Modern and Japanese take on bak chor mee with the addition of ramen-style thin cut chasiew and onsen egg.

The noodles were tossed in a lightly savory sauce (likely from lard oil) with mild spicy undertones that reminded us of kolomee. Mixing in the onsen egg and some soup allowed for creamy and slurpworthy bites. The noodles and liver were unfortunately overcooked, the former being soft and the latter tough. That aside, was a huge fan of the soup which unlike the usual standard fare, had a stronger umami and shoyu flavour profile, more akin to Japanese soups.

51 noodle offers a similar concept to A Noodle Story’s wanton mee but perhaps I’m more a traditionalist when it comes to minced meat noodles and have a preference for richer meat flavours and vinegar tang. A decent bowl nonetheless worthy trying for those looking for something more unique, and quite value for the price with its generous array of ingredients.

📍@51noodlehouse, 01-27, Yishun Park Hawker Centre / 01-07, The Venue, 2 Tai Thong Cres, Singapore