Lor Mee, Bak Chor Mee, Pig Soup, Fishballs and Minced Pork Noodles. Singapore Street Food

-Tiong Bahru Lor Mee is the most popular hawker food around Singapore. Each bowl of lor mee is crowned with homemade ngoh hiang, lor bak, braised egg, fish cake, fried fish and fried dumplings and drowned with its special gravy. People are willing to go on queue just to have a bowl of lor mee. -Chai Chee Noodle Village Bak Chor Mee, which translates to minced meat noodles, is a Singaporean noodle dish popularly sold as street food in hawker centers and food courts. The noodles are tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. Bak chor mee can be categorised into two variants, dry and soup version. Most dry versions come with slices of stewed mushroom, minced pork, slices of lean pork and sometimes, fried ikan bilis, atop noodles tossed in a punchy chilli-vinegar sauce, while soup versions are lauded for the depth of pork flavour in its broth. -Juan Ji Fishball Noodle serves Singaporean and Chinese cuisine. They offer Fishball Mee Hoon Soup, Fishball Noodles and more -Koh Brother Pig's Organ Soup has a long history of serving pig offal soup since the 1950s. The stall serves pork balls, lean pork slices and the various intestines. All the organs e.g. pig liver, belly, lean meat are tender and cooked to the right texture. The broth is always the soul of a good pig organ soup, freshly brewed daily from pig bones and mustard vegetables; the soup comes with the natural sweetness from the pig bones and a tinge of saltiness from the mustard vegetables. Another popular dish is the glutinous rice with stuffed chestnuts wrapped in the pig intestine. Tiong Bahru Market & Food Centre - 30 Seng Poh Road, Singapore 168898