Hill Street Tai Hwa Pork Noodle

營業中

休息中

Happened to be in the area with a couple of colleagues and swiftly made to decision to arm-twist them into eating at this Bak chor mee place. They are nice people and they agreed. There was a short queue and we quickly stood in line and soon we had our dinner in front of us. The special feature is the Chilli sauce and the flavourful soup! Their pig's liver is also done very nicely. Cooked for just the right amount of time, resulting is tender slices of liver heaven. Pity they only have ONE outle

I eat this whenever I feel like doing so - thrice a week? Cause I stay less than 1 minute's walk away wahaha. The queue is really horribly long during lunch time, thankfully my Mum's been a recognised regular, thus I'm able to skip the queue as well. I've never liked vinegar, until I ate this Bak Chor Mee. The boss is friendly, and he gets increasingly generous with his ingredients as you frequent regularly. I like the pig liver too as it's softer than usual, complimenting the unique taste broug

Honestly, this is just alright. Probably because i didn't add chilli and vinegar. Mine was just plain with ketchup. The noodles was just fine accompanied with lots of pork. I didn't really like it as there were pork meat and kidney. Queue was freaking long and the place was freaking hot too! Just ain't my cup of tea.. Won't be heading back again except for a western stall right beside this.

Though you may turn around after looking at the $4 price tag, you will not be disappointed. During peak hours, get prepared to queue up for at least 10 minutes. The noodles are cooked al dente served with pork slices, minced pork, fried salted fish and pig's liver. What makes this dish so special is the placement of vinegar which blends in very well with their chilli paste. Also, get ready to sweat it all out as the coffeeshop's ventilation is poor and they have very few tables on the outside.