Since being established by Yap Eng Lam (Ah Lam) in 1975, they've been innovating with rice and noodle dishes. The salt-baked chicken here is delicious, but since you're already here, they also serve a tasty bowl of bak chor mee.
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This is the atas premium option, with top shell abalone. They once used whole abalone, but few would pay $100 for a simple meal, hence the switch to a more wallet-friendly option.
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The other unique feature is the omission of black vinegar from the gravy, and options to add battered scallops or soft boiled onsen egg.
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They're generous with the minced pork and pork slices, and the overall bowl has satisfying meaty savoury sweet spicy flavour.
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Bak Chor Mee
Lam's Noodle House
@ 35 Teck Chye Terrace
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More details:
https://ivanteh-runningman.blogspot.com/2021/12/best-of-singapore-hawkers-bak-chor-mee.html