with this dish. The queue is a constant feature at the stall but be patient – it is worth the wait. This family has been around the world on many international food shows and events including Singapore Day in a few countries. They were also featured in a Unesco Hawker Culture video created to shore up support for Singapore’s bid for the Unesco Intangible Cultural Heritage list in 2019.
Hill Street Tai Hwa Pork Noodle
Blk 466 Crawford Lane #01-12, Tai Hwa Eating House (Map) 9.30am – 8.30pm Mon
(1 st & 3 rd Mon of each month)
They are regarded as the first icons of bak chor mee- a soupy minced pork noodle dish with a dry sambal rendition (the more popular version) that is lifted with black vinegar, dumplings, meatballs and a flotilla of toppings. They are the champs in the World Street Food Award by Makansutra. Their decades old original Singapore hawker dish is done with mee pok (local fettuccine) or mee kia (local angel hair pasta) and is tossed in a secret sambal sauce, with shots of soy sauce, lard and enlivened with eye-squinting black vinegar. The result is a tingling and salivating noodle dish with all those topping with hints of teepo bits (smoked and sundried crispy sole fish bones). The queue for an order here is, on average, 45minutes unless there’s a sudden surge. The owner’s brother also has an award- winning stall in Chinatown that is equally appealing for bak chor mee fans.
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