The noodles are so well-cooked that they retain their springy texture even in the superb hot soup which is consistently good. No mushrooms, seaweed or fried flatfish, just noodles covered almost completely with minced meat and a couple of meatballs topped with freshly cut chilli. “This is the true Hokkien style,” says owner Sim Chee Huat, 50, who took over the business from his father more than 20 years ago. “Traditionally, there is no dry version for bak chor mee.” His customers like it that way and are willing to queue at least an hour on weekends. So great is the demand that the stall owner’s younger sister has opened another stall – Ah Poh Meat Noodles – in the same market.
At S$2 a bowl for a standard serving, Xing Ji offers the best minced pork noodles at standard market price. Then again, a single bowl is seldom enough. On weekdays, do request for their wantons, which are not available on weekends.