From the founders of Roast Paradise comes a modern "Bak Chor Mee" stall concept - think ingredients like ikura, abalone and ramen egg, as well as hand-made prawn paste and pork balls.
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The noodles are homemade too, and are thicker as well as broader than the norm. This may not be to everyone's preference and they were cooked slightly less than al-dente, but i felt this allowed each strand to better soak up the sauce. Speaking of the sauce, the balance of chilli, lard oil and vinegar was perfect for my tastes, resulting in a luscious, vinegar-forward and punchy emulsion that required no further adulteration. Specked with bits of crispy pork lard and a piece of fried sole fish, this was good enough to eat on its own even without the accoutrement of the other ingredients.
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The incongruously named "Teochew" bowl comes with ramen egg and canned abalone, 2 ingredients that are pleasant enough on their own, but don't quite meld together. I favoured the Teochew pork balls more, as they were tender and had a mildly peppery aftertaste.
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A common gripe is the portions are on the small side, and I found this to be true. I wish they'd give you the option to upsize. All in all, a satisfying bowl of delicious bak chor mee.

Taste: 3.5/5