Hill Street Tai Hwa Pork Noodle

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The FoodI ordered the minced pork mee kia dry with lots of chilli. The noodle is springy and I like their pig liver and soup!!! The pig liver was very soft as it was cooked with the right temperature & time hence not over-cooked which will become hard. Whenever I ordered, will always request for more chilli and vinegar as the combination make me addicted to the taste !! As for the soup is rich & have the natural pork sweetness and seaweed flavour, also can see the minced pork floating on top hen

It's amazing how Singaporeans will travel and queue for food.It appears to be a common mentality.. "anything that has a queue MUST BE good". Chances are, you can't go very wrong with this.. Each time I visit Crawford Lane, there is a queue emerging from the Pork Noodle stall. There seems to be no diminishing in the length of the queue for the entire period of time I'm in the coffee-shop.S$5 for a standard serving of pork noodle, approx. 30mins wait. Well, it's quite worth it I would say. Each bo

Hill Street Tai Hwa Pork Noodle in operation for over 75 years, is famous for its Pork Noodle also know as Bak Chor Mee (BCM) / Minced Pork Noodle. First started operation in 1936 in Hill Street before shifting to Marina Square in 1986, its present location is now at Crawford Lane. Located 5 minutes away from Lavendar MRT station, Hill Street Tai Hwa Pork Noodle can be found in a coffee shop (the coffee shop is called Tai Hwa Eating House) at the back of Immigration & Checkpoint Authority of Sin

Arrived at around 9.30am for the bah chor mee, and a steady queue was already forming at the humble stallfront. Naturally i joined the queue, and basked in that addictive aroma of vinegar and noodles that Tai Hwa is so famed for. This time round, thanks to the early morning brisk, I got to my bowl of heaven in less than 15minutes. Therefore, always come early if you're hungry!The best part of the experience (apart from the crazy queueing, of course), is that the whole bowl of bah chor mee is unw

This has got to be the best Bak Chor Mee in Singapore and I am sure many Singaporeans and even non-Singaporeans can attest to this claim. The championship title of Bak Chor Mee certainly belongs to Tai Hwa. This Bak Chor Mee stall even has its own website: http://www.taihwa.com.sg/el.htmPlease do note that there are two other outlets who claim to be Tai Hwa noodles too, hence in the website, it claims that it is the 'One and Only Original - No branch'. In case you are wondering what then is the

Have you heard of Tai Hwa Bak Chor Mee at Crawford Lane? It is my favourite and personal best bak chor mee in Singapore. Located at the corner of this coffeeshop, the stall has endless queue everyday. During peak, expect to wait for up to half an hour for your order.Tai Haw sells both the dry and soup version of the bak chor mee. Today I am trying the soup version. Minimum is $4 per bowl. I ordered the $5 one and it was huge with lots of ingredients. There is minced meat, lean meat, liver, dumpl

If you like vinegar then their bar chor mee suited you perfectly. I do not quite like the overwhelmed vinegar taste so not really a fan. I do not mind eating if there is no queue. Their ingredients tasted very fresh and they cooked their noodle nicely. The soup is very flavourful. I think the soup version may be a much better choice as compared to the dry one. I think i will try the soup one next time.

If you love di gua, or pork liver, this is the stall for you. Their bak chor mee is simply delicious, the pork liver is prepared very well, there is no unpleasant smell. I ordered the mee kia, for a regular portion, it cost $5 which is pretty expensive. But I think you are getting whatever you are paying for. The noodles is cooked perfectly, not overcooked cos mee kia tends to get overcooked really fast. They are very generous with the portion of ingredients. A lot minced meat, but the minced me

Hill Street Tai Hwa Pork Noodle is a famous stall that has been featured on television numerous of times. I have not tried it before until earlier this month. I was lucky to have my hubby queuing up for me, because it is a very hot day and the queue is quite long even though it was 1:30pm when we reached. I got two bowls of the bak chor mee. The liver is very tender and delicious. I dislike hard and tough livers and I was glad that the livers here are nothing like those other stalls which I have

Whenever my girlfriend and I feel like eating bak chor mee, we will drive to Crawford lane to get the hill street tai hwa pork noodles. The bak chor mee is simply awesome here, is really worth the effort to drive all the way here. The noodles is so spring and QQ, you can hear the crunch of the noddles. The minced meat is really fresh and tasty when soaked in the gravy. I am not really a fan of pig’s liver but their pig liver is prepared really well and does not have any weird taste so I guess th

Although it's now at a sleepy HDB enclave, queues are still horrendously long. I was there once when there wasn't any queue so we decided to eat the bak chor mee - vinegar based sauce that was spicy and addictive, noodles were not soggy and perfectly chewy in texture. I would have preferred thinner noodles though.

I went to the infamous hill street tai hwa pork noodle on a warm week day afternoon. Despite the off peak hours and the searing heat, the line was still relatively long, and I waited about 10-15 minutes for my food. I ordered the dry pork noodles, which came with a small bowl of soup that was laden with MSG (as I unfortunately discovered later in the day) the noodles were, however, very good. They were al dente with the right amount of bite. I was sort of shocked when I saw that the whole bowl w

A really big name in bak chor mee. You can ask anyone for a recommendation and this one is surely be among the recommendations. There was a long long queue when i was there at late afternoon. Queued up for 30 minutes before my turn. Their bak chor mee was quite nice but too much vinegar taste. It will be nicer if a bit less vinegar taste. If you do not like vinegar like me, remember to tell them not to add it. This is not the nicest i tried but not bad.

Hill Street Tai Hwa Pork Noodle started at the Hill Street in 1932 and moved to Marina Square in 1986 and then to the current location in 2005.My first time eaten a bowl of their noodle was at Marina Square in the late 90s. The queue was equally long then if not longer. I was in the vicinity for a late lunch. I thought of their minced pork noodle all of sudden and decided to lunch there. I was there at about 15:40 hrs and there were at least 12 people in the queue. I joined in the queue and wait

When we came here,it was super packed,hard to get a seat & also this stall have quite long queue too The bak chor mee here is really very nice.The noodles have a really good bite to them, the liver slices are perfectly cooked. I saw them prepare it as I was waiting,the liver is sliced really thinly & also i asked for more chilli, more vinegar& to my surprise they gave me a lot Overall i rate 8/10