Bedok North Minced Pork Noodles - 51 Old Airport Rd

extremely friendly aunties cooking and baoing the wanton. Both soup and dry version taste fantastic and you can even ask for more greens ! don't miss it

The best kway teow tng I have ever had in Singapore. The dumplings contain bits of crispy fried pork lard and there is a generous amount of minced pork that makes the soup really sweet and savoury. The finely cut chilli padi is fresh and super spicy. In addition, the lady tops it up regularly unlike most stalls. The lady boss' attitude is tip-top. She has a sweet, resounding but sharp voice and is friendly, patient and kind.

Love love love this wonton soup place. Flavorful soup and nice chewy noodles. Wontons are made to order, really yummy!

Had soup mee kia. Enthusiastic and friendly service. Broth was similar to bedok 85 style. Noodles firm to bite in a good way. Dumplings were large and complemented the dish well.

Famous Bedok Bak Chor Mee (Minced pork noodles). Dry or soup? Soup is definitely what you should go for!

The noodle soup is popular with most customers as the stock is simple, tasty & flavourful. The fried garlic ganish gives an additional depth to the soup.

For those craving bedok style minced meat soup noodles, this one does it decently: just less minced meat and less thick broth. The star is the wantons, very rich in pork and teepo.

Stall only accepts cash. There’s always a constant stream of 5-pax in queue, which is approximately 15min. Compared to the other bedok85 variants, ingredients aside, the flavours were disappointing. Will recommend heading further up to Euons BCM / Bedok85 for your fix. Noodle, soup (6/10) The small portion $3, comes with 3 dumpings. These dumplings are the only saving grace of this dish — comprising of a thin wrapper, hugging savoury, fatty ground pork mixed with sole fish (tipoh). Soup comes with some minced meat, and topped with fried garlic. Noodles are starchy, and slightly springy. My biggest complain is that the soup does not homogenise well, even after mixing it thoroughly. There are two distinct parts: (1) The thin, top layer of garlic oil which is strong robust and garlicky, and (2) a mild noodley alkaline soup, containing hints of porky sweetness. Once you forget to stir, the whole broth just flops. It’s either watered down garlic soup, or lacklustre yellow noodle soup.