While I’m not pleased that my favourite bak chor mee is overly crowded with their crowning of Michelin star which resulted in influx of people queuing and adding to my average waiting time, their standards are remarkably consistent. Right amount of sauces and noodles cooked Al dente is a given, their underrated ingredient to me is the pork liver. The right doneness of pork liver is amazing as it is one of the most overlooked ingredient that hawkers will typically overcook it.

The son took over from his dad and this stall has been running for over 80 years. His son is the only who cooks (try not to get from the takeaway stall as it is a different cook) and the result is for all to taste.

Note: Do note that this popular bak chor mee stall is not to be confused with Tai Wah Pork Noodles chain as this is their only stall.

Ref: https://mothership.sg/2021/10/hill-street-tai-hwa-pork-noodle-newspaper-ad/

Hill Street Tai Hwa = Michelin Star (Crawford Lane)
Tai Wah = Michelin Bib Gourmand (multiple stalls)