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

(open in Google Maps)

Tuesday:
07:30am - 07:30pm

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:
Closed

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Reviews

From the Burpple community

Everyone knows the #michelin star bak chor mee at Lavender. This Hong Lim stall is a completely seperate entity run by the nephew, and doesn't have a Star, just Bib Gourmand award.

It's a nice bowl of ๐—ฏ๐—ฎ๐—ธ ๐—ฐ๐—ต๐—ผ๐—ฟ ๐—บ๐—ฒ๐—ฒ ($6/8/10). Mee kia sported a sprightly bouncy bite and was coated heartily with chili and piquant vinegar.
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Alas, my second visit here left me further disappointed, mainly from the meat components. Lavender stall was flawless โ€” I still dream of the unbelievably bouncy non-powdery liver.

Here โ€” decidedly pedestrian. Even the sole fish was alarmingly chewy and not crispy. Still maybe a solid 6.5, but 6.5s don't deserve Bib Gourmand awards. Not mincing my words, cos one pile of minced disappointment is enough. ๐Ÿ™…๐Ÿปโ€โ™‚๏ธ

IG: @indulgentism

One of the best bcms i have had! All the ingredients were really delicious and complemented each other well. Sadly, the serving size is really small. Especially for the price i paid.. #burpple #sghawker #sgeats #sgfoodie #sgfoodies #sgfoodlover #honglimeats

The $8 bowl. ่‚‰่„ž้ข
Hardworking Chef serious in boiling soup from good quality bones.
Consistently tender slices of pork, tasty pork balls, liver, handmade wanton & fried fish.
Signature egg noodles combined the spicy sauce nicely.
Yummy!

3 Likes

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 donโ€™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
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