Original Tai Hwa Bak Chor Mee

Audrey Phoon | The Business Times | Sat Sep 26 2009

Mr Tang Chay Seng runs Hill Street Tai Hwa Pork Noodle stall n Crawford Lane, off North Bridge Road.

CEO'S HAWKER GUIDE

JUST as pasta is a dish that many Italians cannot go without, so our local version - fishball noodles and minced meat noodles, served 'dry' or in soup - is a Singaporean staple.

And judging by CEOs' votes, the best places to get these dishes are run mostly by hawkers who have been boiling and blanching for decades.

But that's not to say recipes haven't changed. Back in the days when a bowl of each cost just 20 cents, hawkers used to make their own noodles and throw in ingredients that wouldn't earn your doctor's approval, such as pigs' kidneys. Subsequently, as technology and palates morphed with the times, so too did production methods and recipes.

Still, tucking into a bowl or two at one of the top-rated hawker stalls listed below is bound to evoke some memories - many of them continue to hand-make at least a few of their own ingredients, and most still use good old-fashioned lard in their cooking. Dig in!

Hill Street Tai Hwa Pork Noodle
Block 466 Crawford Lane
#01-12 Tai Hwa Eating House
Tel 6292-7477
Open from 9.30am to 9pm; closed on the first and third Monday of each month

TO paraphrase the proverb: good things come to those who wait ... and wait ... and wait, at Tai Hwa. The bak chor mee stall at Lavender is notorious for its long queues (dining companions who order from other stalls are likely to finish their food before their friends have reached the head of the line), but it's also well-known for its delicious fare.

Here, the springy mee kia (thin noodles) and mee pok (broad noodles) are served with lots of fresh pork slices, bouncy pork balls and pork liver, with all the goodies bound together by a potent tangy, spicy dressing made with vinegar and chilli. Prices start from $4 a bowl.

Owner Tang Chay Seng, who took over the original Hill Street stall (established in 1932) from his father more than 40 years ago, says the secret is in Tai Hwa's vinegar, which his team produces once a week in an hours-long process. The noodles are custom-made to a special recipe, and each order is cooked individually to ensure quality, which accounts for the long queues.

Many confuse Mr Tang's stall with others bearing similar names - there's a Tai Wah at Bestway Building and a Dai Hua at VivoCity, which are in fact run by his brother and nephew, respectively. But they don't share the same recipes, he says. And, judging by the food, not quite the same level of quality either.

Hill Street Tai Hwa Pork Noodle
Block 466 Crawford Lane
#01-12 Tai Hwa Eating House
Tel 6292-7477
Open from 9.30am to 9pm; closed on the first and third Monday of each month
Nearest MRT: Lavender

Tell us about your favourite Bak Chor Mee stall -> HERE

Read also:

-> Family torn apart by Bak Chor Mee

-> Bak Chor Mee with old Teochew Street taste

-> Bak Chor Mee in upscale foodcourt