• Several possible origins of this dish have been postulated. One belief is that it originated from Chaozhou (Teochew), 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.

• In Singapore and Malaysia, traditional bak chor mee consists of noodles topped with a variety of ingredients, such as braised mushrooms, minced pork, pork liver, pork balls, fish cakes, fishballs and fish dumplings, as well as deep fried pork lard, which is a must-have. 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. (Lianhe Zaobao, 29/12/2018) 

肉碎面 (Malaysia)

In Singapore, the noodles used in this dish are usually mee pok (flat noodles) or mee kia (thin noodles).