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