466 Crawford Lane
#01-12 Tai Hwa Eating House
Singapore 190466

(open in Google Maps)

09:30am - 09:00pm

09:30am - 09:00pm

09:30am - 09:00pm

09:30am - 09:00pm

09:30am - 09:00pm

09:30am - 09:00pm

09:30am - 09:00pm

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From the Burpple community

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)

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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.

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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.
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.
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.
The clear soup has a lovely sweet savoury flavour, with a light vegetal earthy note from the seaweed.
Love the freshness of the tender pork and the crisp fried flat fish.
Bak Chor Mee
Hill Street Tai Hwa Pork Noodle
@ 466 Crawford Lane #01-12
More details:

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 π‘©π’‚π’Œ π‘ͺ𝒉𝒐𝒓 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.