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Xing Ji Ruo Cuo Mian

A popular choice for dinner and supper among Singaporeans is their soupy style of Bak Chor Mee. Xing Ji Ruo Cuo Mian has been in business since 1968. With more then 46 years of authentic Bak Chor Mee making under its belt, it is proud that the family recipe is loved by many Singaporeans.

The journey started of has a roadside stall in Changi by Mr.Sim Geok Him. The business moved to its current location in FengShan Food Centre, 85 Bedok North Street 4 in 1976 and has since become a common name to those living in the East. Mr Sim Chee Huat together with his sisters, brother-in-law, god-brother and family friend are the second generation family members whom are continuing the heritage of Xing ji Ruo Cuo Mian.

Mr Sim took over the business from his father in 1983 and perfected the family recipe to its current crowd pulling tastes. He believes the appeal of the Bak Chor Mee recipe lies in the soup, noodles and secret ingredients. The broth derives its flavour and sweetness from pork bones while the noodles are prepared in a secret traditional method. Topping of this flavourful dish are nuggets of fried lard.

Unlike many other stalls, Xing Ji Ruo Cuo Mian, only serves the traditional and authentic style of Bak Chor Mee which comes with the soup.