影片
更多
2013-01-01
33 瀏覽
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
I first got to know of this Bak Chor Mee stall in 2006. Since then, this has always been my favourite Bak Chor Mee. Long queues are a norm during lunch and dinner period. And in this case, long queue means at wait of 30 to 45 minutes (when the queue stretches out of the coffee shop)!
You may notice this sign stating that they are the one and only Hill Street Tai Hwa Pork Noodle. The reason for this was because of a law suit a few years back. In brief, Mr Tang Chay Seng, the owner of Hill Street Tai Hwa sued his nephew, Mr Authur Tung Yang for passing off his noodle stall (at Vivocity) as Mr Tang's. Even going to the extend of advertising in Chinese papers and stating that the stall at Crawford Lane had move. Eventually, Mr Tang was compensated with just $1,000 as there was insufficient evidence to show that his goodwill was damage. For a more details, you may read it here.During this visit, I arrived during dinner time. Had to wait for a good half an hour before it was my turn. The Bak Chor Mee comes in $4, $5 and $6. If you are with a group of friends, order a bowl of mixed soup (with dumplings and meatballs).
As they ran out of Mee Pok, I ordered the $5 Bak Chor Mee with Mee Kia.
This Teochew style Bak Chor Mee will blow you away just like how PSY's Oppa Gangnam Style blew the world away. Everything was perfect. The ingredients were so fresh and cooked to perfection. The Pork Liver which was cooked just right deserved a mention; soft and tender with no unpleasant taste or smell. Can't find any fault with their meatballs, minced meat, dumplings, fried crispy fish and pork lard. They were all so good. In addition, the Mee Kia was well cooked; al dente and springy. Toss everything up with the mixture of chilli and vinegar sauce. The vinegar they used intensified the oomph factor of this dish. Irresistible!
The bowl of soup here packs a punch! Rich and tasty. Full of essence of pork flavour that can only be achieve through hours of boiling pork meat and bones. As I was preparing to leave after my meal at 730pm, I noticed that the queue still stretches all the way out of the coffee shop.
Hill Street Tai Hwa Pork Noodle's Bak Chor Mee is still my favourite Bak Chor Mee after all these years. In fact, its the best (die die must try!) Bak Chor Mee in Singapore. Fresh quality food that is well worth the money spent and time queuing. This is one food worth the wait! Can't wait to have more of this! Do remember this is the one and only Hill Street Tai Hwa! There are no other outlets!
Detailed review: http://foodiefc.blogspot.sg/2012/12/hill-street-tai-hwa-pork-noodle-lavendar.html
張貼
