No. 25 Minced Meat Noodle Review – Bak Chor Mee Worth Queuing For

In a city overflowing with bak chor mee (minced meat noodle) stalls, it takes something special to stand out. And that’s exactly what No. 25 Minced Meat Noodle has done. It has quietly gained a cult following among hawker food lovers.

Located in SG Kopitiam in Bukit Timah Central, this stall boasts a long queue, a tightly-executed bowl of bak chor mee and a name that’s been making waves in local food.

Naturally, I had to find out for myself: Is No. 25 Minced Meat Noodle really worth the hype and the wait?

The young husband and wife couple personally tends to the stall. The husband previously worked in the F&B industry while the wife was an accountant. It is known for its tonkotsu like broth and high quality ingredients.

A long queue had already formed when we got there at 12pm on a warm Friday afternoon. The young owner-couple had steady hands as they efficiently dished out bowl after bowl of bak chor mee. It took roughly 35 minutes before it was my turn to order. Decided to try their signature minced meat noodles at $11, which is the medium portion.

The noodles were well seasoned and topped with minced meat, ti poh and pork lard. Noteworthy was that the seasoning of the noodles could come on a little too strong for others like my missus but it was perfect for me. The mee pok was cooked al dente, the chilli sauce wasn’t too spicy and it took just a few mouthfuls to slurp up all the noodles.

Like what many others had already mentioned, the tonkotsu-inspired broth was robust with strong hints of pepper notes. The soup contained nuggets of fish maw, fish dumplings, fuzhou fishballs, pork slices and pork liver. The pork and liver slices were smooth and cooked perfectly and I was left wanting for more. I was however undecided if I should finish the soup because like tonkotsu ramen, you should not finish the broth due to the amount of cholesterol in the soup.