Hill Street Tai Hwa Pork Noodles

Bak Chor Mee

Flat egg noodles, minced pork, pork liver, pork meat and pork meatballs, tossed in a slightly spicy and sour sauce with a penetrating taste of vinegar.

While considering what to eat prior the trip, this place caught my attention. A hawker booth with 1 star Michelin certainly stirred my interest. So, having arrived Singapore at lunchtime, we decided to head straight there after dropping off our luggage at the hotel.

Being an infrequent traveler to Singapore, it stunned me a little when our taxi turned into a housing estate. But when I saw a long winding queue, I knew I had got the right place. The queue wasn’t really that long, as there were less than 30 people in line. In the end, however, it did take us over an hour to get hold of a bowl of noodles. I didn’t expect such a long waiting time as we reached there at 1:30 pm, what I thought would be towards the end of the lunch hours. 

Anyhow, let’s move on to the noodles. The sauce was something I had not tasted before. It was unique, and the word to describe it would surely be Asian. Before the bowl of noodles was mixed well, it was pretty acidic owing to the vinegar. Once I’d given it a stir, the spiciness and the flavor of the pork balanced out the whole dish. There was a bit of meatiness, a bit of spice and tanginess. The pork liver was slightly overcooked and the pork meat wasn’t exactly tender, but the meatballs were definitely praiseworthy.  A scene of “The God of Cookery” by Stephen Chow was actually brought to my mind while munching the meatballs. The meatballs were bouncy, just like how the beef balls were portrayed in the movie. And every bite was packed full of pure porkiness. I must’ve say that they were the highlight of the dish!

But would I queue 60+ minutes for this again when I’m next in town? I don’t think so - unless I’ve got a lot of time to kill!





Tai Hwa Eating House, 466 Crawford Ln, #01-12, Singapore 190465