• 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.  

肉碎面 (Malaysia)

• In Singapore, mee pok (a type of flat noodle) or mee kia (a kind of thin noodle) is often used to make bak chor mee.