Liang Haus Noodle Bar – Delicious Wanton Mee & Bak Chor Mee in Bedok

Spoiler alert: it’s not from Bedok 85.

We chanced upon Liang Haus Noodle Bar in Bedok Marketplace. The stall spans across a wide space that’s usually occupied by 2 different stalls. While the stall looked new, I felt like I’ve seen this stall somewhere before. Chef-owner, Richard, then shared that they used to occupy a smaller stall in the corner, just a few units away.

With the new addition, Bak Chor Mee Soup, to the menu, Richard needed more space to fit another cooking station — wanton noodles and BCM share different soup bases and have to be cooked separately.

I ordered the Famous Wanton Mee ($4), Favourite Minced Meat Noodles ($4), Signature Chicken Feet Noodles ($4) and a side of Fried Wanton ($3).

Heads-up! The Famous Wanton Mee ($4) is pretty spicy if you ask for chilli in your noodles. The combination of heat and springy noodles made me go through the noodles really quickly.

My wanton mee came with 2 fried wantons, and 3 wantons in the soup. I liked that I got both versions of the wantons when stalls usually only give you one or the other. The fried wantons were crispy and had a substantial filling.

Mayonnaise makes everything better.

The homemade char siew was enjoyable as well. The meat was obviously well-marinated and still considerably tender.

I did not expect the chicken feet from the Signature Chicken Feet Noodles ($4) to be so big. Some people do not take chicken feet, but for those who do, you’ll fully appreciate the thick gelatinous meat that just slides off the bone with ease. The unassuming chicken feet, which were spicy and had a strong mushroom flavour, left a deep impression.

Time for the the headliner, Bak Chor Mee ($4). Not to be confused with the usual dry version, this soup version is similar to the popular ones in Bedok area. The sweet flavour of pork was so rich! The soup was made by boiling pork bones amongst many other ingredients, and had no MSG.

Slurping the noodles with the soup reminded me of ramen. If you can, eat fast! The noodles do get “fat” quite quickly in the broth.

Good food always gets me curious, so I asked Richard about the dish. He divulged that it was actually his father’s wish to sell this noodle dish. Richard’s father believed that this dish will be a popular hit as it is rare these days. Richard, however, didn’t have anyone to learn the recipe from. He had to tap on his memory of the taste of a BCM he had from a Chai Chee market growing up. I listened as he enthusiastically told me the stories about that certain hawker stall.

The BCM has been sold at Liang Haus Noodle Bar for no more than 3 months, and I expect it to improve as operations get smoother and the recipe gets refined. I’m honestly excited for my return visit to Liang Haus Noodle Bar and my next bowl of soupy Bak Chor Mee.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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