Hill Street Tai Hwa Pork Noodle | Singapore

5 Jul

In my 2 years away from Singapore, people often ask me – what’s good to do in Singapore? Usually, I answer – “eating, shopping – maybe gambling”. [An unusually pessimistic Quora answer claims this is the extent of it all]

My answer usually prompts the follow-up: “So what’s the food you miss most about being in Singapore?” Apparently the top two answers are usually chilli crab and chicken rice. The foods that I miss though, are Bak Chor Mee and Nasi Lemak.

So I bought Leslie Tay (ieatishootipost)’s hawker food guide – The End of Char Kway Teow, and this led me to Tai Hwa pork noodle, located about 400m from the Immigrations and Checkpoint Authority building at Lavender MRT.

$6 Bak Chor Mee (4.5/5). Noodles are QQ (AKA al dente). Black vinegar makes a nice contrast with noodles. Crispy salted fish bits are a nice surprise. Soup has snowflakes of pork collagen drippings. Overall it’s the best bak chor mee I’ve tried anywhere in Singapore!

Address: Blk 466 Crawford Lane, #01-12 Tai Hwa Eating House, Singapore
Tel: +65 6292 7477
http://www.hungrygowhere.com/singapore/hill_street_tai_hwa_pork_noodle/

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2 Responses to “Hill Street Tai Hwa Pork Noodle | Singapore”

Trackbacks/Pingbacks

  1. Momofuku Ko (lunch) | New York | Feb ’14 | “sushi sensibilities” | Kenneth Tiong eats - February 11, 2014

    […] a mushroom-black-vinegar consomme, but it reminded of nothing so much as a mee-pok broth. Mee-pok, done well, is my favorite Singaporean hawker dish of all – and the key is a black-vinegar based sauce […]

  2. The NoMad | New York | Oct ’13, Nov ’13 | “crackling with late night energy” | Kenneth Tiong eats - February 21, 2014

    […] similarity to the flat noodles (mee pok) used for my favorite Singaporean hawker dish – bak chor mee. The sourness that opened the appetite (“开胃” in Chinese) was a simple application of lemon […]

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