Fu Gui Bak Chor Mee - 4A Jln Batu

Generous portion and friendly owner

One of my favourite stalls in the Jalan Batu Hawker Centre. Young friendly stall owner, stall is clean and food is delicious. Portions are generous too!

Very worth it. $3 and packed with ingredients. Especially love the use of crispy anchovies.. the chilli was very shiok too. One man operation. Boss very friendly. A very underrated stall.

Mar 2019. Simple outfit with only 1 man operating. Honest and courteous young man. At $3, the presentation was eye catching. The top was covered with sides and garnishes: 6 fish balls, minced meat, bean sprout, spring onions, ikan bilis etc. I couldn't even see my mee pok. The fish balls were not the super starchy kind, passable. The chilli was simply shiok.

Chance upon this stall while having my breakfast at this hawker centre. Basically this is one man operation stall. Food is pretty affordable, starts from SGD$2.50 onwards. Had their bak chor mee which was the signature of the stall. For SGD$3, the portion was really generous. The bowl of bak chor mee comes with fishcake, fishball and minced meat. Noodle was nicely cooked, ketchup is added for the sauce. Pork lard was nicely done, it was crispy and tasted fresh.

Singapore has more than a fair share of famous hawker stalls. Emblazoned with a Michelin Star, multiple award decals etc. they appear on nearly every tourist’s must-visit lists and command a neverending queue. As good or very good as most of their dishes are, I do think it’s important to venture beyond and give other stalls a try. Exploring is a gamble but once in a while, you can unearth gems like I did with #fuguimincedmeatnoodle at Jalan Batu Hawker Centre. I wouldn’t say it is fantastic but the noodles by this young hawker are above average. Been quite a frequent customer after discovering the stall some time back. Besides his great attitude and energy, I like his Dry Mee Sua and Dry Mee Tai Mak which come with minced pork, fishballs, crispy ikan bilis and crunchy cubes of fresh pork lard. I alternate between the two and my standard order for them is “white” - that is, without sambal (prefer to get the kick of heat from throwing in sliced chilli padi) and with extra beansprouts and minced meat. As for black vinegar, well, it depends on my mood that day ?