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2013-10-16
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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 t
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.
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