Last updated 12 September 2020.
This bowl of bak chor mee really lives up to its one Michelin star title. I ordered the $10 bowl which has more ingredients as compared to the basic $6 bowl. Plus, the queues here are insane. Expect to wait for at least 1.5 hours even during off peak hours.
I’m so glad the standards haven’t changed since the One Michelin Star award. The winning point of this dish is the special sauce. If you like your BCM with lots of vinegar, this is it for you. Apparently Tai Hwa’s vinegar is so special that there are customers who request for separate bowls of vinegar just so they can add more to their noodles.
Every other ingredient in this bowl of BcM is a star on its own. The pork liver was excellently handled. See the reddish liver in my picture? I was told the chef would cook the liver on the spot when you order the $10 bowl. The other unique ingredient is their fried sole fish! Super crunchy and addictive. Request for extra pieces and you won’t be disappointed.
If you do decide to head down, however, be prepared to wait. Or maybe take a half day leave, because the queue is no joke.
Hill Street Tai Hwa Pork Noodles 大华猪肉粿条面
466 Crawford Lane, #01-12, S(190465)
+65 6292 7477
Mondays to Sundays – 930am to 9pm
Closed on 1st and 3rd Mondays of the month
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