466 Crawford Lane
#01-12 Tai Hwa Eating House
Singapore 190466
Sunday:
09:30am - 09:00pm
Enjoy dining without burning a hole in your pocket, no membership required
Once a hawker has mastered a dish, they donβt really need to sell anything else. Every customer can be seen devouring a bowl of πππ ππππ πππ ($π/ππ/ππ/ππ).
I initially thought it was quite pricey, but portions are generoussssπββοΈ The pork liver is also the softest and least pungent I've ever had. Would prefer the chilli to be spicier but I can see why this earned 1 Michelin star!π
Venturing into the world of Michelin-starred noodles, and yes, this is the famous one from Crawford. Slurp into a bowl filled with al dente thin yellow noodles, generously topped with chunky minced pork, succulent sliced pork, pork liver, a tad hard crunchy dried sole fish, two bouncy meatballs, two wantons, and a sprinkle of chopped spring onions.
While the noodles are cooked fresh, it seems the ingredients had their prep time earlier. The sauce boasts a well-balanced mixture, heavy on vinegar, with hints of lard oil and chilli heat for that extra kick. The noodles soak up the sauce nicely, though they didn't quite reach the lip-smacking level.
As for the soup, it was rich in meaty goodness, with a touch of umami from the seaweed addition, it's definitely a standout. I think it will taste better in soup than the dry version.
Honestly, I'm not sure if it's worth enduring an epic queue for this bowl. If you're in a rush, head to their branch at the other end of the same coffeeshop for a quicker fix.
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π©Hill Street Tai Hwa Pork Noodle, Crawford Lane, 466 Crawford Ln, 01-12, Singapore 190466
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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 itβs worth the price. To me, this is the gold standard that is reserved for special days like this.
β’β’β’β’β’β’β’β’β’β’β’β’β’β’β’β’β’β’β’β’
π½οΈ Hill Street Tai Hwa Pork Noodle
π 466 Crawford Lane, Unit 01-12, Singapore 190466
While Iβm 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 wonβt be paying them a visit anytime soon.
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