Macpherson Minced Meat Noodles @ Tai Thong Crescent - Stall Opened by Famous Bak Chor Mee Stall's Apprentice

The legendary Macpherson Minced Meat Noodles, helmed by Uncle Yap and renowned for its iconic flavours, has traversed several locations over the years. Today, its legacy lives on at Tai Seng, while his apprentice, Ho Qiu Yong, carries the torch at a stall in Tai Thong Crescent. Fondly reminiscing about my last visit to Uncle Yap's stall in 2020 at Marsiling Mall Food Centre, I was eager to stop by this latest outlet to see how the tradition thrives under his apprentice's stewardship.

Despite the weekend lunchtime rush, the queue was surprisingly manageable. I waited around 10–15 minutes before placing my order. Opting for two dishes, the Bak Chor Mee Dry and the Kway Teow Soup, I was eager to see how the apprentice had carried on Uncle Yap's renowned flavours.

Bak Chor Mee Dry 4.2/5

The Bak Chor Mee Dry came with all the quintessential components: minced pork, pork slices, pig's liver, fish cakes, and braised mushrooms. Tossed in a vinegary, savoury sauce, the noodles were cooked to a perfect bite, providing a delightful slurp with every bite. The braised mushrooms were rich and tender, soaking up the sauce's umami flavours, while the pig's liver was cooked just right — silky with a slight chew. Overall, it's a nostalgic rendition of Bak Chor Mee that satisfies without overwhelming, proving that the apprentice has done justice to Uncle Yap's recipe.

Kway Teow Soup 4.5/5

The standout of my visit, however, was the Kway Teow Soup. I initially ordered it impulsively after seeing another customer's bowl — it looked too tempting to resist — and it turned out to be the meal's highlight. The broth was a revelation, boasting a sweetness with a robust depth of flavour. A piece of pig's trotter was included in the dish, lending a rich, gelatinous texture to the soup that likely contributed to its full-bodied taste. The silky-smooth kway teow paired perfectly with the comforting, flavourful broth, making it an underrated gem on the menu.

The Tai Chong Crescent outlet of Macpherson Minced Meat Noodles offers a worthy continuation of Uncle Yap's iconic legacy. While the Bak Chor Mee Dry hits all the right nostalgic notes, the Kway Teow Soup steals the show with its flavourful, hearty broth. For fans of traditional hawker delights, this is a stall worth queuing for. Whether you're craving a bowl of vinegary noodles or looking to try something different, like the Kway Teow Soup, you'll leave with a satisfied stomach and a taste of authentic craftsmanship.


Macpherson Minced Meat Noodles
Yong Xin Coffee Shop
47 Tai Thong Crescent
Singapore 347867
Tel: +65 9152 4414
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Nearest MRT: Potong Pasir (NE Line)

Opening Hours:
Mon, Thu-Sun: 630am - 130pm
(Closed on Tue)

Direction:
Alight at Potong Pasir MRT station. Take Exit B. Walk straight down Upper Serangoon Road to Tai Thong Crescent. Turn left onto Tai Thong Crescent. Walk down Tai Thong Crescent. Walk to the end of Tai Thong Crescent. Walk to destination. Journey time about 6 minutes. [Map]

Mustard Seed Pop Up @ Potong Pasir - Kaiseki Style Private Dining That Is Worthy For The Long Waiting List

Lately I have been checking out a number of private dining places such as Lucky House and Fat Fuku with my foodie friends. We are lucky to score a table at Mustard Seed Pop Up in August because a group cancelled their booking. Currently Mustard Seed is already booked out for the year. The private kitchen is helmed by Chef Ming Kiat who has worked and learned his craft at Goto and Candlenut. He left Singapore to work as a chef at the Singapore High Commission in Australia before returning home to start Mustard Seed.

Watercress Chawanmushi 4.2/5

We were given a glimpse of Chef Ming Kiat's culinary philosophy starting from the first dish, using local ingredients to create Japanese Kaiseki style dishes. Instead of dashi, he cleverly uses watercress broth to make the smooth and silky Watercress Chawanmushi. In it, there are also mushroom, tender chicken cubes and junsai (a kind of perennial water plant that grows in shallow ponds and swamps).

Fried Frog Legs Hakka Style 4.8/5

The aroma of the Fried Frog Legs already makes me drool even before they are served. The lightly  battered frog legs are inspired from the local Har Cheong Gai. The fermented shrimp paste works beautifully with the tender frog leg meat. Squeeze a bit of the calamansi to liven the whole flavour.

Milk Bun 4.5/5

Grouper in White Curry 4.2/5

Next we have Grouper in Japanese White Curry with Milk Bun. The highlight is the soft and fluffy milk bun. It is so good that we asked for more. Unfortunately there was no extra. I was hoping for more bread to wipe up the delicious white curry.

Yong Tau Foo, Oden 4.8/5

Another favourite dish of mine is the Japanese twist of Oden, Yong Tau Foo style. The broth is made from boiling ikan bilis and yellow bean. In the bowl of light and refreshing soup, you can find radish, homemade ngoh hiang, eggplant with cuttlefish paste and tofu.

Pork Belly with Local Condiments 4.5/5

After the bowl of comforting oden, we are served Pork Belly with Local Condiments. The local condiments are homemade cincalok, achar and sambal chilli ikan bilis. This is to pair with the braised pork belly and have it together with the vegetable, like a wrap.

Duck Meatball Curry

Wrapping up our savoury dishes is the Duck Meatball Curry. The duck meatball is made from a mix of breast and thigh meat. Water chestnut is also added for the additional crunch. The tasty red curry which is mildly spiced, complements the duck meatball excellently, as well as the Koshihikon Rice.

Guava, Cucumber and Yuzu Sorbet 4.5/5

Before moving to dessert, we had the refreshing Guava, Cucumber and Yuzu Sorbet for palate cleanser.

Pulut Hitam with Sake Lees Ice Cream 4/5

Even for our dessert, Pulut Hitam with Sake Lees Ice Cream incorporates both local and Japanese influences. The sake lees ice cream is a fermented curd from the remnants of sake making. The sweetness of the sake lees ice cream replaces the vanilla ice cream or coconut milk that is usually used in the traditional dessert.

I understand Mustard Seed is fully booked until end of the year already. Do check out his website if you are planning to make a booking. Good luck in making a reservation.


Mustard Seed Pop Up
Blk 121 Potong Pasir Ave 1
Singapore 350121
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Website
Nearest MRT: Potong Pasir (NE Line)

The Beef Station @ The Venue Shoppes - New Beef Noodle Place In Potong Pasir

For some reason, the Original Orchard Emerald Beef Noodles which opened at The Venue Shoppes has changed its name to The Beef Station. It left me a bit confused but one thing for sure, they are not associated with each other. I have verified my suspicious with the franchisor but we will leave thing as it is for now.

Mix Beef Noodle Soup 3.8/5

During my visit in the late afternoon on a weekend, the place is crowded. Ordering here is the fast food style. You place your order with the cashier and made payment. The cashier will give you a buzzer, and when food is ready, you collect your order from the collection point.

I tried the Mix Beef Noodles Soup ($9) which comes with slice beef, tendon, tripe and beef balls. The portion is quite generous as you can see from the photo. Customers can also choice from the 4 different type of noodles - Thick Beehoon, Yellow Noodle, Thin Egg Noodle or Kway Tiao. While the soup was sweet, I felt that it lacked depth in it. The chilli sauce on the hand it pretty good, it has that spiciness and tang which go well with ingredients.

Hainanese Beef Noodle 3.8/5

The Hainanese Beef Noodle ($7) is pretty decent too. Drenched in a dark and gooey gravy, it once again comes with generous slices of beef. For me the dry version fares better than the soup version. However I think it can be better. I have tried other places whereby salted vegetable and peanuts are added, which I thought helps to elevate the whole appreciate of the bowl of noodles.

Besides the traditional beef noodle dishes, the restaurant also offers other noodle dishes such as beef brisket hor fun, spicy mala beef noodle, fish beehoon soup, curry mix beef noodle and nyonya laksa. On weekend there are even special such as the crayfish laksa and oxtail stew with rice.


The Beef Station
The Venue, Shoppes
2 Tai Thong Crescent
#01-05
Singapore 347836
Tel: +65 63849149
Facebook
Nearest MRT: Potong Pasir (NE Line)

Opening Hours:
Tue-Sun: 11am - 930pm

Direction:
1) Alight at Potong Pasir MRT station. Take Exit B. Walk down Upper Serangoon Road towards Tai Thong Crescent. Walk to The Venue. Walk to the other end of the building facing Macpherson Road. Walk to destination. Journey time about 6 minutes. [Map]