Tai Wah Pork Noodles

Another Michelin Bib Gourmand awardee, the family legacy of bak chor mee began in the 1930s with its founder hawking the noodles from a street cart in Hill Street. Now run by its third-generation owners, the stall is related to Hill Street Tai Wah Pork Noodle. Both brothers inherited the same recipe, but the preparation method is slightly different. Here at High Street, the noodles are tossed with chilli sauce, vinegar and lard oil before adding in the ingredients, while it is all tossed together at Hill Street. Pork slices, a heap of minced meat and tender slivers of pork liver are then added to the noodles and garnished with pieces of crispy fried sole fish. Each serving also comes with a bowl of sole fish soup with bobbing wontons, pork meatballs and seaweed.

Address: 531A Upper Cross St, #02-16, Singapore 051531
Opening Hours: 7:30 am–3 pm Tues to Sun. Closed on Mon