Hock Lai Seng Teochew Fishball Bak Chor Mee

Came here because of alderic. First bowl I tried on his finale list, and the best bowl I had so far. I'm sure the others are good too. The noodles are cooked to perfection. Sauce sticks so well to the noodles. The sole fish has amazing flavour, not too salty. Mushroom is very fragrant. I added a tablespoon of vinegar and the whole sauce is on a next level. This is easily the best bowl of bcm, and it tastes so good on its own. The bowl of soup and ingredients is so porky, well balanced, flavourful, sweet. I love that they use ang Kar, it tastes so great. Fishball is bouncy, good. Liver was fresh, but it's not top notch. It's the only ingredients that tasted pretty average in the whole outstanding bowl. Easy 5/5, no doubt. Fan Ji: 3/5 58: 3.5/5 MingFa: 4/5 Orchard: 4.5/5 Hock Lai Seng: 5/5

One of the trademark BCM, had to come down and try it for myself. Thought I was smart to come at 1020, maybe expecting a slight queue. Boy, was I wrong - with 12 odd people infront of me it took 37 minutes to get my order. Can't imagine the lunch crowd. Ordered the $8 chef signature, differing from the 'best-selling $6', with 2 big pieces of fried solefish, and a prawn. Maybe extra minced meat in the soup. I'm conflicted, first and foremost as the fare provided for portion and quality of the dishes seem to justify well the $8. On the other hand, I must say that $8 at a hawker centre is not cheap. I conclude that the price, while tad bit pricey, does not feel overpriced, neither does it feel 'extremely worth it'. First off the noodles. They have a very - cohesive, thats the word - blend of the sauce that truly clings and engulfs the noodles. Perhaps the most cohesively sauced bcm I've ever eaten. Also, the taste is rather complex, with hints of vinegar, black sauce, maybe even ketchup? The dishes were nice as well. One super underrated component is the liver. Although thinly sliced and perhaps only given 4 pieces, the liver was very nice to the bite. Got to give praise to that. Overall, while I felt fairly satisfied with the quality of ingredients and the portion - found the soup a treat to the noodles, I can't help but give this a 4. I'm not sure if the ceiling is based on my personal preference of bcm as a dish, or just limitations I have yet to figure out. Hard to justify the 37 minute wait time though.

I work in the area and haven't tried this until today as I was put off by the persistent, slow-moving queue. I was finally able to solve the mystery: there's only one guy cooking, and almost every patron was buying multiple bowls. Since the dish is freshly prepared and customised, it's no wonder the queue moves slow. I went for the $8 Mee Pok (Chef's Recommendation item #3) and topped up $1 for an egg. After the first bite, I finally understood why. The mee pok was perfectly cooked and well-coated with a flavourful sauce mix. The chilli was mild but aromatic. My litmus test for bak chor mee is there must be sauce remenants after I finish, and they passed without doubt. I do wish it had a stronger vinegar kick, but thankfully, they offer vinegar on the side as self-service. The soup is flavourful too, but less intense than expected. I was hoping for a richer broth with the medley of ingredients. Nevertheless, the prawn is fresh and thoughtfully peeled. Actually, with the added egg, this reminded me of 小碗面, haha. Having tried the other two relatives' stalls, I think this one has the best noodles. It's a 4.5/5 for me, but after learning the owner is only in his 20s and capable of this level, I am truly impressed!

came on a weekday afternoon around 11.45am and queued for more than an hour D: it's a 3-man show; the queue moved rather slowly but the lady taking our orders was v friendly & patient! :) there are only 4 items on their menu - i got no.3, which came with a hearty bowl of soup and some good ol' saucy noodles. costs $8/$10 and an additional $0.60 for takeaway. the soup was flavourful, not overly salty and came with a variety of ingredients! noodles were qq and doused in the perfect amount of vinegar + chilli. really enjoyed the juicy mushrooms and smoked flatfish (ti po). overall, a pretty solid bowl of ba chor mee that's worth the hype - just that it's a tad pricey at $8 and the queues are insanely long. clarified with the stall owner that they open from 7.30am - 2.30pm, on mondays to saturdays. will be back to dine in another time - defo not during lunch hour though!

Top notch BCM by grandson of Ah Ter, who runs Ah Ter Teochew Fishball Noodle at Amoy. The bowl is well balanced , tossed in a mixture of sambal, vinegar, lard and mushroom braising sauce and if u hate ketchup like me, remember to tell them beforehand. The star here is their soup , so flavourful and sweet. The $8 bowl came with minced pork, liver, fishball and prawn. The thinly sliced livery was perfectly cooked and they use fresh prawns instead of those nasty frozen glass prawns. $8 bowl also comes with a big piece of fried flat fish ( ti por) , if you don't fancy that . Just go for their $6 bestseller.