The limited edition squid ink bak chor mee was so yummy. The jet-black mee pok was springy and had a good bite. Coated with the squid ink, the noodles had a briny yet clean seafood taste. Mixing in the onsen egg and tobiko brought out the umami flavours to the max. The tangy vinegar cuts through the rich and savoury flavours. Do request for extra extra chilli for the spicy kick. The set is quite a steal. It came with lots of clams, medium sized fresh prawns, sliced pork, pork liver and heaps of minced pork submerged in the tasty pork broth that had a tinge of sweetness from the seafood. One tip is to take out the seafood to prevent them from being overcooked in the hot soup. Must try the fried sotong and do get the spicy option. The sotong was tender while the batter remained crunchy even after we left it for a while. The lemon mayo dip was a good touch but the fried sotong tasted as good on its own. The crunchy and savory batter somehow reminded us of the muruku snack.

Have tried this stall at least 3 times. I'm always impressed by the noodle quality. The vinegar, the spice, the springy noodle texture, it really is one the best bcm I've tried. We also ordered the platter of all the side dishes. It is nice fried food to go with the noodle. I must emphasize that bcm must really eat ok the spot. I bought take away before and it confirm doesn't taste as nice.

It had been years since I last ventured to the Upper Thomson area. I was introduced to this place by a friend and decided to make a weekend food trip there. Conveniently, it is located just a stone’s throw from Upper Thomson MRT station. Thankfully, there was no queue during my visit. I ordered the Mini Wok Noodles with mee tai mak as my choice of noodles. The food was served relatively quickly. As expected, the broth was flavourful and the ingredients tasted fresh. While nothing particularly stood out, it was still a pleasant and fairly standard dining experience. That said, given the distance from my home, I may not be returning anytime soon.

Been here many times and it never disappoints! The laksa is my favourite!! The gravy is rich and fragrant, and you can tell it’s freshly prepared. Love that they offer fresh cockles as an add-on too 👍🏻 Their Fuzhou fishballs are super bouncy and not starchy at all. You can really taste the fresh fish. 🌟 Big plus point: they are open 24 hours, which makes it perfect for late-night cravings. Definitely a place I’ll keep coming back to!

Ming Fa Fishball Noodles – Upper Thomson Road A well-known spot famous for their bak chor mee, and it definitely lives up to its reputation. I went for the mee pok (flat, thicker noodles), while they also offer mee kia (thin noodles), it really comes down to personal preference for noodle texture. The highlight here is the texture of the ingredients. The fish balls and meat balls are wonderfully springy and bouncy, showing good quality and freshness. The fish cake side dish is also very well done - firm, flavourful, and a great addition to the meal. Another plus point - they are open 24 hours, so no one goes hungry no matter what time the craving hits. A reliable place for a satisfying bowl of fishball noodles, especially if you enjoy good noodle texture and that classic, comforting bak chor mee style. Definitely worth a visit when you’re in the Upper Thomson area.