I love noodles in general although unlike most Singaporeans, i am not a huge fan of bak chor mee (minced meat noodles). Having said that, i do get the occasional craving for the soup based one from Bedok 85 Bak Chor Mee.
On my recent food trail to the far west, i was acquainted with the above stall and it's funny to note the reversal of name (at least for the digits) from the famous Bedok 85 Bak Chor Mee! Is 58 taking advantage of 85? Well, it could be purely coincidental.
Anyway, the queue started before it even opened for business at 10 am! Opened till 2 pm; yes, a mere 4 hours, you may also wish to keep in mind that it's closed on Tuesdays and Wednesdays!
My friend helped to queue as Jurong is her "territory" and it was about 15-20 minutes that she carefully placed this bowl of bak chor mee (soup) on our table. To be honest, i was expecting more minced meat.
Given the rainy weather and the colder than usual temperature; my immediate action was to take a sip of the clear soup; okay, it's rather bland and that's a surprise as bak chor mee soup is usually more flavourful than fishball / wanton noodles.
I enjoyed the noodles for a reason that some friends would have opposite reaction towards them; the kee / alkaline taste (as a result of lye water that's used to make yellow noodles, mee kia and mee pok). Furthermore, the texture was optimal for that satisfying slurp down your throat! Interestingly, we did realise the soup was turning yellowish as time goes by....
The pork used was tender and i was most amazed by the deep fried pork lard; they remained crispy even though they were soaked in the soup for beyond ten minutes! Maybe i would try asking for extra pork lard the next time i visit; but the next time, i would go for their dry bak chor mee.
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Address
3 Yung Sheng Rd, #03-150,
Taman Jurong Market and Food Centre,
Singapore 618499
Map
As above.
Pricing
