In the world of Singapore bak chor mee, Tai Hwa Pork Noodle is like Tian Tian in the world of Singapore chicken rice. Singaporeans are passionate about chicken rice and bak chor mee. Everyone of us have our
All of us eat chicken rice and bak chor mee since we were children, so all of us really are chicken rice and bak chor mee experts in our own right. Most of us are vocal about these two dishes, even people who are normally reserved or reticent.
So, it is perfectly normal that the most famous bak chor mee in Singapore should elicit strong emotions both for and against.
I have been eating at Tai Hwa bak chor mee since my pre-blogging days. Whenever I have to go to the Immigration & Checkpoints Authourity (ICA) for passport matters, eating at Tai Hwa bak chor mee is the natural choice. Indeed, the prospect of eating at Tai Hwa pork noodles makes the trip to ICA more palatable :-D
Tai Hwa is notorious for it's queues - it can take as long as an hour during the peak lunch hour. In the evenings, especially after 7:00pm, there are normally no long queues.
I always go for the SGD5 bowl with a mound of mee pok (flat ribbon noodles) topped with some slices of lean pork and liver, minced pork, a pork ball, one wanton, and a small piece of fried ti poh (fried sole fish).
Many people go for the more expensive luxury editions (up to SGD10) to make their queueing time worthwhile, but I have not indulged in that so far :-D
The mee pok noodles were well coated with the blended sauce after a good toss.
Tai Hwa's mee pok noodles were always done al dente, which I enjoyed. The mee pok was "lively", tender yet with a firmer inner core that gave it that springy mouth feel.
The tossing sauce was a robust blend of lard, soy sauce, fish sauce, vinegar and sambal chili (with grounded dried shrimps). I like the noodles in this sauce though a common complain is the poor(?) quality of vinegar used in the blend. Personally, I used little vinegar and so it's impact was relatively limited in my bowl :-D
I enjoyed the large wanton with tender minced pork wrapped in a thick soft velvet coat. All the fresh ingredients in the bowl like minced pork, liver and pork slices were cooked just right. The liver was cooked to the perfect medium doneness. The pork ball seemed commercial, generic but was tender and had a nice porcine flavour.
The crispy piece of ti poh added crackly crunch and another layer of savouriness to the dish. To many bak chor mee enthusiasts, good ti poh is crucial in a bowl of great pork noodles.
Uncle preparing the ti poh in the evening after the crowds were gone.
Delicious savoury sweet pork bone broth in a nice round body. I never had any MSG problems here at Tai Hwa, so they either use very little or non of that synthetic flavour booster :-D
Tai Hwa is one of my regular places for bak chor mee in Singapore.
★ Congratulations Tai Hwa Pork Noodles for winning a Michelin Star Award in the inaugural Singapore Michelin Guide 2016. Thank you Mr Tang for the great noodles. Your dedication is well appreciated ☻
Restaurant name: Hill Street Tai Hwa Pork Noodle 吊桥头大华猪肉粿条面
Address: #01-12, Block 466 Crawford Lane, Singapore 190465 (near Lavender MRT station)
GPS: 1.305508, 103.862412
Tel: 6292 7477
Hours: 9:30am to 9:00pm (Closed on 1st and 3rd Mondays)
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