s a well-known fact that bak chor mee (BCM) is a hot favourite dish with our Eatbook team. Ask any of our members about where to ...

It's known for popularizing the dish bak chor mee in Singapore — noodles with black vinegar, chili paste, and minced pork. Today, Chua Hock Cheng, who's worked at the stall for over 40 years, ...

Bak Chor Mee, or minced meat noodles (non-halal) for the anglicised reader, is a popular hawker noodle dish that is found almost exclusively in Malaysia, Singapore and several regions in the Guangdong ...

The origin of bak chor mee is rather ambiguous, although many believe that the dish has Teochew roots. In Singapore, some of the earliest records of the dish go back to the early 1920s, from Swatow ...