I'd known before making my way down to Lavender that Hill Street Tai Hwa Pork Noodles was a popular bak chor mee stall, with some food bloggers going so far as to claim that it was the best bak chor mee stall in Singapore. I was all ready to give it the benefit of the doubt, seeing as how it was a family-run stall dating back to 1932. Despite the knowledge of all these facts its snaking queue on a Wednesday evening managed to surprise me anyway, and contributed to the already high expectations that I'd had of the noodles here.
Um sadly. Wasn't impressed.
For complete review and pictures, please visit: http://theyummyyak.wordpress.com/2013/10/14/hill-street-tai-hwa-pork-noodles/
I kind of get why Hill Street Tai Hwa Pork Noodles has its loyal following. The gravy here has a much higher ratio of vinegar than most bak chor mees do, which I suppose goes down well with those who like their noodles with an acidic kick. The fragrant and crisp pieces of ti por or fried solefish provided a nice crunch that provided a pleasant contrast with the springy mee kia (thin noodles), and the pork used here in all its forms - minced, sliced, livers and balls - is fresh, chewy and of good quality. Oh, the one thing that I liked about the bak chor mee here was the broth that came with it. I could literally see a meat cloud in it, which was a precursor to how intensely meaty and flavorful it tasted.
I'm going to go all out blasphemous and say that I don't get the hype about the bak chor mee here. At all. This was okay bak chor mee, yes - but to call it the best bak chor mee in Singapore when I can't even decide if I prefer it to the ones sold by the hawkers in my neighbourhood? Nahhh, I'll take convenience any day.
Just a note of caution if you're thinking of heading here for bak chor mee: They're supposed to close at 9 pm, but their actual closing time is when they run out of ingredients for the day, which, on the day I visited, was 7.30 pm.