Hill Street Tai Hwa Pork Noodle
I used to patronise this stall whenever I had a bak chor mee craving when it was still in Marina Square food court many years ago (before Marina Square underwent the overhaul to make it more competitive with Suntec City). Now that it's relocated near my home, the BF and I would patronise this stall after running in the evenings.
The snaking queues are still long, methinks it's because the hawker is so meticulous with his craft, and takes a very attentive and deliberate approach to preparing every bowl of noodles. But we were in luck, there was no queue at all when we arrived for dinner after our run one evening since the BF and I are back on our fitness regime (which is running everyday after work).
We got the Minced Pork Noodles ($5), which comes generously served with minced pork, sliced pork, sliced pig liver, silky pork dumplings and a piece of crispy sole fish for extra taste. I liked that the pork was fresh and did not have the stale frozen pork aftertaste. The noodles, although doused in a tangy vinegar based sauce that was delightfully piquant and addictive, were not soggy and perfectly al dente and chewy in texture. I would have preferred thinner noodles though, like the ones at the Blk 85 Bedok North soupy bak chor mee, but that's just a personal preference. The chili version packed a Mike-tyson-worthy punch, although the BF, with his half-Korean heritage, just had to add in sliced chili padi for extra kick.
We also got a Pork Ball Soup ($5). The soup, although robust and flavoursome, and extremely addictive, had to be loaded with MSG, because my lips and tongue were left tingling and slightly numb. I had to drown myself in fruit juice and water to counter the MSG effects.
Hill Street Tai Hwa Pork Noodle
Blk 466 Crawford Lane
#01-12
Tel: 6292 7477
Open daily from 9.30am to 9pm, closed every 1st and 3rd Monday of the month
Website: www.taihwa.com.sg
The snaking queues are still long, methinks it's because the hawker is so meticulous with his craft, and takes a very attentive and deliberate approach to preparing every bowl of noodles. But we were in luck, there was no queue at all when we arrived for dinner after our run one evening since the BF and I are back on our fitness regime (which is running everyday after work).
We got the Minced Pork Noodles ($5), which comes generously served with minced pork, sliced pork, sliced pig liver, silky pork dumplings and a piece of crispy sole fish for extra taste. I liked that the pork was fresh and did not have the stale frozen pork aftertaste. The noodles, although doused in a tangy vinegar based sauce that was delightfully piquant and addictive, were not soggy and perfectly al dente and chewy in texture. I would have preferred thinner noodles though, like the ones at the Blk 85 Bedok North soupy bak chor mee, but that's just a personal preference. The chili version packed a Mike-tyson-worthy punch, although the BF, with his half-Korean heritage, just had to add in sliced chili padi for extra kick.
We also got a Pork Ball Soup ($5). The soup, although robust and flavoursome, and extremely addictive, had to be loaded with MSG, because my lips and tongue were left tingling and slightly numb. I had to drown myself in fruit juice and water to counter the MSG effects.
Hill Street Tai Hwa Pork Noodle
Blk 466 Crawford Lane
#01-12
Tel: 6292 7477
Open daily from 9.30am to 9pm, closed every 1st and 3rd Monday of the month
Website: www.taihwa.com.sg
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