Singapore｜Lai Heng Mushroom Minced Meat Noodles

Came at 10am on a Saturday, waited around 20min for our food. They ran out of meepok/meekia, so we got kuayteow mee mixed. Got the $5 bowl and the portion was pretty big. Not a big fan of taugay, but it adds a surprisingly nice crunch to every bite. Combined with pork slices, liver, mushroom, pork lard, and their own chilli sauce concoction, it was delicious. Must say that this is one of the more unique bachormee places in SG. Their chilli is a little spicy though, so for those like me who can’t handle too much spice do get xiao la.

Time to review this place after my 100th bowl (I’m kidding I did not keep count). Ate this since I was 9 years old and I must say that this is definitely one of the top 3 bar chor mee in my humble opinion, few things to note over here for a full experience 1. Come early if you want mee kia or mee pok and these 2 noodles are of course the best version you can get for their dish, if not it’ll be sold out. 2. Their version has beansprouts or some call tau gay, I would say embrace them and this is one of the game changers for their mee in my opinion. But if you don’t like remember to tell them to remove it. 3. They don’t add pork lard automatically as some people prefer not to have it. I recommend to get pork lard which means you have to tell them while ordering and this again would elevate the dish to another level. 4. As a foodie, for their kwayteow mee or kwayteow dry alone, please stir for a minute or so or at least till all the wet sauce below the bowl gets absorbed totally. Only then you can truly appreciate how amazing this meal can get. Go get em guys.

Old school style Bak Chor mee. Loved the braised mushrooms and their noodle sauce. Waiting time can be quite cos the place is very popular and almost everyone in the coffeeshop order their noodle.