How BAK CHOR MEE (minced meat noodles/肉脞面) is cooked (Tiong Bahru, Singapore street food)
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- čas přidán 6. 07. 2021
- Watch the vlog on Sixties (Chaozhou) Teochew Traditional Minced Meat Noodles: • (RELOCATED) One of the...
Watch other making of hawker food videos: • How FRIED CARROT CAKE ...
Sixties (Chaozhou) Teochew Traditional Minced Meat Noodles
ADDRESS
#01-49 Tiong Bahru Estate, 71 Seng Poh Road, 160071
OPENING HOURS
6:30am - 1pm
Closed: Thu
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loving your videos and going into the culture / heritage behind local food!
I love your videos. The reason I watch is the whole package: the narration, the facial expressions, the knowledge, the great descriptions, the unbelievable music, and the funny opening bits.
I hope this video is a one off and not the future.
I’ll still be doing my vlogs, don’t worry. Think of these asmr hawker videos as bonus content, otherwise there’ll be nothing in the weeks when I don’t have any food vlogs
Me: No talking? How do we know it's really Greg?
Greg: (Does a close up of each and every ingredient)
Thanks Again For Sharing
I see "BCM" + "Greg Leow" I click like.
The elegance of the traditional preparation.
This is old school authentic BCM
Love this.
nothing can beat the famous eunos bak chor me
usually will eat the curry economical rice when come to this coffeeshop
Please post more Greg! Miss your videos
more coming soon. thanks for watching :)
YES FINALLY
I can vouch that was our Greg by the way he held the chopsticks with his left hand and spoon with the right. The dead giveaway is for both he used his middle finger for added support and leverage. See how he masterfully mixed the BCM at 5:12 ? CONFIRMED!
Hard to believe I'm saying this because you don't usually go to malls or foodcourts for BCM, but the mushroom bak chor mee at 85 Teochew Fishball Noodles in B1 of Bugis Junction is out of this world. Crazy hidden gem in such a place
IKR. I used to frequent the one at Plaza Singapura before movie. Its another brand under Fei Siong Group, which almost cannot go wrong.
Missing Singapore very much during these times :(
This is a dam old school kopitiam where the stalls are at the front instead of the back. If you made me guess without tell me the context, I would have guessed this was in KL.
Am actually curious about the history and story of this stall
I prefer talking vdo b/c yr commentary is as important as the food itself.
I’ve trying all the “other” style of BCM (RIP Circular Road BCM), when I tried this it was very… different? Odd?
What? Only open in the morning till afternoon 1pm and no evening? Sigh.... Guess I have to make a schedule to visit the place before those old folks retire.
Greg, why the silent treatment? 😂😂😂😂
Soup was power no msg type mee n chilli also best
This Bak Chor Mee stall is in the same coffee shop where the famous Tiong Bahru Loo's Hainanese Curry Rice is at right?
Yes, same coffeeshop
Bcm without liver is a disappointing experience.
We all knows the ingredients. What's more important is the taste. 😀
Hungry…
Let's set up a Bakchormee Society to preserve this dish and to share knowledge and experience. If not this dish will die in 10-15 years and taken over by Vietnam cooks.
Sorry Greg. Without your classic shake of the head and rolling eyes, the whole thing's a bit 2 dimensional. The captions were informative, but I was distracted by Uncle's bent back and Aunty's arms/hands.
neurofibromatosis, a genetic disease..
Location ?
Address is in the video description :)
What happen to the commentary
Went there and had high expectations. Was there in the morning around 9am and cooked by a China lady.
Both wife and myself felt that it tasted bland. No wow factor.
Just curious have anyone tried the noodle cook by different person before and does it taste different?
If so, might wanna try again.
The ah zek’s cooking is the best… the queue is usually shorter if it’s the China lady 🤭
That's why we need to set up Bakchormee Society to preserve this dish and share knowledge and love for our beloved noodles. This dish may die in 10-15 years if no re generation.
Silent killer...
If not talking, please switch off the audio. A lot of background noise.
The irony. Exactly like this comment.
Asmr
I am A god, because BCM is a dish fit for the gods!
Since Michelin was awarded to one Bak Chor Mee stall, every other stalls just shoot up the price, I am still puzzled why a simple bowl of such food should cost $5-$10. May be we really don't need all these titles, including heritage title for hawker centre.
I think maybe because this stall $6 cos they got prawn
@@celestialstar124 Still, it is not justifiable. The idea of Bak Chor Mee having so much ingredients were to provide the feeling of great value-for-$ feeling. Now, it back fire instead, it becomes the excuse of high-price item.
@@JS-ev4xc my favorite BCM is located at the tanling halt area. Luckily they still sell $3.50 but sad thing is the area will be demolish end of this year.
@@celestialstar124 Increasing hawker food price, lower standard of food quality, what is the authority thinking? Should promote cook@home instead of eating outside food. Are u referring to the stall beside 炒米粉 stall? The 炒米粉 stall is legendary and best value.
@@JS-ev4xc 老菜市肉脞麪
It's my favorite. But i also love the Aw signature minced pork noodles too.
But for dry version traditional style my favorite is always 老菜市肉脞麪
The couple always give us extra servings if i go with my dad. They will automatically cut my dad noodles for him because he is old. I think the uncle asked him once n dad say its easier to eat if cut so since then they remember to do it especially for my dad.
I brought a few friends to try their BCM and everyone say the portions is generous. And it's always $3.50 bowl we order. Aunty know i love their mushrooms so if i go to their stall near her closing time she always add extra massive servings of mushrooms.
I need to take bus n walk a distance to that stall but i will do it because it's the best i ever tried.
I usually will takeaway aw minced pork noodles after i eat at 老菜市肉脞麪 cos their noodles can stay yummy even if we keep for few hours before we microwave n eat.
Was wondering why uncle was riddled with blisters and a hunched back.
that's his partner (not sure if wife though). they take turns to cook
@@felixjunyan5544 any idea, if you're loyal customers.
@@jorensleong4202 hi. I been there quite a few times. It's the auntie who has blisters, not sure why. Uncle is hunched back, most likely occupational hazard. 2 different persons...
@@felixjunyan5544 thanks for correcting. her blisters didn't itch, what medical terms were they, just curious
@@jorensleong4202 not sure what medical condition. It doesn't seems to affect her though. In fact, they are quite a cute couple, always bickering but always helping out each other... The auntie sometimes will even complain to me about the uncle... Haha
Sorry personally I consider the addition of prawns in my BCM a sacrilege. Would rather add more wantons.
wad happened to her skin
I think it is a genetic disorder called neurofibromatosis.
Why every chinese chef have a bad posture?
Personally I am not a fan of this style. It's better if you address the camera. Its quite dull to watch.
I wouldn't call it dull but definitely prefer Greg's commentary since he's one of the few food vloggers who knows what he's talking about.
Don’t worry, proper vlog on this stall coming soon. This is just something extra
Agreed. Don't like these silent videos , there is no value add or personality and a waste of time