A 12 hour layover in Singapore between midnight and midday led me to do a scan of all eatery options and this coffee shop option (smaller format of hawker dining) was available at 0930 in the morning. And as a bonus it is only one of a handful in the world that is Michelin starred (another in Singapore and also options in Hong Kong). Of the 4 pork... More
A 12 hour layover in Singapore between midnight and midday led me to do a scan of all eatery options and this coffee shop option (smaller format of hawker dining) was available at 0930 in the morning. And as a bonus it is only one of a handful in the world that is Michelin starred (another in Singapore and also options in Hong Kong). Of the 4 pork dishes I opted for the dry noodles with pork liver and pork balls. The genuinely lovely part to this was the fact that the sauce to go with the carefully prepared noodles was a gloriously soft and sweet vinegar. This was unexpected and with the pieces of fried fish skin was out of the norm. Although I wouldn’t normally opt for this at breakfast, it was great to see and do and there are not many other places in the world where you are able to have Michelin starred food and a whole meal for the equivelant of £6.
I had a pleasant chat with a local couple that educated me to the fact that this wasn’t a traditional Singaporean breakfast but ever popular here none the less as the quality of the noodles were so refined (it can be very easy to make noodles unable to maintain texture having being in a broth for a lengthy period) and also on account of the wonderful sauce. Although this isn’t what I would have for breakfast either, it was good to do and if you are planning on having this option, may I recommend bringing a book or something to pass the time in the queue and keep a very careful listen to the numbers being called out in the build up to your ticket and don’t miss it(!).
I had a pleasant chat with a local couple that educated me to the fact that this wasn’t a traditional Singaporean breakfast but ever popular here none the less as the quality of the noodles were so refined (it can be very easy to make noodles unable to maintain texture having being in a broth for a lengthy period) and also on account of the wonderful sauce. Although this isn’t what I would have for breakfast either, it was good to do and if you are planning on having this option, may I recommend bringing a book or something to pass the time in the queue and keep a very careful listen to the numbers being called out in the build up to your ticket and don’t miss it(!).
https://major-foodie.com/tai-hwa-pork-noodle-singapore/
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