Tag Archives: one star

Tai Hwa Bak Chor Mee, Crawford Lane


$10 version.

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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Tsuta Singapore, Pacific Plaza

Go when there’s a slight queue.

Am not sure a 1.5 hour wait is worth it for Tsuta, a one Michelin star ramen. I was there on a rainy Saturday night at 8pm and still the queue was snaking! The wet conditions outside really made me yearn for the hot bowl of ramen that everyone was talking about, but alas! When I finally reached the entrance, there was more queuing to be done inside (as above). Bummed.

Counter where you key in your orders and pay, McDonalds style. It’s a very Jap thing to do and quite prevalent in Japan – Minimise awkward conversations while automating the whole process.

One chef to set the noodles, one to lay out the sliced char siew pieces, one to put the garnishes. 

Truffle Shoyu Ramen ($16.80 with egg). Comes with one slice of char siew. The bigger portion comes with four slices and cost $22.80 with egg. I heard that the Shoyu version is stronger tasting than the Shio version.

I think truffle instantly makes anything taste awesome. Fries, pizza, edamame, ramen. So the soup was delicious. I slurped a huge portion which I don’t normally do. I also liked that their bamboo shoots weren’t the typical factory cut short pieces. It was one long piece for Tsuta. Could have been less stingy and given more than one though. Char Siew was quite soft and had a nice texture to it. Noodles were pretty normal.

Great job for the flavoured egg. Even if you don’t fancy ramen eggs, go for this.

Tsuta is one of the better Shoyu ramens in Singapore, but I wouldn’t go when the queue is more than 30 minutes. Also, if you’re not a truffle lover, skip this place completely. They only have two versions of ramen, and both come with truffle.

9 Scotts Road, Pacific Plaza, #01-01, S(228210)

Daily 11am to 10pm

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Kam’s Roast, Pacific Plaza


No goose at this Michelin One Star in Singapore? No fret. Duck’s just as good. How does this compare with London Fat Duck? Way better in my opinion! Despite having the shiny title of a One Star, Kam’s Roast is very much affordably priced. The friendly staff will advice you on how much portion would be sufficient for you and your guests, and stop you from ordering too much. Taste wise, it’s well seasoned and tender. Not overly dry like most of the ducks you eat out there. 

We also tried their chicken which surprise, surprise, went beyond my expectations. No one person in my family usually eats chicken breast meat but for this, everyone fought till the very last piece.

Char Siew and Shao Rou. At Kam’s Roast, you get to choose between their signature char siew, which is about half meat and half fats, or the normal type char siew. Of course we chose the signature. I liked the melt in your mouth texture but for the health conscious, this would not be their favourite. If you’re thinking of ordering the normal lean meat char siew, my advice is you can also eat it elsewhere so save your money here. Shou Rou on the other hand was the most ordinary tasting meat amongst the three. Nothing mouth watering to mention.

For your carbs, choose the noodles!!! More expensive than rice, but it’s not your usual blanced in hot water noodle then add a little soya sauce noodle. I can’t pin point why it’s so tasty, maybe because it’s complemented with ginger and spring onions? I strongly urge you to get it!

9 Scotts Road, #01-04 to 07, S(228210)

Monday to Fridays 11am to 10pm 

Saturday, Sunday, PH 10am to 10pm 
+65 6836 7788

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Tim Ho Wan, Plaza Singapura



I had to try this right? Firstly, it’s a dim sum restaurant. Secondly, it’s from Hong Kong. Thirdly, it’s internationally acclaimed one star Michelin.

So I found the perfect opportunity to try this place — on a weekday morning where the crowd, still there, but significantly lesser. One point to note: be sure to make sure that your company is in full strength when it’s your turn. The lady behind me was waiting for 6 others, and by the time I was done with my food one hour later, she was still waiting for her friends at the waiting area.

More on the food. Honestly, I was very disappointed. The variety was really very limited, about 30 items thereabout? The only redeeming food was their famous char siew bun.

It’s limited to 3 plates (9 pieces) person. Heard that when it first opened someone bought 50 peces!
Delicious overflowing char siew in a soft, thin, crispy aromatic buttery shell. A definite must try. I guess this is what they’re well known for as well.

According to my sis, beef balls are quite common and well liked in HK dim sum restaurants. You can try adding the black sauce that’s provided at every table. Not bad I would say. Juicy and flavourful.


Chicken claws. I’ve tasted better ones, really. This wasn’t as soft you’d like it to be, unfortunately. Even the sauce that came along with it was as good as nothing.


My must have at every dim sum restaurant. Char siew chong fun! Again, disappointing. What makes a good chong fun? The skin and the sauce. The sauce was hardly fragrant. Didn’t even make me lick my spoon a second time. As for the skin….

Look carefully at the prawn chong fun that came a long while later. It’s in a mess. Have you seen skin of chong fun tearing to this extent? Mind you this is a Michelin one star. Where is the standard? The prawns didn’t do anything to redeem this plate. It might be just me, but I’m usually very sensitive to taste and when I say that I can’t taste the slightest bit of prawn when a huge chunk of prawn is in my mouth, despite it being crunchy, something is wrong. (people who are well aquainted with food would understand me on this.)


The siew mai was rather horrible as well. Oh great there was a goji on top of every siew mai, but that’s about it. Yes the prawns are huge and chunky, but it does not contribute much to the flavour, especially when the skin of the siew mai tastes strongly of alkaline, the taste you get when you eat not so good quality yellow noodles. Urgh. Just bad. We regretted ordering two servings.


Har gao. It came in 4, but my dad was too quick and snapped one away before I could get a picture. A har gao’s skin is important. This….. was too nua I felt.

I also ate the carrot cake. The carrot cake was good. It had more water content than your usual ones, so you won’t get really jelat after awhile.

For the sake of salvaging your meal, do not, ever order their barley. Not sure if it was because we were early and the barley was barely cooked, but it was tasteless. It tasted like 5% barley 95% water. It was very bad. Never have I tasted such bad barley. I would very much prefer those sold at hawker centres and coffee shops. Heck. Canned barley would taste much better than this. And it’s $2 for a small cup.

Finally, osmanthus jelly, or gui hua gao. This was delicious!! I had seconds! Very, very fragrant.


Overall, my experience was a bad one. Price is not an issue, IF the quality of food is good. Unfortunately, this one star Michelin did not fare well on the price scale, and failed terribly at the food avenue. A dish on average cost $4.50. I have eaten better dim sum at lower prices.

In case you think that I’m some ignorant person and that perhaps dim sum in HK tasted like this, you’re wrong. I visit HK regularly, and really, the dim sum there tastes nothing like this.

You’re always welcome to try though; afterall their char siew bun was really delicious!

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