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2012-07-12
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This has got to be the best Bak Chor Mee in Singapore and I am sure many Singaporeans and even non-Singaporeans can attest to this claim. The championship title of Bak Chor Mee certainly belongs to Tai Hwa. This Bak Chor Mee stall even has its own website: http://www.taihwa.com.sg/el.htmPlease do note that there are two other outlets who claim to be Tai Hwa noodles too, hence in the website, it claims that it is the 'One and Only Original - No branch'. In case you are wondering what then is the
Please do note that there are two other outlets who claim to be Tai Hwa noodles too, hence in the website, it claims that it is the 'One and Only Original - No branch'. In case you are wondering what then is the relation, Straits Times ran an article in 2008 explain the breakup of the brothers / nephews. Here is the link to the article: http://www.soshiok.com/article/3396
Back to the bak chor mee, minimum order $4. But i recommend the $5 or even $6 so that you get the wonderful dumplings. If i didnt remember wrongly the $4 order does not come with dumplings. If you want a satisfying meal after queuing for a long time, then you could go all out and do what I do, order the dry $4 noodles and a $5 dumpling soup. On the other hand, you could order the $4 soup and $5 dry dumpling. Either way, your tummy will love you for it.
What is it about this noodle stall that causes me to fall hopelessly in love with it? Everything. From the sauce to the noodles to the very fresh ingredients such as meat ball, mince pork, dumpling and the dry sole fish or in teo chew we call it 'ti po'. The noodles are always cooked al dente, QQ texture that is hard to find in many places. The chili is fantastic and the vinegar causes one to swoon over it. Note that I always ask for addition chili and vinegar. Makes the whole dish very appetizing especially if you are a vinegar lover like me. The meat balls are also good but i am not sure if they make their own meat balls or procure it from somewhere. The dumplings though, I am sure is handmade. Very well marinated and tasty mince pork and the delightful burst of ti po in the dumpling makes the whole bowl of noodles to-die for. The star of many good bak chor mee stall is the noodles and thats about it, few would pay attention to the soup that accompanies the noodle. But here is Tai Hwa, every single detail is taken to account. The soup is extremely tasty due to the many hours of boiling pork bones.
Be warned though that the popularity of this stall comes with a heavy price! Be prepared to queue, be prepared to bring PATIENCE with you. It opens from about 9:30am to 9pm it is very very crowded during lunch time from 11am onwards right to about 230pm. Be prepared to wait for at least 20minutes for your bowl of noodles. If you have a choice, please do come at about 330-530pm and about 8 to 9:30pm. Too late though, noodles like kway teow may be sold out.
A little bit of history, this stall used to be in Hill Street before it moved to Marina Square and finally to its present site at Crawford Lane.
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