REVIEW: Good Bak Chor mee in Singapore: No. 25 Minced Meat Noodle 廿五肉脞面 in Bukit Merah Singapore

Have you ever craved a comforting bowl of noodles with a touch of Japanese flair? If so, No. 25 Minced Meat Noodle 廿五肉脞面 has been on my list of places I've been wanting to try for a while. This hidden gem offers minced meat noodles that may seem ordinary at first glance, but they come with a delightful Japanese twist that sets them apart from the rest.

Address: Block 161 Bukit Merah Central #01-3749 Singapore 150161

Opening Hours: 10am - 2pm

Closed on Sunday

I decided to go with their Signature Minced Meat Noodle, which I ordered with a mix of kway teow, yellow noodles, and mee tai mak. 

The star of the show, without a doubt, was the broth. While it may not have been overflowing with ingredients, it made up for it with its thickness and an explosion of flavors. One can't help but wonder how this level of cloudiness and richness is achieved. The answer lies in the painstaking process of simmering the broth for hours, allowing the flavors to meld and intensify.

What elevates this broth to an extraordinary level are the carefully selected components within. It includes components such as pork liver, small morsels of fish maw, substantial chunks of pork, and handcrafted fish dumplings.

One of the secrets behind the broth's robust umami taste is the inclusion of dried sole fish. This unexpected ingredient adds a depth of flavor that's reminiscent of Japanese cuisine. It infuses the broth with a distinct umami quality that elevates the entire dish.

What's even more surprising is that the umami essence doesn't stop at the broth. It extends to the noodles themselves. The noodles, I suspect, are coated in the same flavorful broth-based sauce, resulting in a delightful umami infusion with each bite.

Apart from the flavorful broth, the noodles themselves are a testament to No. 25's culinary expertise. They were perfectly cooked, retaining just the right amount of bite. The sauce that enveloped them was a harmonious blend of the broth's essence, vinegar for a touch of tanginess, soy sauce for depth, and lard for an indulgent richness. This combination resulted in a symphony of savory flavors that left me craving for more.