This legendary dish has always been the talking point of Bedok 85, with a few similar stalls vying for the crown. I went as a Westie with no prejudice, without reading reviews of any of the stalls, and picked this stall by random as it looked like it had no queue. I thought I was lucky, until the owner told me it was a 25-minute wait. Might as well, since I have already traveled so far.

It was pretty oily, with lots of garlic oil and the fried shallots, though I wouldn’t mind as they helped to lift the overall aroma. I can’t fathom out the reason why it’s popular, perhaps the mince pork has a higher ratio of fats to meat, which personally isn’t to my liking. The egginess of the noodles was accentuated after being soaked in the soup that tasted strongly of MSG. Nothing too special about the meatballs either. Perhaps it’s just a comfort food dish, but personally I still prefer my Bak Chor Mee dry and I wouldn’t travel specially for this.