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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🚩Hill Street Tai Hwa Pork Noodle, Crawford Lane, 466 Crawford Ln, 01-12, Singapore 190466
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #bcm #mincedporknoodles #meekia #taihwaporknoodle #taihwa #大华肉胜面 #肉胜面 #bakchormee
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 it’s worth the price. To me, this is the gold standard that is reserved for special days like this.
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🍽️ Hill Street Tai Hwa Pork Noodle
📍 466 Crawford Lane, Unit 01-12, Singapore 190466
While I’m 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 won’t be paying them a visit anytime soon.
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
Had the one michellin star minced meat noodle ($6). The fresh fish is unique. However, I find that the noodle is al denta which is not my type for bcm and unnecessary amount of vinegar.
It's my own opinion and does not mean is a bad dish
At Hill Street Tai Hwa Pork Noodle, you should expect to queue for at least 30 mins to 1 hour to enjoy a bowl as it is rated 1 Michelin Star (probably one of the cheapest Michelin rated food you can find).
I opted for the $10 𝑩𝒂𝒌 𝑪𝒉𝒐𝒓 𝑴𝒆𝒆 bowl which includes dumplings, fried fish slices, minced pork, pork liver, and sliced pork. All the ingredients are perfectly cooked. The pork liver is cooked in a way so it is tender and not grainy. The dumplings and plump and juicy. The seaweed soup is tasty and flavorful. What I love most are the noodles which are thicker than usual and al dente. If you like more vinegary Bak Chor Mee, this is for you. For those who aren't too fond of vinegar like me, you might think this is too pungent. A solid BCM for sure. Let me know what's your favorite BCM in Singapore.
Awarded a Michelin Star since 2016, Hill Street Tai Hwa Pork Noodle often draws up hour-long queues throughout the day. On my most recent visit (Sunday, around 12.30PM), I was comparatively lucky and only queued for about 30 mins.
👉Bak Chor Mee - SGD6/8/10
Btw this is their SGD8 bowl.
Rating: ⭐️⭐️⭐️⭐️
📍Hill Street Tai Hwa Pork Noodle
466 Crawford Lane 01-12, S190466
[Lavendar] 2 / 5 ⭐️
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Hill Street Tai Hwa Pork Noodle 🍜
We really wanted to love this 💔
Decided to check it out as we were pretty curious about
how a bowl of Michelin Starred Bak Chor Mee tasted.
We went on a weekday afternoon around 3pm and had to queue for bout 20mins.
There were 3 portions sizes to choose from and they were priced at $6/$8/$10
𝗕𝗮𝗸 𝗖𝗵𝗼𝗿 𝗠𝗲𝗲 (𝗦) $𝟲
👎🏻 𝗡𝗔𝗛𝗛𝗛
The ingredients tasted fresh and were well cooked. Other than that there was really nothing to shout about. The mee kia tasted pretty ordinary and 'twas a bowl that could’ve been gotten from any other regular BCM stalls. Honestly didn’t understand why it has been so raved about.
Perhaps the rave raised our expectations and led us into thinking that it was going to be something truly mind-blowing.
Honestly, a visit to this place isn’t worth it at all given the price point and a queue that can go up to 1.5hours.
You’re better off with any other BCM stall.
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🙅♀️ Nay Nay
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📌 466 Crawford Ln, #01-12
One of my personal favourites for BCM. For $6/8/10, it’s not the cheapest bak chor mee around but it I feel the price is justifiable.
Pictured here is what you get for $10 when you takeaway. The mee pok is cooked al dente and doesn’t have the reek of alkaline. And there’s a good douse of vinegar in the seasoning which isn’t something you’ll get at most places. Many would notice that it’s topped with the crispy dried sole fish. Yummy.
What I enjoy most are the handmade dumplings as the skin is of the right thickness, and they are generous with the pork filling and sole fish. Also, the pork liver here is not overcooked (so it’s soft and tender) and doesn’t have a gamey taste or powdery texture. Something that isn’t easy to achieve.
I found this to be still as good since I last had it some four years back. Some may find this to be overrated or felt that the standard has dropped. Perhaps it’s could be a matter of inconsistency more than anything else.
Maybe that's how the French likes it? ⠀
And it's my first time to try the kway teow soup. It was not bad but probably not worth waiting 30 mins for. (And this is for a off-peak, nobody in the queue type situation)⠀
To be fair, the dumplings and the pork liver are astonishingly tasty. They probably won Tai Hwa its star.
My friend wanted to treat me for a “good birthday meal”, and I think this works just well.
It still took about a 40 min wait, but nothing beats the comforting taste of good-old Singapore hawker food. Standard still about there.
I believe many food businesses are affected by the current situation. Unfortunately, I don't have an answer for this - fear is real, livelihood is also real. This has a spiral effect.
Once the situation improves, do not forget to support our local businesses, be nicer to our hardworking hawkers, and treat yourself a good meal. Yes, BCM over instant noodles anytime for me.
We can weather the storm together.
bit.ly/hillstreetbcm
#DFDHawker #DFDMichelin #DFDNoodles
💵: $8
📈: 7.5/10
🤔: If you love vinegary BCM, then this place is for you. Didn't really understand the whole hype surrounding this place, and still don't, but it was still a good bowl of noodles. Pricey, but comes with an abundance of toppings.
🤩🤩 I’ve never tried Hill Street Tai Hwa bcmee before and this was my first bowl. 😍 Consider me a convert, 🤩🤩 I’ll def be back! Hurhurhur.
🍽 is at 466 Crawford Ln, #01-12, Singapore 190466
🕰 opens daily except Monday 9.30am-9.00pm
#burpple
Located at Blk 466, Crawford Lane, unit 01-02, Singapore 190465. .
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Hill Street Tai Hwa Pork Noodle, regular $8. Congratulations on crowning 2019 one Michelin-Star once again! This bowl of Bak Chor Mee is truly amazing.... their regular $8 portion comes with generous portion of noodles and ingredients, we love that crispy fried fish that adds extra flavors to the noodles!! Very satisfying and comforting dinner! .
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#hungryunicornsg #taihwaporknoodle #michelinonestar #onemichelinstar #bakchormee
Does Tai Hwa come in as Singapore’s #1 in BCM?
Tai Hwa’s rendition hits it pretty spot on. Sweetness from stewed mushrooms, heat and tartness from chilli and black vinegar respectively and noodles served with a Q. Topping it off, a dried sole fish for the crispy element.
Is it worth the wait and heat? Umm, if I’d 1.5 hours of free time- maybe.
Chanced upon this stall situated at a corner of an unassuming coffee shop one weekday night, and just had to check it out after learning that it's a Michelin Star awardee! Queued ~30 mins for a small serving of the teochew-style bak chor mee. The meat was fresh, egg noodles were served al dente with a firm bite (would have preferred sth that was more cooked though), and the chilli and vinegar were just nice, not overwhelming. Found the prices steep ($6 for small, $8 for regular portion) as I'm not a huge fan of BCM.
After collecting our passports at ICA, our only thoughts were to go have our favourite bak chor mee for lunch, but what we did not expect was that we still had to queue 1 hour on a weekday afternoon after lunchtime.
I usually order the $6 version, but i was rather hungry after queueing for so long that i chose the $8 version (more ingredients) instead. Still the same consistent yummy taste, with that signature vinegar they use. Definitely Michelin Star worthy! ⭐️
From Tai Hwa Pork Noodle.
Regular size dry version $8 only, with 40-50 mins waiting time.
It’s also quite popular among tourist.
Caution very hot soup.
Excellent teamwork in the kitchen.
