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Hill Street Tai Hwa Pork Noodle

1030 Wishlisted
~$10/pax
❉ 1 Michelin Star Closed on 1st and 3rd Mondays of the month

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

(open in Google Maps)

Sunday:
09:30am - 09:00pm

Monday:
09:30am - 09:00pm

Tuesday:
09:30am - 09:00pm

Wednesday:
09:30am - 09:00pm

Thursday:
09:30am - 09:00pm

Friday:
09:30am - 09:00pm

Saturday:
09:30am - 09:00pm

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Reviews

From the Burpple community

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! ⭐️

4 Likes

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.

3 Likes

S$6/8/10 options available.
Tai Hwa executed the Bak Chor Mee well with their generous toppings and vinegary interpretation, but I can't say that I am willing to travel and wait in queue just to eat it. Interesting, but not enough to persuade me away from my neighbourhood stall. BCM purists might dislike the lack of braised Mushrooms.

Full review https://justafatboi.com/hill-street-tai-hwa/

2 Likes

While the bowl of porcine devotion is still infinitely better than any garden variety bowl from your nearby neighbourhood coffeeshop, and the ingredients are faithfully reproduced here (down to the slight rawness of pig liver), the takeaway version cries out yearningly for a dash of precipitation, possibly vinegary Noodlesil. 3.6/5

2 Likes

After spending that long in a queue, the logical decision is to go for the largest bowl with the most liao. I was a regular here many years back, but have stopped visiting ever since the queue got even crazier after they won the star (and it was already long before they got it).
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Regulars who have visited them since they were at Hill Street said they may be inconsistent from time to time, but generally the standard is still there. I'm still loving the texture of the noodles, the sweet freshness of the pork ingredients, and most definitely their housemade vinegar.
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And surprisingly, it wasn't clumpy even though it had been dabao-ed for an hour. Many thanks to Stanley, owner of @thewickedgarlic for packing this for me!
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5 Likes

The unbelievably springy noodles were bathed in a perfect medley of vinegar and chilli. Accompanying components were cooked to perfection, including an exceptionally tender liver.

The result was a bowl of robust umami flavours, complemented by an addictive acidity.

1 Like
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