This bowl of bak chor mee really lives up to its one Michelin star title. I ordered the $10 bowl, which according to my colleague, has more ingredients as compared to the basic $6 bowl. Plus, I queued up rather long (understatement, read till the end) and so had to make my wait worthwhile.
The pork liver was excellently handled. See the reddish liver in my picture? I was told the chef would cook the liver on the spot when you order the $10 bowl. Maximum freshness, maximum attention.
The other unique aspect about Tai Hwa is their fried sole fish! Super crunchy and addictive. Request for extra pieces; you won’t be disappointed.
If you like vinegar heavy bak chor mee, you’ll love Tai Hwa. This doesn’t mean that any bak chor mee with lots of vinegar is good okay. Tai Hwa’s vinegar is special. So special that there are customers who request for separate bowls of vinegar just so they can add freely without being judged. Or maybe they want to sip the vinegar on the side (which was what my colleague did and she swears by it!). Hmm.
If you do decide to head down, however, be prepared to wait. Or maybe take a half day leave, because the queue is no joke.
I went there on a rainy Friday noon for lunch. Started queuing at 11am. Got my colleague to find a table first but was advised by the coffee uncle that I didn’t have to because from where I was standing, it would be about 2 hours before I could get a bowl.
He was wrong. So wrong. I queued for 3 hours. 3 whole hours. Thankfully it was raining otherwise I would have been so whiny about the heat.
Hill Street Tai Hwa Pork Noodles 大华猪肉粿条面
466 Crawford Lane, #01-12, S(190465)
+65 6292 7477
Mondays to Sundays – 930am to 9pm
Closed on 1st and 3rd Mondays of the month
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