Tai Wah Pork Noodle - 531A Upper Cross St

This pork noodles is really good. Don’t be deceived by the not so nice presentation. This stall is helmed by the grandson of the founder. Despite long queues & bulk orders, he doesn’t rush the cooking process & adhere to his father’s teaching closely. This is one hawker fare I don’t mind queuing at least 30 mins for. ??

#02-16 Tai Wah Pork Noodle 大華肉脞麵 Always been mistaken by the general public as having been awarded One Michelin Star, Tai Wah Pork Noodle at Hong Lim Hawker Centre has never clarified that they are not Hill Street Tai Hwa Pork Noodle. Both stalls are actually related in a way, with the stall at Hong Lim Hawker Centre ran by the nephews of the stall ran by their uncle at Lavender/Jalan Sultan area. Their uncle, who runs Hill Street Tai Hwa Pork Noodle, has had to protect his brand and star from his nephews who learned of the recipes from their father, the brother of their uncle. He even had to take out advertisements in the local newspapers to clarify that it is his stall that got the Michelin Star and not his nephews at Hong Lim. However, the uncle has never harboured any ill thoughts towards his nephews and only seeked to clarify the confusion in the public. After years of confusion, the nephews finally got their own Michelin Bib Gourmand Singapore Award this year in 2021. Outside of the first opening hour each day and lunchtime, the queue here is relatively short, so as long as one is willing to avoid those times, getting a taste of the Bak Chor Mee here is not too difficult a hurdle to cross. Ordering was quick and soon a hot bowl of Bak Chor Mee was available to be devoured. Loved that the Bak Chor Mee's noodles were springy and pork liver properly cooked, but the vinegar was a tad too bitey. A real misadventure with the heavy handedness on the vinegar. The dried fish was a nice touch though. General Verdict: Wonderful Bak Chor Mee killed by heavy handedness with the vinegar Opening Hours: Daily 7:30am-3pm (Closed on Mondays) Queue Situation: About 15 to 30 mins Price: SG$6/SG$8/SG$12 (S/M/L) Payment Mode: Cash, Local Internet Banking by QR code or AMEX (Singapore) Pay Is this worth a try? Yes. Is it worth making a trip just to try it? Maybe not. Is this worthy of the Michelin Bib Gourmand Singapore Award? Unlikely. Dish Ordered: 1) Item: Bak Chor Mee Descrition: Springy noodles served with minced pork, pork slices, pork balls, pig liver and dried fish. Paired well with the pork soup. Wonderful dish let down by the heavy handedness of the vinegar added Verdict: Acceptable, Order only if you want to try Price: SG$6/SG$8/SG$12 (S/M/L)

I had the mee tai mak soup version and hubby had the common mee pork dry version. Mine was good but hubby’s noodles were over cooked, soggy and sticky. Just a little undercooking would make it a lot better - ask for that. Surprising and appreciated details were the dried kelp and the fried sole fish. The best thing was the dumpling! I could have a bowl of just that. We were 10th in queue on a Saturday morning and it was fine but not something we’d sacrifice too much time for. The queue does get quite long but don’t confuse it with the queue for the opposite stall char kway teow.

Quality pork noodles with yummy meatballs, pork, liver, wonton, and crispy fried flatfish with a choice of classic flat egg noodles, skinny egg noodles, and flat white noodles, with or without chilli, in three sizes S ($6), M ($8), L ($10). The food is popular and there is usually a long line that winds its way up the stairs to the landing a few feet up.

A must try for all Bak Chor Mee lovers! I always get the deluxe set (in the picture). Noodles are Al Dente, liver cooked just nice, not the rubber hard type. Sauce of the noodles is key if you are going for the dry version and they do it very well here, the zing from the dark vinegar brings a nice balance to the dish. The broth is infused with the fried sole fish and packs an solid umami punch! Well worth the Q, will most definitely return for more!

Good BCM stall, been around for some time. expect to queue at this stall, food prepared upon order and will take necessary time for that to happen. noodle done skillfully with right mix of condiments and meat. while you are queuing, hope no one in front of queue making double digit order.

Bak Chor Mee (SGD $8) @ High Street Tai Wah Pork Noodle. . Though it doesn't boast a Michelin star, this stall run by the brother of that other famous stall has a lot of similarities in their dishes, with few differences. . Crucially, while they offer a similar winning gravy of black vinegar, light soy sauce, and sambal chilli, this is less intense in sour savoury spicy taste than the other stall. . The gravy beautifully coats the springy mee pok / wide flat egg noodles and tender minced pork meat and pork slices, while the pork meat balls have a juicy chew. . The crunchy fried flat fish offers a nice contrasting texture with salty savoury flavour, while the clear soup is beautifully sweet savoury, yum.

This is in Hong Lim Food Centre, which is walkable from the Chinatown MRT. Long queue during lunch hours. You can even queue until up the stairs, although it can't beat the char kway teow's queue opposite it. It takes awhile to prepare each bowl, as the noodles are cooked on the spot. You get the option of $6/$8/$10. I got the $6, but you should get the $10! The sauce is well mixed and the noodles of the right texture. What struck out was the dumpling, which was manually wrapped. The skin and meat combination was juicy and good. This should be Michelin star in the Hawker Gourmand I think? I spent nearly an hour queueing, thanks to people in front of me ordering for their friends. The queue length is not representative of how long it will take to reach your turn. They seem to have branches elsewhere as well. Even though it's good, given the wait time, I probably will get something else instead.