Skip to main content

Michelin Star Bak Chor Mee @ Hill Street Tai Hwa Pork Noodle

 


We head down to Crawford Lane during lunch time for 1 Michelin Star bak chor mee (minced meat noodles). Caveat to reading on, this is YumzYumz opinion and ours alone. You can oppose or air your opinions in the comments section. ^^

We arrived at block 466 at 12.05pm, and there were already 16 customers ahead of us, and it took 1hour 4minutes until it was our turn to get our food. Having appeared in 2016 Michelin Guide, it has to be good.

For pricing, it goes from $6, $8 to $10 for their noodles, fried tee poh, seaweed soup, meatball soup. Frankly... $6 or even $10 for seaweed soup? No thanks. We went with the small seaweed soup that came with the noodles.

We got a small $6 mee kia, and small $6 tee poh. Let's break it down from here.

Tee Poh (dried sole fish)

For every bowl of noodles, large chunks of tee poh were provided. At $6 for small bowl of tee poh, it just ain't worth it. No doubt it was cruncky, smokey and deep umami flavour, it is better to get another bowl of noodles with that price.

Noodles and sauce

Mee kia was cooked al dente, not too soggy nor tough, holding its sauce really nicely. However, their sauce concoction was mostly black vinegar. If there were any other sauces, sadly, all were totally obscured by the acidic and strong vinegar.

Pork, Dumpling, and Stuff

Pork dumpling had quite a generous filling, but with all the black vinegar, it rendered virtually no other taste but black vinegar. Pork liver were soft and delicate, not overcooked not under, which was really satisfying. Pork slices were tender and again, covered entirely by the black vinegar. Pork ball was mundane and incidental. Minced pork were fluffy, good proportion of fatty and lean meat, nicely done.

Seaweed Soup

With the seaweed added, thick and rich soup such as Tai Hwa's gets an added layer of flavour, enhancing its flavour and aroma, with subtle hints of tee poh.

Conclusion

We did noticed that noodles were weighed before it was blanched, which is part of how it got it's Michelin status. However ingredients were definitely not weighed as they were picked cold from the sides with no measurement. Speed was EXTREMELY slow considering the number of orders vs time spent.

Was the taste exceptional? Definitely not. Was the 1 hour wait worth it? Definitely not. There are other hawkers that serve way better than this.

At such pricing and mediocre bak chor mee, it was nice but not to the point where we would spend another hour queueing for.

Hill Street Tai Hwa Pork Noodle Opening Hours and Location

Monday1st and 3rd Mondays close
Tuesday9:30am - 8.30pm
Wednesday9:30am - 8.30pm
Thursday9:30am - 8.30pm
Friday9:30am - 8.30pm
Saturday9:30am - 8.30pm
Sunday9:30am - 8.30pm

Address: 466 Crawford Ln, #01-12, Singapore 190466

Labels:
Location: Hill Street Tai Hwa Pork Noodle

Comments

Post a Comment

Popular posts from this blog

Xiang Di Mi Fen Pasir Panjang Food Centre – Fatty Ipoh Noodles Review

  When you think of crispy noodle dishes, most of us immediately picture the classic deep-fried yee mee swimming in luscious egg sauce gravy. But over at  Fatty Ipoh Noodles (肥仔怡保炒粉)  in  Pasir Panjang Food Centre , there’s something different sizzling away on the wok. Enter the  Xiang Di Mi Fen (香底米粉)  – a rare twist that swaps out yee mee for bee hoon, and the results are worth every crunchy bite. View this post on Instagram A post shared by YumzYumz.com (@yumzyumzsg) What makes Xiang Di Mi Fen special? Here’s the magic: instead of sturdy yee mee, the hawker goes with delicate bee hoon. Deep-frying bee hoon isn’t as straightforward – it’s finer, more brittle, and breaks more easily, which means it takes extra skill to get it golden, crispy, and ready to hold up under a blanket of silky gravy. That’s already a show of craft. The glorious egg sauce gravy Once the fried bee hoon hits the plate, it’s doused with a  luxurious egg sauce gravy  that cl...
Post a Comment
Read more

Experience Spicy and Savory Flavors with Ng Kuan’s Chilli Pan Mee Pork Cutlet Ban Mian

Looking for a tasty late night meal around Hougang Kovan area? We headed down for Ng Kuan Chilli Pan Mee for their 炸猪肉板面, spicy noodles with their delish pork cutlet for this food review. View this post on Instagram A post shared by YumzYumz.com (@yumzyumzsg) Their noodles were amazingly springy, coupled with their awesome thick chili that was spicy and marbled with texture. Mixed together with their noodles and you get a delectable and tremendously satisfying combi. Thrown into the mix was an egg with runny yolk for the added smoothness and silky texture added to the noodles. For the crunchy department comes in the form of savoury crunchy ikan bilis, as well as crispy deep fried shallots and garlic for the uplifting flavour and aromatics. On the side, we had their deep fried pork cutlet, chopped into bite-sized chunks. They were fabulously deep in distinct flavour, crunchy and varying and superior in taste and texture. Although greasy, it was a marvelous pairi...
Post a Comment
Read more

Hunan Pork Belly at Xiang Xiang Hunan: Crunchy, Spicy, and Lip-Smacking Good

  You know a dish is that good when you keep coming back for it. And that’s exactly what happened on our third visit to Xiang Xiang Hunan Cuisine 湘香湖南菜 —this time at AMK Hub. We already had high expectations from our past experiences, but once again, their Hunan pork belly blew us away. View this post on Instagram A post shared by YumzYumz.com (@yumzyumzsg) What Makes This Hunan Pork Belly Stand Out? First off, let’s talk about the star of the show: their Hunan stir fry pork , made with a heavenly combo of Iberico pork belly and lean pork. It’s a dish that really brings out the spirit of Hunan cooking—bold, fragrant, slightly spicy, and loaded with green pepper aromatics. The pork belly is wonderfully fatty and tender, with that unmistakable richness that Iberico pork is known for. The lean pork adds a nice balance so it doesn’t get overly unctuous. And then there's the rabbit ear fungus. Yes, rabbit ear fungus—also known as Mu Er or Yunnan black fungus . It...
Post a Comment
Read more