Tai Wah, not Tai Hwa. The difference? Opened by each brother separately and the other has a Michelin star. Taste? Heard it's quite similar between the 2, but I haven't tried the other.
On its own, 1st time I am seeing wanton in bak chor mee and loved it because of the flavourful meat filling. The mee kia borders on that slightttt soggy, but otherwise the vinegar zing sauce base mixed with chilli, juicy lard, flavourful meat balls and tender meat pieces sums up why bak chor mee is a loved dish. First foray into Hong Lim food centre at lunch - 20 mins queue for this