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Ding Ji should be no stranger to connoisseurs of bak chor mee (minced pork noodles). While it has many outlets across the island, it's the original stall in Bishan that makes me swoon. Its menu features the standard Mushroom Minced Meat Noodle, but the 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗡𝗼𝗼𝗱𝗹𝗲 is the standout item.
Besides the usual bcm toppings like pork slices, pig's liver and minced pork, it also comes with one meatball, one fishball, one wanton and a raw egg dropped into the soup. These tasted sensational, but it was the soup that blew me away. Full of meaty flavour and possessing a subtle sweetness, it delighted my tastebuds and warmed my heart.
The soupy bcm at Bedok 85 may draw the crowds, but one sip of Ding Ji's brilliant broth and you won't be going back to Bedok any time soon (unless you stay there, of course).
𝐃𝐢𝐧𝐠 𝐉𝐢 𝐓𝐞𝐨𝐜𝐡𝐞𝐰 𝐍𝐨𝐨𝐝𝐥𝐞
Blk 284 Bishan Street 22
Unit 01-211
Singapore 570284
Ordered the $8.50 fish maw Bak Chor Mee. Very generous with the ingredients. I like the taste of wolf berry seeds in the soup. The noodles were done just right but the chilli sauce was not spicy enough and a tad too sweet for me. All in, a bowl of Bak Chor Mee worth trying.
The noodles, on the other hand, were very much just passable. You've got the most generic sauces and a decent noodle texture that wasn't particularly springy or soggy.
Don't be mistaken, they are simply a stall of soup savants masquerading as noodle peddlers.
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One of my favourite hawker gems closer to the north of SG — Ding Ji is a famous teochew noodle stall where the noodles aren't the actual star. Yep that's right, the real showstopper at this hawker is actually the soup that comes with their 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗡𝗼𝗼𝗱𝗹𝗲 ($5, $8 with fish maw)
Each bowl is an ocean of richness, a treasure trove of ingredients, and running your spoon through it is like churning up tidal waves brimming with indulgence. One moment there're sightings of soft gelatinous fish maw chunks. The next, wisps of umami seaweed swim onto your spoon. Eventually, you'd be slowly fishing out more and more well-cooked parts, like meatballs and pork liver, to never ending bewilderment.
But really, the essence of the soup is in itself — there's no greater warmth than slurping down the wholesome elixir, enriched from being clouded with porky particles while tinged with the vibrant sweetness of Goji berries.
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284 KPT seems to be the supper hub of Bishan, with 284 Kway Chap in the same Kopitiam. Ding Ji is the dark horse, famous for its fish maw noodles ($8.80). I tried the step-down signature BCM as I wanted to save the $$$ (cheapo that I am). The soup is rich. You can taste the umami from the sole fish (ti Poh) powder. Best thing is that they are open 24/7. Get this and a serving of kway chap. K-O.
They offer a few variety of noodles such as mee Kia, mee pok, beehoon and kuay teow. Ordered the mee kia which are thin egg noodles. The noodles are boiled, dumped into a bowl filled with a mixture of sauces that the aunty threw in and then mixed together before topping it with braised mushroom. Taste-wise it was average, wished the aunty added more sauce cause the noodles were a little dry as well.
Now on to the soup. The soup is the main star of the show. The soup was salty and umami-ish. Could taste dried sole fish which I really like. The soup was also packed with loads of ingredients like minced meat, meatballs, sliced Pork, fried fishball, wanton, seaweed, egg, Chinese celery and not forgetting the fish maw. Really good.
However I do feel that their Ding Ji Signature Noodle ($5) is good as well. The soup is the exact same except without the addition of fish maw. So if you're someone who doesn't really fancy fish maw I would recommend their Signature instead, which I also prefer.
Overall a really good bowl of soup but average noodles. Definitely recommend the soup.
