High Street Tai Wah Pork Noodle
531A Upper Cross St #02-16, Hong Lim Mkt & Food Ctr (Map) 7.30am – 3pm Mon
This is the brother of Tai Hwa (see the subtle name difference) and they hold up that great tradition in no less a way. The subtle difference in taste is noticeable only to the aficionados and the hard-core regulars. Their black vinegar sambal has more of an umami edge and hence calmer (which some like) and their dumplings are meaty, crunchy and very moreish. The noodle employs a not-so-easy-to-learn blanch and flick technique. The liquid flies off the blancher leaving just enough moisture to marry up with the sambal vinegar sauce. The third generation is already helming the brand and we sure are glad there’s sustainability 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 Une sco Intangible Cultural Heritage list in 2019.
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