Was doing grocery shopping at Golden Mile Complex and decided to pop by Crawford Lane for bak chor mee. Ever since Hill Street Tai Hwa Pork Noodle received one Michelin star rating last year, I hadn’t been back and I thought it was about time for a revisit.
Hill Street Tai Hwa Pork Noodle
Blk 466 Crawford Lane
#01-12 Tai Hwa Eating House
Tel: +65 6292 7477
Opening hours: 9.30am to 9.00pm daily
I went ahead and joined the queue during peak dinner time on a Saturday. The whole process of placing order and collecting my food took about one hour. I must be very free that evening (lol) ‘cos I wouldn’t normally do that.
Prices start from $5 onwards with $6 being the regular portion you’d get from other bak chor mee stalls.
This was the Mee Kia Dry (S$6) that I would normally eat. Portion might look small in comparison with the big sized bowl but it was actually quite substantial in terms of filling one up. But it wasn’t satisfying enough because this noodles was just too moreish and I couldn’t help but want to eat more of it, lol.
The sauce in which the noodles were tossed in was really appetising and the flavour of vinegar really stood out. You would get the extra crunch from the crispy flat fish which was very fragrant too. Though I requested for chilli to be added, it was not oily at all unlike other bak chor mee. Noodles were just as fantastic – firm and chewy – exactly the way I like it. And the best part about this was the super tender (almost melt in mouth) pork liver slices that were beautifully cooked and had no gamey smell at all. I liked that the minced pork and sliced pork were lean but not tough and the dumplings were meaty as well. Meatballs were springy in texture. There really wasn’t anything that I didn’t like in this bowl.
Standard had remained pretty consistent. This was definitely one of the best bak chor mee in Singapore. It reminded me of Joo Heng Mushroom Minced Pork Mee which I considered to be the best previously. Used to be located at 628 Ang Mo Kio Ave 4 food centre but closed down some years back. Both Tai Hwa and Joo Heng’s noodles were really on par – unfortunately the latter had attitude problem (bad service too), otherwise it could have been a Michelin-starred hawker stall if it was still around.
Those of you who haven’t had Hill Street Tai Hwa Pork Noodle yet, I highly recommend that you come and try it. Before they had a star, they already had a queue. And it’s not surprising why people are willing to wait patiently because good food takes time & care to prepare and you can see why after you’ve tucked into a bowl of that delicious bak chor mee.