Hill Street Tai Hwa Pork Noodle

You decide. Fans of One Michelin Star, Hill Street Tai Hwa Pork Noodle will swear by the al dente noodles coated with the intense black vinegar for the dry version while slurping the deep umami pork broth. At $6, $8 or $10, this is not a cheap bowl of bak chor mee but for the quality and flavour you are getting, I will say it’s worth the price. To me, this is the gold standard that is reserved for special days like this.
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🍽️ Hill Street Tai Hwa Pork Noodle
📍 466 Crawford Lane, Unit 01-12, Singapore 190466

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)

This is a delayed post but I felt there was nothing special about the food that warrant such a long queue? I WhatsApp the number to order for delivery but there was no reply so I went down on a friday afternoon to place my orders - line moved pretty fast as I was 4th in line when I got there at 11ish? Though, my experience may not be the most accurate since I took away my food, it should probably taste better if I eat there? Nevertheless, I won’t be paying them a visit anytime soon.

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This 1-Michelin starred stall attracts queues of up to 1 hour, but we managed to get lucky with a wait of only 15 minutes.
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Recognised as the 1st to combine black vinegar, sambal chili, light soy sauce, noodles, and pork, creating the now-iconic bak chor mee; they've been delighting folks since being founded by Tang Joon Teo in 1932.
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Their gravy has a well balanced yet piquant sour savoury salty spicy flavour, while the mee kia / long thin egg noodles has a springy chew to texture.
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The clear soup has a lovely sweet savoury flavour, with a light vegetal earthy note from the seaweed.
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Love the freshness of the tender pork and the crisp fried flat fish.
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Bak Chor Mee
Hill Street Tai Hwa Pork Noodle
@ 466 Crawford Lane #01-12
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More details:
https://ivanteh-runningman.blogspot.com/2021/12/best-of-singapore-hawkers-bak-chor-mee.html

Had the one michellin star minced meat noodle ($6). The fresh fish is unique. However, I find that the noodle is al denta which is not my type for bcm and unnecessary amount of vinegar.

It's my own opinion and does not mean is a bad dish