Minced meat noodle, more commonly known as bak chor mee, is one of Singapore’s most notable comfort food. It is a versatile dish, given that it can be consumed at any time of the day.
Quan Ji Bak Chor Mee is only a month old, but it has been gaining popularity amidst the residents of Ang Mo Kio. This stall is run by Chun Siang, a fresh graduate from NTU and Ivan, who took a year off from university to start this business.
The bak chor mee business originated from the original stall located in the heart of Bedok Interchange. Started in 1965, it was run by Ivan’s wife’s grandfather. Ivan (on the extreme left) decided to learn the recipes after seeing how his grandfather-in-law was getting older.
Although the Bedok stall still stands, he decided to open another on his own with Chun Siang (middle), who he met in school.
Chun Siang, who just graduated from NTU, was an engineering student. From engineering to running his own kitchen, this change was an unexpected decision. “I did not want to restrict myself to an office job, or an 8 to 5 job. I could do that anytime. But let’s say 10