Xiang Xiang Traditional Minced Pork Noodles – Rich, Collagen-Based Soup Bak Chor Mee With Sweet Intestines in Boon Keng!

If you’re a fan of Bedok-style bak chor mee, Xiang Xiang Traditional Minced Pork Noodles is definitely not one place to skip out on! Not only will you be able to savour the old-school flavours of a collagen-rich broth, you’ll also be able to find interesting inclusions such as sweet intestines(not a common find at local bak chor mee stalls), as well as hum (cockles) to go with your noodles. 

Located within a coffee shop at 5 Upper Boon Keng Road, the stall is helmed by Leon and has been up and running for six months. The menu is built upon his love for pork, and inspired by his time in Thailand when he would frequent the street markets there. He wanted to share that same love with customers by offering a variety of different cuts of pork that will appeal to many. 

Another thing Leon is especially proud of is the broth used in the soupy bak chor mee, which is made up of a collagen base flavoured with garlic and contains no MSG. 

You can opt for Minced Pork Noodle Soup ($4/5/6), Pork Belly Noodle Soup ($5/6/7) or Sweet Intestine Soup ($5/6/7) which are also available in dry versions. There’s even an additional Braised Mushroom Dry Noodle ($4/5/6). A la carte dishes include Handmade Meatball Soup ($3/4), Braised Pork Skin ($3/4) and even Cockles ($10). 

The stall actually offers another variation of the broth for those who aren’t fans of garlic, so if you fancy an onion-based soup instead, just let them know!

I decided to go all in with my soup bak chor mee and had every single one of their ingredients piled in. The aromatic whiff from the broth was enough to whet my appetite and sure enough, it didn’t disappoint. The fragrant and flavourful soup was delicious, and even more so when slurped up with the springy noodles. 

One of my favourite ingredients in the bowl, that was loaded with all sorts of goodies, was the handmade meatballs that were well-seasoned with a bit of added textural contrast from the incorporation of minced carrots and radish. While I had no problems going for the handmade meatballs on their own, dipping them into the spicy Thai chilli definitely elevated them. 

Sweet intestines with bak chor mee is quite the find in Singapore and Xiang Xiang Traditional Minced Pork Noodles executed theirs well. The sweet intestines were cleaned well and stuffed to the brim with a powdery filling. The pork belly was on the chunkier side and had quite a strong distinctive taste of pork, which was abated by the heat of the chilli. 

The Braised Mushroom Dry Noodle sees al dente noods tossed in a flavourful, lardy sauce that was definitely spicy enough. It’ll be hard to choose between the soup and dry options, to be honest. The large and juicy braised mushrooms made for a good pairing with the noodles. 

Don’t skip out on the Teochew-style cockles! Doused in a sweet and spicy dark sauce, the fresh, meaty cockles were well-cleaned and fantastically plump with a gush of brininess oozing out when you bite into them. 

Xiang Xiang Traditional Minced Pork Noodles definitely has their Bedok-style and regular bak chor mee down pat, and their cockles and different pork-centric toppings are great accompaniments. There’s a high chance you’ll see me back there again if I’m in the neighbourhood!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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