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531A Upper Cross Street
#02-16 Hong Lim Market & Food Centre
Singapore 051531

(open in Google Maps)

Wednesday:
07:30am - 07:30pm

Thursday:
07:30am - 07:30pm

Friday:
07:30am - 07:30pm

Saturday:
07:30am - 07:30pm

Sunday:
07:30am - 07:30pm

Monday:
07:30am - 07:30pm

Tuesday:
07:30am - 07:30pm

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Reviews

From the Burpple community

Even though it has a $6 price tag, but got it without much hesitation because Taiwah usually has a long queue! They are known for using the solefish to make their noodles and soup more fragrant!

The meepok is soaked in just the right amount of vinegar for me, with a dense and meaty dumpling - but overall i think its still slightly overpriced.

I know many people zero in on the dry version of the noodles here because this stall is well known for adding a lot of black vinegar to give a tangy flavour. But I find that the way they prepare the soup, so rich from the concentration of minced pork, makes the soup version of the noodles a winner.
You can taste the freshness of the ingredients in every bowl. Even if you don’t really like liver, you must give the ones here a chance because they are cooked perfectly and are very soft, almost creamy.

2 Likes

I had lofty expectations due to their affiliation with Tai Hwa, alas, I was disappointed. Noodles were slightly more alkaline and lacked some of that springiness, and the liao weren't a flawless execution either (i.e. powdery and less tender liver).
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The concoction of chili and vinegar remained piquant and flavourful, making for a great bowl of noodles - just not reaching the towering bar set by the michelin star receipent.

3 Likes

I'm in the queue for 40 mins, and I must say it's absolutely worth it. I ordered the $8 version to maximise my queuing time and it came with 6 meatballs, 3 dumplings, pork liver, minced meat and cuttlefish. One Singlish word best describe - Shiok!

1 Like

Bak chor mee.

Read more: https://www.misstamchiak.com/high-street-tai-wah-pork-noodle/

2 Likes

They come from the same family anyway.
So those who want a close substitute would come to Hong Lim. (I do know of friends who prefer this version though.) The winning formula is the sauce base with a mixture of vinegar, soy sauce and chilli.
There is a soft, chewy bite to the mee kia, though I would have personally preferred it to be springier. I wondered if they changed noodle supplier or something. It tasted.... different? #DFDHawker #DFDMichelin

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