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Telephone
9272 3920
Introduction
Hill Street Tai Hwa Pork Noodle opened in the 1930s and moved to Tai Hwa Eating House for 12 years since 2005. Now, the second generation of the family is take over the business
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Awards and Titles
Michelin 1 Starred Restaurant (2024)
Additional Information
Close 1st and 3rd Monday every month
Opening Hours
Today
09:00 - 20:30
Mon
Closed
Tue - Sun
09:00 - 20:30
Above information is for reference only. Please check details with the restaurant.
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新加坡必吃食米芝蓮一星粿條這家80年老店每日都大排長龍，深受當地人喜愛每次去都要排隊至少一鐘先買到😅😅😅所以各位去食之前要預算好時間以免擔誤下一個行程。大華豬肉粿條麵 在大樓1樓，桌椅擺放在整個1樓和椅樓下，開放式的空間只有風扇、沒有冷氣😅😅😅所以我決定外賣，店家會分湯所以回酒店後亦能保持粿條質感大華豬肉粿條麵似潮州式的乾麵，湯汁有說不出惹味😆😆接著加入豬肉粒、貢丸係平時香港食唔到，肉丸相對棯身，加上店家特製醬料一試難忘
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The queue was pretty short when I dropped by. It was just a 15 minutes wait. Maybe because the regulars knew that the staffs were going for 15-minutes lunch break soon at 2.30pm. I was lucky to be the second last order to be made before the break.Orders that cannot be completed by 2.30pm would be given a queue number.The serving looked a tab small for S$10 and served with a bowl of seaweed soup. I was not full after finishing it and seem to be lacking of the wow factor. The sauce was a tab bland although not too vinegary. Like that the pig's liver was cooked just right - tender. There's lots of pieces of crispy flat fish in it.
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I walk very far to eat noodle. But the que management is very bad, more than 1.30 hours to wait.More than 20 minutes cooking for 1 person. OMG!
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See my full reviews & photos at = http://chefquak.com/2014/10/23/tai-hwa-bakchormee-at-blk-466-crawford-lane-on-23oct2014/was at ICA for some errands. decided to walk over to tai hwa bakchormee @ blk 466 crawford lane. this the original stall from hill street 1932.time was about 11.10am. i joined the queue at no.7. no one ordered like 5 bowls or packets, so i got my bakchormee in just over 15mins.a very pleasant surprise. the stall proprietor was very polite & friendly, not the usual nazi chef! well, the S$5 tai hwa bakchormee was good. noodles were qq (al dente) and tasty mixed in the sauce. ingredients minced pork, pork balls, pig liver, soi kao (fish/meat dumpling) & tipoh were good. i thought this style bakchormee had mushroom sauce, but there was none, just the very nice vinegar, chilli sauce taste. very good. overall i think i like the bakchormee at ming fa bakchormee upper thomson a bit better. close fight anyway.but after all these time, i think i now prefer the S$4 jalan tua kong meepok tar at 6th avenue. & don’t think i will wait 1/2 for this tai hwa bakchormee.
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specially came to this lavender hawker to try this very famous ba chor mee. do be prepared to queue if you are coming down. my friends and i queue for about 30minutes at around 630pm. and is it really worth the wait? to me, not really. their noodle is quite average but i gotta say the ba chor, wanton and "zhu gan" is really fresh and nice. however, $5 for a hawker ba chor mee is rather expensive. will not specially go down just for it due to the long queue too.
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