Fans of the now-defunct 58 Minced Meat Noodle will be pleased to know that a new stall has stepped in to fill the void left by the beloved eatery’s closure early last year.
Located just a few stalls down from the original spot, this newcomer has already been drawing long queues, with its take on the signature Bak Chor Mee Soup, a style deeply associated with the old Chai Chee market.
Journeyed a full circle back at Chai Chee
The man behind the stall is Richard Koh, 48. He grew up eating Bak Chor Mee at the original stall in Chai Chee market. Determined to recreate the nostalgic flavours he remembered, he set up his own stall at The Bedok Marketplace six years ago. He later moved to Amoy Food Centre just before the COVID-19 pandemic, but was forced to close.
When 58 Minced Meat Noodle shuttered, he reopened in a coffeeshop along Upper Changi Road. There were no stalls available at the food centre at the time. Last year, he finally secured a spot in the food centre, bringing his journey a full circle!
I stumbled upon Old Chai Chee Minced Meat Noodles while searching for a meal at the food centre. Initially, the long queue made me hesitate. But after browsing the stalls and finding nothing else particularly enticing, I decided it was better to wait than to risk wasting my appetite on something less satisfying.
And I’m so glad I did. The queue moved surprisingly fast, and within 15 minutes, I had a steaming bowl of dumpling soup in hand. For just $5, I was rewarded with seven plump dumplings swimming in a rich, pork-infused broth.
How does it compare?
If you were a fan of 58 Minced Meat Noodles, you’re probably wondering how this new stall compares.
Well, I really enjoyed the soup—it was packed with flavor and loaded with minced pork. That said, I did find the use of Chinese celery slightly overpowering. The dumplings, however, were excellent. The minced pork filling was well-seasoned with fried sole fish powder, and the meat-to-skin ratio was just right.
I recall noting that the dumplings at the old 58 Minced Meat Noodles had a bit more skin than meat. So this is definitely an improvement. Overall, this is now my go-to spot for a comforting bowl of dumpling soup. 4.5/5.
One small caveat—I wasn’t a frequent customer at the old stall. According to a fellow diner in the queue, who was a regular at both stalls, he still prefers the original. I suppose you’ll have to try it for yourself and decide. Either way, I can confidently say that a visit here will be well worth your time and calories!
It’s all in that thick slurry!
The preparation of each bowl of soup is quite unique.
Instead of using the usual minced pork, the base starts as a semi-liquid slurry. The flavour base comes from a thick, chunky paste made from a blend of ingredients that Richard prefers to keep a secret. Over the years, he has meticulously refined his recipe, developing this unique method to ensure consistency in every bowl.
One well-known secret is the use of an industrial mixer to process the pork mince. It is a technique reminiscent of what was done at the old stall.
This step is key to achieving a soup where the minced pork remains tender, fluffy, and evenly dispersed throughout. The secret lies in emulsifying the fats and enhancing the meat’s ability to retain moisture, through a combination of salt and mechanical kneading. What results is a soup that has a rounded mouthfeel that is rich and oh so satisfying!
Conclusion
If you’re craving a satisfying bowl of dumpling soup, this stall is worth the trip. Yes, even if you are living on the other side of the island!
The rich, flavourful broth, saturated with minced pork, and dumplings packed with fragrant sole fish powder make for a super satisfying meal. While some longtime fans of 58 Minced Meat Noodles may still prefer the original, this new stall can easily holds it own.
Well worth you time and calories! 4.5/5
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