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

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07:30am - 03:00pm

07:30am - 03:00pm

07:30am - 03:00pm

07:30am - 03:00pm

07:30am - 03:00pm

07:30am - 03:00pm


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From the Burpple community

Second revisit to Hill Street Tai Hwa Pork Noodle at 466 Crawford Lane!

We passed by this stall at around 5pm on a saturday and the queues were quite long (around 10 ppl in queue)? But when we went back again at almost 7pm, there was only 2 ppl in the queue! So because the queue was shorter, I had doubts about the food standards HAHA.

But ok, the noodles still turn out to be pretty good. The Mee pok was chewy and springy. Love that there is not only bak chor, but has pork balls and boiled wantons too! (I dont eat the pork innards and the fried zha bian yu thing) My only gripe (same as the previous trip) was that their noodles sauce mixture has too heavy a vinegar taste, and I don’t really fancy it.

The noodle bowls price range from $6, $8 and $10; and with the $8 bowl being labelled as “regular”. But don’t be fooled by it, as the $6 portion is more than enough! The photo here is for the $6 portion. It has enough portion to make you full like any other normal bakchormee portions you can get in other stalls.

Recommend to eat this only if the queue is not too long! (The last time when they first got popular, and before they got the One MICHELIN Star status, we queued in line for almost one hour!!)

Fans of Bak Chor Mee should recognise this bowl of noodles! Awarded the Michelin Bib Gourmand, @taiwah_pork_noodle is the well-known Bak Chor Mee stall situated at Hong Lim Market and Food Centre.

Had this awhile back when the lunch queue wasn’t too long. The noodles were doused in a special mix of sauces, vinegar, lard oil and chilli. Lying atop the noodles were slices of pork liver, pork, minced meat, fried sole fish, pork balls and pork dumplings. As I ordered the dry version, it comes with a bowl of savoury pork-based soup on the side.

I think what sets them apart from the rest is the strong vinegary flavour, which gives the bowl of noodles a tangy flavour. The pork liver was very fresh and tender while the dumpling contain a generous amount of fillings.

Though the bowl of noodles were delicious and the soup was really flavourful, for the price point and the long queue, it will remain as an occassional indulgence for me. For fans of @taiwah_pork_noodle , good news for you as they have recently opened a new outlet at Holland Drive!

Though it doesn't boast a Michelin star, this stall run by the brother of that other famous stall has a lot of similarities in their dishes, with few differences.
Crucially, while they offer a similar winning gravy of black vinegar, light soy sauce, and sambal chilli, this is less intense in sour savoury spicy taste than the other stall.
The gravy beautifully coats the springy mee pok / wide flat egg noodles and tender minced pork meat and pork slices, while the pork meat balls have a juicy chew.
The crunchy fried flat fish offers a nice contrasting texture with salty savoury flavour, while the clear soup is beautifully sweet savoury, yum.
Bak Chor Mee
High Street Tai Wah Pork Noodle
@ Hong Lim Market & Food Centre, 531A Upper Cross Street #02-16
More details:

☁️ see full review on ig @nibandgobs


Queue was long but moving quite fast.

I have eaten at both tai wah and tai hwa, and both also good la, why need to compare, we can just eat both and enjoy both. It's not like BCM is expensive food, that can only eat 1 and not the other.

The dumpling is good and quite big portion for "small" bowl

I opt for the regular bowl ($6/$8/$10) of mee kia which was served in a large, white bowl. It comes with a small bowl of soup on the side.
I believe the noodle portion is the same for all three pricings but the pricier bowls come with more ingredients and a bigger bowl of soup with seaweed (the regular bowl does not have seaweed).
The upsized options are also served in "prettier" bowls with oriental decorative border. 😝
My $6 order includes meat balls, minced pork, pig's liver, sole fish and wanton sitting atop a mound of mee kia. They are quite heavy-handed with the sauces here such as black vinegar.
The noodle is cooked softer than al dente but still springy. I love the punch of the black vinegar which is fragrantly sour and the chili was power.
You know the soup is good when there are lots of those pork sediments swirling about in the bowl. My $6 bowl of pork noodle only come with a small bowl of soup but if you order the larger portions, there will be more of that delicious soup (and seaweed) for you.
In all honesty, I find this a great bowl of noodle but the small serving for its price is a big deterrent for me to enjoy regularly. As much as I would like to support our local hawkers, this bowl of pork noodle is a luxury to have in this trying period.
Read more: https://thedeadcockroach.blogspot.com/2020/03/tai-wah-pork-noodle-hong-lim-market.html?m=1

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