This database contains a collection of Mandarin terms which have cultural, historical or sentimental value unique to Singapore. These terms may be used by Singaporeans in the past or at present. Some of the terms are read in print while others are used in our everyday conversations.
Food / Plants
A type of noodle dish commonly found in Singapore, which contains minced or ground meat.
It is believed that there are several possible origins of bak chor mee. One belief is that it is a delicacy that originated from Chaozhou, China. Another belief is that the dish was created by the Teochews living in Singapore and Malaysia.
The word “脞”（chor）means “ground or minced” in the Teochew dialect, with “肉脞”（bak chor）referring to ground or minced meat. Hence, it is clear from the name alone that the dish is closely associated with the Teochews and their dialect.
In Singapore and Malaysia, traditional bak chor mee consists of numerous toppings such as braised mushrooms, minced meat, pork liver, pork meatballs, fish cakes, fish balls, fish dumplings, as well as deep fried pork lard, which is a must have item. These ingredients all come together to create a dish that is not only visually appealing but tastes and smells delicious as well.
Bak chor mee can be considered an iconic Singaporean hawker dish. Although it is called “Teochew” bak chor mee, the dish has never been seen in Chaoshan, Mainland China.
Click here to view references for bak chor mee
xīn jiā pō sī lìng
méi guī lù jiā nǎi
mǎ lái dòu fǔ shā lā