Ding Ji is a household brand name in Singapore, with chain stalls located in coffee shops island wide. Ding Ji specialises in Teochew-style noodle dishes; cooked to order with the customer’s choice of noodles, condiments and other toppings. Popular variations include bak chor mee (noodles with minced pork and mushrooms) and fishball noodles, typically cooked with flat or thin yellow egg noodles (colloquially referred to as mee pok and mee kia). For heavier palettes, Ding Ji is well-known for its immensely popular fish maw soup and laksa.